Snowy Day French Lentil Mushroom and Leek Soup


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)
  1. 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.
  2. 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.
  3. Ladle soup into bowls. Top soup in each bowl with Parmesan cheese.
 Enjoy!

Comments

Popular posts from this blog

Sprited Peach Cobbler

Roasted Tomatoes with Grilled Polenta

Eggplant, Zucchini and Tomato Casserole