Winter is hard in New England with cold temperatures and blizzard snow conditions so one way I like to heat up the winter is with hot soups. I like soups that are filling and flavorful. Lentils add taste and fiber to this vegetable soup with a French flair. I've spiced it up with garlic, thyme and wine, a twist on classic lentil soup.
French Lentil, Mushroom and Leek Soup
1 32 ounce carton reduced-sodium vegetable broth
2 1/2 cups water
1 cup white wine
1 vegetable bullion cube
1 1/2 cups French lentils or brown lentils, rinsed and drained
1 tablespoon olive oil
3 cups sliced fresh cremini and/or button mushrooms (8 ounces)
3 medium carrots coarsely chopped (1 1/2 cups)
2/3 cup thinly sliced leeks (2 medium)
4 cloves garlic, minced
4 cups chopped kale or chopped fresh spinach
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 14 1/2 ounce cans no-salt-added diced tomatoes, drained
Parmesan Cheese for sprinkling on soup(optional)
- In a Dutch oven bring broth, water, wine and bullion cube to boiling. Add lentils; return to boiling. Reduce heat. Cover and simmer for 15 minutes.
- Meanwhile, in a large skillet cook garlic, mushrooms, carrots, and leeks in hot oil over medium heat about 5 minutes or until leeks are tender. Stir mushroom mixture, kale, thyme, salt, and pepper into the lentil mixture. Bring to boiling; reduce heat. Simmer covered, about 15 minutes or until lentils are tender. Stir in drained tomatoes; heat through.
- Ladle soup into bowls. Top soup in each bowl with Parmesan cheese.