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French Lentil, Leek, and Mushroom Soup

Makes: 8 servings
Prep 30 mins Cook 35 mins
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 1/2 ounce 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 (g) 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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