Mushroom & Lentil Soup with Lemony Massaged Kale
Prep time: 
Cook time: 
Total time: 
Serves: 8
Mushroom & Lentil Soup:
  • 1 c Lentils (any kind, we used puy for this recipe), soaked for 8 hours, drained and rinsed
  • 2 tsp Extra Virgin Coconut Oil
  • 2 Portobello Mushrooms, diced
  • 3 c Shitake Mushrooms, halved or quartered (leave the stems on)
  • 2 c Cauliflower, chopped into bite-sized pieces
  • 1 Red or White Onion, diced
  • 1 Leek, diced
  • 8 Garlic Cloves, minced
  • 1 sprig of Thyme
  • 1 sprig of rosemary
  • 1 Bay Leaf
  • 1-2 Kombu sheets
  • 7-8 c Water
  • Sea(weed) Salt to taste
Lemony Kale:
  • 5 Kale Leaves (any type, we used lacinato)
  • ½ c Walnuts, soaked, raw, or lightly toasted (we lightly toasted), chopped
  • 2 Lemons zested
  • 1 Tbsp Lemon juice
  • 1-2 pinches of Sea(weed) Salt
For the Soup:
  1. In a pot, on medium heat, melt the coconut oil and add the onion, leek, garlic, fresh herbs and sauté until translucent.
  2. Add the mushrooms and cauliflower and continue to cook until soft.
  3. Add the water, lentils and kombu and bring to a simmer.
  4. Continue to simmer on a low for about 30 minutes to develop the flavours.
  5. Take half of the soup out and blend it in a blender until smooth (make sure you don't have the bay leaf or thyme or rosemary stems) and add it back into the pot.
  6. Alternately, pulse an immersion blender in the pot of soup until it smooths out some of the soup.
  7. Adjust Seasoning.
  8. Serve in a bowl with a twist of lemony kale. You're going to love this, I'm so excited for you.
  9. *Safety note -it is safer to do the blending once the soup has cooled, just be careful.
  10. *Kombu note -I usually blend the kombu in with the part of the soup that I blend up. It is not something you will notice the taste of in this soup (it adds some umami) but it will thicken it in a gel-like way that is less noticeable when it is hot than when it is cold. It is a great way to get lots of minerals without trying very hard, give it a try!
For the Kale:
  1. Roll of the kale and slice it (stems included) into thin strips (chiffonade)
  2. Transfer to a bowl, add the salt and massage and squeeze it until it becomes a bit wet and limp, almost as though it was cooked.
  3. Add the lemon juice, zest and walnuts and toss together.
  4. Top your bowl of soup off (or eat it like salad because it is SO GOOD!
  5. This doesn't last for more than a couple of days in the fridge, so I recommend you make it 'to order' (when you need it)
Recipe by The Crushing Cancer Kitchen at