French Lentil Soup topped with caramelized mushrooms & shallots & sharp cheddar crisps

French lentil soup

Mushrooms and shallots and crisps, oh my!

Beautiful, tasty french lentils don’t get mushy. If you cook them properly they retain a little crunch, so this isn’t the porridge-y lentil soup that you might expect. The lentils, carrots and potatoes float in a delicious, herb-infused broth. And I love mushrooms, especially in combination with french lentils, but I don’t love the way they get a bit slimy in soup – I like them crispy and flavorful. So I decided to roast them with shallots until they’re very crispy, and use them as a garnish. And to top it all off, I made little lacy crisps of sharp cheddar, which melt into your soup. Eat it with a good loaf of ciabatta and you’re all set!

Here’s the Rudies with Devil’s Lead Soup
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