French Lentil, Leek, and Mushroom Soup


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 at specialty or natural food stores or online. If French lentils aren't available, brown lentils will work just as well.

French Lentil, Leek, and Mushroom Soup
Photo: Blaine Moats
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hrs 5 mins


  • 1 32 ounce carton reduced-sodium vegetable broth

  • 2 ½ cup water

  • 1 ½ cup French lentils or brown lentils, rinsed and drained

  • 3 cup sliced fresh cremini and/or button mushrooms (8 ounces)

  • 3 medium carrots or 2 yellow beets, peeled and coarsely chopped (1 1/2 cups)

  • cup thinly sliced leeks (2 medium)

  • 1 tablespoon olive oil

  • 4 cup chopped kale or chopped fresh spinach

  • 1 teaspoon dried thyme or marjoram, crushed

  • ½ teaspoon salt

  • ¼ teaspoon cracked black pepper

  • 2 14.5 ounce cans no-salt-added diced tomatoes, drained

  • cup purchased basil pesto


  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 (per serving)

267 Calories
7g Fat
39g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 267
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 383mg 17%
Total Carbohydrate 39g 14%
Total Sugars 9g
Protein 14g
Vitamin C 52.6mg 263%
Calcium 141.4mg 11%
Iron 5mg 28%
Potassium 775mg 16%
Folate, total 225.8mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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