Homemade French Lentil and Mushroom Soup
- Yield 6
- Prep 15 minutes
- Cook 45 minutes
Homemade French Lentil and Mushroom Soup is a soup recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 2 large leeks (white and light green parts only), halved and sliced*
- 2 celery stalks, diced
- 1 pound baby bella mushrooms, sliced
- 5 large cloves garlic
- 2/3 cup dry white wine
- 8 cups vegetable stock
- 4 sprigs fresh thyme*
- 2 bay leaves
- 2 cups French lentils, rinsed and drained
- 3 large handfuls of baby spinach (or chopped kale or collard greens)
- 2 tablespoons balsamic vinegar
- fine sea salt and freshly-cracked black pepper
Method
Sauté the veggies. Warm the olive oil in a large stockpot over medium-a hot burner. Tip in the leeks, celery, mushrooms, and sauté for 6-8 minutes, stirring occasionally. Tip in the garlic and sauté for 2 minutes, stirring occasionally. Tip in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.
Let it bubble gently. Tip in in the vegetable stock, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Tip in in the lentils and stir to combine. Then reduce heat to medium-low, cover, and let it bubble gently for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.
Salt Lift and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt, black pepper, and/or extra balsamic you think is needed.
Plate Plate the soup warm,* garnished with an extra crack of black pepper (the cook also sprinkled some microgreens on top of mine), and enjoy!
