French Lentil, Leek, and Mushroom Soup
- In a Dutch oven bring broth and the water to boiling. Add lentils; return to boiling. Reduce heat. Cover and simmer for 15 minutes.
- 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.
- Ladle soup into bowls. Top soup in each bowl with a spoonful of pesto.
Nutrition Facts (French Lentil, Leek, and Mushroom Soup)
- Per serving:
- 267 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 3 mg chol.,
- 383 mg sodium,
- 39 g carb.,
- 15 g fiber,
- 9 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet