Lentil and Mushroom Soup Recipe

Heat the olive oil over medium-high heat.

Sauté the leeks, celery, and mushrooms for 5-7 minutes, stirring occasionally, until they have softened.

Add the garlic to the pan and sauté for another minute, until it is fragrant.

Add the white wine to the pan to deglaze it, heating it until it has almost completely evaporated.

Pour the vegetable stock into the pan and add the herbs and spices, stirring to combine.

Bring the soup to a simmer and add the lentils.

Simmer the lentils for about 15 minutes, until they are tender.

Remove the thyme and bay leaves.

Stir the balsamic vinegar into the soup.

Add the kale and cook until it starts to wilt.

Season the soup with salt and pepper and garnish with fresh parsley, if desired.

Spice Level:

Dietary