Labadie Recipe Database

Labadie Recipe Database

id	826
Name	French Lentil, Leek and Mushroom Soup
Main Dish Category	Soup, Stew and Chili
Secondary Dish Category
Main Ingredient	Lentils
Other Ingredient	Mushroom
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
Cooking Type	StoveTop
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+
Origin	bhg.com
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