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French Lentil, Leek, And Mushroom Soup

Ingredients

• 1 32-ounce carton reduced-sodium vegetable broth
• 2 1/2 cups water
• 1 1/2 cups French lentils or brown lentils, rinsed and drained
• 3 cups sliced cremini and/or button mushrooms
• 3 medium carrots or 2 yellow beets, peeled and coarsely chopped (1 1/2 cups)
• 2/3 cup thinly sliced leek (2 medium)
• 1 tablespoon olive oil
• 4 cups chopped kale or chopped spinach
• 1 teaspoon dried thyme or marjoram, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 14.5-ounce cans no-salt-added diced tomatoes, drained
• 1/3 cup purchased basil pesto

Directions

1. In a Dutch oven bring broth and the water to boiling.
2. Add lentils.
3. Return to boiling, reduce heat and simmer, covered, for 15 minutes.
4. In a skillet cook mushrooms, carrots, and leek in hot oil over medium heat 5 minutes.
5. Stir mushroom mixture, kale, thyme, salt, and pepper into the lentil mixture.
6. Simmer, covered, 15 minutes.
7. Stir in drained tomatoes.
8. Heat through.
9. Top each serving with a spoonful of pesto.

Attribution