French Lentil, Leek, and Mushroom Soup | Recipe Cart
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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Cooking tools:
- Dutch oven
- Skillet
- Stove
- Chef's knife
- Cutting board
- Colander
- Can opener
- Wooden spoon
- Ladle
- Serving bowl
- Spoon
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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