It’s that time of year when soup is so often on the menu. Craving mushrooms, I came up with this nourishing soup that includes peppery Puy lentils for depth and substance, green kale for some extra earthy flavor, sun-dried tomatoes and a jalapeño for some tang and just a little heat … and, of course, mushrooms. This is a bold full-flavored soup that comes across as equally elegant as rustic, depending on how you look at it, but it is quite simple enough to serve as a delightful hearty lunch with some crusty bread. It is also a good choice for dinner, and I served it up with some pearl barley cooked in vegetable stock.
|French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale|
|Recipe by Lisa Turner
Published on February 8, 2016
This bold-flavored French lentil soup with mushrooms, kale and sun-dried tomatoes is hearty enough to serve for dinner and simple enough to serve for lunch
Makes 4 to 6 servings
This is my contribution this month to My Legume Love Affair, a monthly event celebrating legumes. Lovely Susan of The Well Seasoned Cook was the originator, I’m now the administrator and this month Rafeeda of The Big Sweet Tooth is kindly hosting.
Other mushroom dishes you are sure to enjoy from my kitchen:
Creamy Thai Coconut Mushroom Soup
Miso Mushroom Risotto
Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes
Portobellos Stuffed with Spinach and Sun-Dried Tomatoes