French Lentil, Leek, and Mushroom Soup | Recipe Cart

Name: French Lentil, Leek, and Mushroom Soup | Recipe Cart
Total time: 65 min
Ingredients: 1 ounce reduced-sodium vegetable broth; 2 ½ cups water; 1 ½ cups French lentils or brown lentils, rinsed and drained; 3 cups sliced fresh cremini and/or button mushrooms (8 ounces); 3 carrots or 2 yellow beets, peeled and coarsely chopped (1 1/2 cups); ⅔ 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; ½ teaspoon salt; ¼ teaspoon cracked black pepper; 2 ounces no-salt-added diced tomatoes, drained; ⅓ cup purchased basil pesto

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Hearty and rustic French lentils--or lentils du Puy--are smaller and darker than regular brown lentils and hold their shape better during cooking. Look for them

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