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French Lentil, Leek, and Mushroom Soup
Ingredients
- 1 32 ounce carton reduced-sodium vegetable broth
- 2 1/2 cups water
- 1 1/2 cups French lentils or brown lentils, rinsed and drained
- 3 cups sliced fresh cremini and/or button mushrooms (8 ounces)
- 3 medium carrots or 2 yellow beets, peeled and coarsely chopped (1 1/2 cups)
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 14 1/2ounce cans no-salt-added diced tomatoes, drained
- 1/3 cup purchased basil pesto
Directions
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. 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. Top soup in each bowl with a spoonful of pesto.
Nutrition Facts
(French Lentil, Leek, and Mushroom Soup)
- Servings Per Recipe 8,
- cal. (kcal) 267,
- Fat, total (g) 7,
- chol. (mg) 3,
- sat. fat (g) 1,
- carb. (g) 39,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 15,
- sugar (g) 9,
- pro. (g) 14,
- vit. A (IU) 6025,
- vit. C (mg) 53,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 226,
- sodium (mg) 383,
- Potassium (mg) 775,
- calcium (mg) 141,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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