Provencal Green Lentils with Mushrooms Recipe

Name: Provencal Green Lentils with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 12 oz. cremini or button mushrooms, trimmed and sliced; 1 ½ cups thinly sliced leeks (white and light green parts only), well-rinsed before slicing; 2 tsp. minced garlic; 2 tsp. dried herbes de Provence or ½ tsp. each: dried tarragon, thyme, rosemary and basil; 1 tsp. fennel seeds; ½ cup dry white wine or vermouth; 4 cups low-sodium vegetable broth; 1 cup French green lentils; 2 cups diced fennel (hard core removed) or celery; ½ cup picholine or nicoise olives or other small Mediterranean brine- cured olives (or a combination); 2 tsp. grated lemon peel; 2 to 3 tsp. Balsamic Syrup; Chopped fennel fronds, for garnish (optional)

Servings: persons

2 Tbs. olive oil
12 oz. cremini or button mushrooms, trimmed and sliced
1 ½ cups thinly sliced leeks (white and light green parts only), well-rinsed before slicing
2 tsp. minced garlic
2 tsp. dried herbes de Provence or ½ tsp. each: dried tarragon, thyme, rosemary and basil
1 tsp. fennel seeds
½ cup dry white wine or vermouth
4 cups low-sodium vegetable broth
1 cup French green lentils
2 cups diced fennel (hard core removed) or celery
½ cup picholine or nicoise olives or other small Mediterranean brine- cured olives (or a combination)
2 tsp. grated lemon peel
2 to 3 tsp. Balsamic Syrup
Chopped fennel fronds, for garnish (optional)

1
In heavy 5- to 6-quart pot, heat 1 tablespoon oil over medium-high heat.
2
Add mushrooms and sprinkle with 12 teaspoon salt.
3
Cook, stirring almost constantly, until mushrooms are browned, 7 minutes.
4
Add remaining 1 tablespoon oil.
5
Add leeks, garlic, herbs and fennel seeds.
6
Cook, stirring often, until leeks soften slightly, 2 to 3 minutes.
7
Stir in wine and cook until almost all is evaporated, about 1 minute.
8
Add broth, lentils and fennel, stir and bring to a boil.
9
Cover and gently boil until lentils are tender, 40 to 50 minutes.
10
About halfway through cooking time, taste and add more herbs if necessary.
11
Stir in olives.
12
Cover and cook 3 to 4 minutes.
13
Add salt to taste, lemon peel and Balsamic Syrup.
14
Serve in shallow soup bowls.
15
Garnish with fennel fronds

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tbs. olive oil, 12 oz. cremini or button mushrooms, trimmed and sliced, 1 ½ cups thinly sliced leeks (white and light green parts only), well-rinsed before slicing, 2 tsp. minced garlic, and more.

Yes, Provencal Green Lentils with Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Green Lentils with Mushrooms

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