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!