Lately I travel through Pinterest and save beautiful pictures to my travel bucket list board. It also inspires me to try out new versions of recipes I find there. That’s also some kind of travel for me. Creating a Provence vision board while cooking a hearty lentil soup with mushrooms and baby spinach, sitting down to a eat in the French cottage inspired table setting. How lovely is that?
French Lentil Soup with Mushrooms
The best gluten-free vegan lentil soup you ever tried.
Ingredients
- 2 tbs olive oil
- 2 large leeks, white and light green parts
- 250 g brown champignon mushroom
- 4 cloves garlic, minced
- ½ cup dry white wine
- 6 cups veggie broth
- 2 tsp dried marjoram
- 2 cups lentils, rinsed and drained
- 2 bay leaves
- 3 handful baby spinach
- 2 tbs balsamic vinegar
- salt, pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the leeks, mushrooms, and sauté for 5 minutes, stirring occasionally.
- Add the garlic and sauté until fragrant, stirring occasionally.
- Pour 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.
- Add in the vegetable stock, marjoram and bay leaves and stir to combine. Continue cooking until the soup starts to simmer.
- Add in the lentils and reduce heat to medium-low, cover, and simmer for until the lentils are tender, occasionally stirring the soup so that the lentils do not stick to the bottom of the pot.
- Once you find the lentil tender enough, stir in the spinach and balsamic vinegar until the spinach begins to wilt. Then give the soup a taste and season with salt, black pepper, and/or extra balsamic you think is needed.
Notes
*I use a 2 dl cup to measure.
