Labadie Recipe Database

Name French Lentil, Leek and Mushroom Soup Number of People 8 List of Ingredients 48 oz. beef broth 2 cups water 1 1/2 cups lentils, rinsed and drained 16 oz. fresh mushrooms, mixed variety 3 medium carrots or 2 yellow beets, peeled and coarsely chopped  (1 1/2 cups) 2 medium leeks, thinly sliced (about 2/3 cups) 1 T olive oil 4 cups chopped, fresh kale or spinach 1 tsp each dried thyme and marjoram, crushed 1/2 tsp. salt 1/4 tsp. cracked black pepper 28 oz. can diced tomatoes, drained 1/2 cup burgundy 1/3 cup purchased basil pesto Description In a Dutch oven bring broth and water to boiling.  Add lentils; return to boiling.  Reduce heat and cover; simmer for 15 minutes. Meanwhile, in a large skillet, cook mushrooms, carrots and leeks in hot oil over medium heat about 5 mnutes 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 and burgundy; heat through. Ladle soup into bowls.  Top soup in each bowl with a spoonful of pesto. Time 30 minutes prep + 30 minutes cook Difficulty (1-5) 1 Notes Per serving:  267 calories, 7 g total fat, 3 g saturated fat, 39 g carbohydrates, 1 g fiber, 9 g protein 7 pts+ Image