{"id":7028729,"date":"2026-08-05T15:38:43","date_gmt":"2026-08-05T15:38:43","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/lentil-mushroom-and-farro-soup\/"},"modified":"2026-08-05T15:38:43","modified_gmt":"2026-08-05T15:38:43","slug":"lentil-mushroom-and-farro-soup","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7028729","title":{"rendered":"Lentil, Mushroom, and Farro Soup"},"content":{"rendered":"


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\"Lentil,\"Lentil,<\/p>\n

Is there anything more comforting on a cold, wet day than a steaming bowl of lentil soup? If there is, I haven\u2019t found it yet. Other soups are also warm and inviting, but there\u2019s something homey, something friendly, about lentil soup that warms me spiritually as well as physically.<\/p>\n

When cooler weather finally hit Louisiana, about a month or two after the northern areas of the country got it, I started cooking my way through my various lentil soup<\/a> recipes. Homestyle Lentil Soup<\/a> is to me the most comforting of the bunch, reminiscent of the beef stew I grew up eating. I\u2019d alternate that with Lentil Soup with Coriander and Cumin<\/a>, with its spices that warm the body from the inside out. They were unfamiliar flavors to my mother, who lives with my husband and me now, but she\u2019s really taken to them\u00a0<\/span>since I started making this soup for her.<\/p>\n

\"Lentil,\"Lentil,<\/p>\n

Somewhere along the line I went off-script\u2026I mean, off-recipe\u2026 and started throwing new ingredients into the Instant Pot along with the lentils. Farro<\/a>, that nutty, chunky ancient wheat with the soft yet chewy texture, has been playing a supporting role in many of my cooking experiments, especially in soup. I love how it provides a little resistance to the bite alongside the lentils.<\/p>\n

So a few weeks ago I made this lentil soup with farro, and thinking it might be a keeper, I jotted down the ingredients and amounts before serving it to my family. I was happily enjoying my soup when I bit into something that tasted and felt kind of meaty. I thought maybe it was the farro and kept eating, only to take another bite that contained a small cube of something tender yet chewy. I panicked a little, racking my mind for anything in the ingredients that could have been contaminated with meat.<\/p>\n

\"Ingredients\"Ingredients<\/p>\n

And then I remembered. Right before closing the Instant Pot, I\u2019d tossed in a handful of dried shiitake mushrooms<\/a> that I\u2019d recently bought online. It was a spur of the moment addition that I\u2019d forgotten to write down, and as soon as I realized what the mystery ingredient was, I noticed how the mushrooms gave the soup a deeper, richer flavor, as well as a surprising texture. (I earn a commission on qualified purchases through Amazon.)<\/p>\n

I\u2019ve become a little obsessed with mushrooms since my husband and I took a trip in October that culminated in an amazing dinner at Plant City<\/a> in Providence, RI. I had their Tagliatelle with Wild Mushrooms, and though it was a simple dish of house-made pasta and mushrooms, it was one of the best things I\u2019ve ever eaten. The earthy, woodsy flavor of the wild mushrooms is something I\u2019ll never forget. I came back from that trip determined to infuse my food with more mushroomy goodness, even if I had to buy the mushrooms dry and online.<\/p>\n

Read More About the Recipe and My Visit to Plant City in the Newsletter<\/a><\/strong>