Winter is hard in New England, with cold temperatures and blizzard snow conditions on a weekly basis. But no matter where you’re surviving the winter, my French lentil, mushroom, and leek soup recipe will brighten your snowy day.
The best way to heat up the winter is with hot soups. I like soups that are both filling and flavorful, perfect for a meal or a snack. Lentils add wonderful taste and a solid source of fiber to this otherwise delicious vegetable soup. But my recipe also has a French flair. I’ve spiced it up with garlic, thyme, and wine.
Enjoy this twist on classic lentil soup, then hit up the gold link at the bottom for three more great soup recipes from yours truly.
Winter needs soup and so do you.
French Lentil, Mushroom, and Leek Soup
1 carton (32 ounces) 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 fresh Cremini mushrooms and/or Button mushrooms (sliced) (about 8 ounces)
3 medium carrots (coarsely chopped) (about 1 1/2 cups)
2/3 cup leeks (thinly sliced) (about 2 medium leeks)
4 cloves garlic (minced)
4 cups kale, or fresh spinach (chopped)
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 cans (14 1/2 ounces each) 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 a boil.
Add lentils and return to a boil. 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.
Add mushroom and leek mixture to the Dutch oven, adding in kale, thyme, salt, and pepper. Bring to a boil; reduce heat.
Simmer covered, about 15 more minutes. Stir in drained tomatoes; heat through.
Ladle soup into bowls. Top soup with Parmesan cheese to taste.
More from the chef: GoodDinnerMrsMellen.com – email@example.com