EatSmarter exclusive recipe

Pureed Lentil Soup

with Porcini Mushrooms and Duck Breast
Average: 4.1 (7 votes)
(7 votes)
Pureed Lentil Soup

Pureed Lentil Soup - Autumn soup for the discerning palate

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50 min.
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

With the combination of lentils, mushrooms and duck breast, autumn is recommended in the most delicious way. The filling soup is also good for your health - thanks to the blood sugar regulating properties of the red lentils.

Pink mushrooms offer a good year-round alternative to the porcini mushrooms, which are only available seasonally and are often expensive.

1 serving contains
(Percentage of daily recommendation)
Calorie585 kcal(28 %)
Protein39 g(40 %)
Fat39 g(34 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage11.2 g(37 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.4 mg(153 %)
Vitamin B₆0.7 mg(50 %)
Folate127 μg(42 %)
Pantothenic acid3 mg(50 %)
Biotin19 μg(42 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C9 mg(9 %)
Potassium565 mg(14 %)
Calcium83 mg(8 %)
Magnesium99 mg(33 %)
Iron6.9 mg(46 %)
Iodine7 μg(4 %)
Zinc4.5 mg(56 %)
Saturated fatty acids10.4 g
Uric acid312 mg
Cholesterol125 mg
Development of this recipe:


2 small onions (about 100 grams)
1 garlic
2 sprigs thyme
3 tablespoons olive oil
5 ounces Red lentils
1 tablespoon ground paprika (sweet)
1 pinch Cumin
1 tablespoon Tomato paste
2 pints Chicken broth
1 duck leg (approximately 275 grams)
7 ounces very small Porcini mushroom
¾ cup Soy creamer
How healthy are the main ingredients?
Porcini mushroomolive oilTomato pastethymeoniongarlic

Kitchen utensils

2 Pots, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spatula, 1 Immersion blender, 1 Aluminum foil

Preparation steps

Pureed Lentil Soup preparation step 1

Peel the onions and garlic and chop finely. Rinse thyme, shake dry and pluck the leaves.

Pureed Lentil Soup preparation step 2

Heat 1 1/2 tablespoons oil heat in a pot. Sauté onions and garlic until translucent. Add lentils and sauté 1 minute.

Pureed Lentil Soup preparation step 3

Sprinkle with paprika and cumin. Add tomato paste, saute 30 seconds and pour in the broth. Bring to a boil and cook 15 minutes over low heat.

Pureed Lentil Soup preparation step 4

Score the duck skin with a very sharp knife in a diamond-shaped pattern, not cutting into the meat. Place the breast skin-side down in a skillet and cook for 15 minutes over low heat.

Pureed Lentil Soup preparation step 5

Turn duck breast and fry on the flesh side for 2-3 minutes. Season with salt and pepper. Cover duck breast with foil and let rest for 5 minutes.

Pureed Lentil Soup preparation step 6

Trim mushrooms, cut stems and halve large mushrooms. Heat the remaining oil in a pan and fry the mushrooms. Season with salt and pepper and sprinkle with thyme.

Pureed Lentil Soup preparation step 7

Puree the soup finely and strain, pressing with a tablespoon, through a sieve into a second pot. Add soy creamer, bring to a boil and season with salt and pepper.

Pureed Lentil Soup preparation step 8

Slice duck breast thinly. Top soup with duck breast and mushrooms and serve.