Provençal Green Lentils with Mushrooms Recipe | Vegetarian Food from France

Ingredients

• 2 tbsp olive oil
• 12 oz (340 g) cremini or button mushrooms , trimmed and sliced
• 1.5 cups thinly sliced leeks (white and light green parts only), well-rinsed before slicing
• 2 tsp minced garlic
• 2 tsp dried herbes de provence or 0.5 tsp each: dried tarragon , thyme , rosemary and basil
• 1 tsp fennel seeds
• 0.5 cup dry white wine or vermouth
• 4 cups low-sodium vegetable broth
• 1 cup french green lentils
• 2 cups diced fennel (hard core removed) or celery
• 0.5 cup Picholine or Niçoise or other small Mediterranean brine-cured olives (or a combination)
• 2 tsp grated lemon peel
• 2 to 3 tsp Balsamic syrup
• Chopped fennel fronds, for garnish (optional)