This stew is simply perfection.

Chanterelle Mushroom & Lentil Stew

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 45 minutes  |  Serves: 4-6


  • 2 Tablespoons coconut oil
  • 1 yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 3 stalks of celery, finely chopped
  • 1 medium sweet potato, scrubbed clean and cut into 1/2 inch chunks (no need to peel)
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fine sea salt + more to taste
  • 1/4 teaspoon ground black pepper + more to taste
  • 5 cups chanterelle mushrooms (or mushrooms of choice)
  • 1 cup green lentils
  • 4-5 cups vegetable stock
  • chopped fresh parsley for serving


  1. Clean the chanterelle mushrooms with a soft brush to remove any dirt. Slice the stem and cap lengthwise into large pieces.
  2. Heat the coconut oil in a large saucepan over medium heat. Add the onion, garlic and celery and sauté until fragrant. About 5 minutes. Stir in the mushrooms, sweet potatoes, thyme, crushed red pepper flakes, salt and pepper. Cook for an additional 5 minutes.  Add the lentils and broth. Bring to a boil. Reduce the heat to low and simmer the soup for about 30 minutes or until the potato and lentils are tender. The longer the soup simmers the more flavorful it will become. Add more stock or water if the soup becomes too thick (however, if you like a really thick soup leave it as is!)
  3. Taste test the soup and adjust seasonings as needed. We added a bit more salt and crushed red pepper flakes at this point.
  4. Serve with minced parsley and some rustic bread.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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