French Lentil and Mushroom Soup
Total Time
1 hour
Prep Time
15 mins
Cook Time
45 mins
Rating
5 out of 5 stars
(20)
Ingredients
6 to 8 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
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Preparation
Chef’s notes
Prepping the leeks:
Leeks can often have dirt hiding between their inner layers. Trim off the dark green parts and the ends of each leek. Slice the leeks in half lengthwise, slice each half into thin half-moons, transfer the chopped leeks to a strainer and rinse with cold water, and drain.
Herb options:
Fresh thyme is recommended, but dried thyme or herbs like rosemary, tarragon, and/or herbs de Provence can also be used.
Broth note:
The soup will soak up more broth as it sits, so feel free to add extra stock and seasonings as needed.
Storage instructions:
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.