Recipes and Cooking French Lentil, Leek, and Mushroom Soup 4.3 (19) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 30, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 35 mins Total Time: 1 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 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) ⅔ 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 ⅓ cup purchased basil pesto Directions 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. Rate it Print Nutrition Facts (per serving) 267 Calories 7g Fat 39g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.