Lentils are a favorite in our house. We make our lentil burgers and our mustard-vinaigrette lentils. We have our lentil tabbouleh and lentil penne dish. We love our lentils. This lentil soup is a recent addition to our lentil love. The beauty of this soup is that it comes together quickly and makes more than enough to go around (and then some).
So leftovers are a given with this recipe. And the advantage with a good soup is that the flavors tend to intensify with time. A few days in the refrigerator is a good thing – not a drawback. The next time a blizzard is approaching, I would suggest this French Lentil Soup. A hearty, warm meal for a cold, winter day.
French Lentil Soup with Mushrooms and Kale
PREP TIME: 10 minutes
COOK TIME: 35 minutes
YIELD: Serves 6 to 8
WHAT TO GRAB: 1 32-ounce carton reduced-sodium vegetable broth 2 1/2 cups water 1 ½ cups French lentils, rinsed and drained 3 cups sliced fresh cremini and/or button mushrooms (8 ounces) 5 medium carrots, peeled and coarsely chopped 2/3 cup thinly sliced leeks (2 medium) 1 tablespoon olive oil 4 cups chopped kale or chopped fresh spinach 1 teaspoon dried thyme or marjoram, crushed 2 bay leaves 1/2 teaspoon Kosher salt 1/4 teaspoon cracked black pepper 2 14 1/2 ounce cans no-salt-added diced tomatoes, drained Pesto (optional)
HOW YOU DO IT:
1. In a Dutch oven bring broth and the water to boiling. Add lentils; return to boiling. Reduce heat. Cover and simmer for 15 minutes.
2. Meanwhile, in a large skillet cook mushrooms, carrots, and leeks in hot oil over medium heat about 5 minutes or until leeks are tender. Stir mushroom mixture, kale, salt, and pepper into the lentil mixture. Add the bay leaves and thyme. 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! Garnish with a spoonful of pesto.