Recipe Red Lentil Soup with Oyster Mushrooms in Oursson KM1010NSD Cook+

We will need 6 servings:

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Red lentils – 300g,

Oyster mushrooms – 300g,

Celery root – 250g


Leeks – 100g,

Olive oil – 30g,

Ground cloves – pinch,

Ground chili pepper – pinch,

Salt – 10g,

Water – 1.5l,

Garlic – 2 cloves,

Fresh parsley – 3 sprigs.


Bacon fried slices – 100g,

Cream of 35% fat – 50 ml.

Method of preparation:


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1. Cut leeks in rings, oyster mushrooms and celery root in julienne strips.


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2. Place the onion in the mixer bowl and blend for 10 seconds in the blender on speed 4.

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3. Add the olive oil and cook for 5 minutes in cooking mode “Cooking”, speed 2, until the onions are translucent.

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4. Add the oyster mushrooms and chopped celery to the mixer bowl. Select “Heat” mode, temperature – 100 C, for 10 minutes.

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5. Place the fried ingredients in a bowl. Use Oursson cooking utensils.

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6. Place red lentils in a blender bowl, pour in water.


7. Bring soup to the boil on High setting 100. Cook until lentils are soft at 90°C for 3 minutes.

8. Crush the garlic, chop the herbs finely.


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9. Place roasted mushrooms with onions and celery in a blender bowl, add salt, ground chili pepper, crushed garlic and herbs.

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10. Bring soup to the boil in “Heat” mode at 100°C, time – 5 minutes.


11. Place bacon slices in a preheated 180C oven for 5 minutes and brown them.

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12. Spread soup on a plate, season with cream, garnish with parsley leaves, fried bacon slices and serve.


Use lentils of the “Football” variety, they cook very quickly and will decorate the soup with golden “balls”


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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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