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Provençal Green Lentils with Mushrooms

The small, speckled green legumes known as Le Puy lentils—usually labeled French lentils—have a subtle taste and can be counted on to hold their shape. They are sold in natural food stores and gourmet shops. For a flavor boost, stir in fresh thyme leaves just before serving and top each…

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The small, speckled green legumes known as Le Puy lentils—usually labeled French lentils—have a subtle taste and can be counted on to hold their shape. They are sold in natural food stores and gourmet shops. For a flavor boost, stir in fresh thyme leaves just before serving and top each serving with chopped fennel fronds.

Servings
6

Ingredients

  • 2 Tbs. olive oil
  • 12 oz. cremini or button mushrooms, trimmed and sliced
  • 1 1/2 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 1/2 tsp. each: dried tarragon, thyme, rosemary and basil
  • 1 tsp. fennel seeds
  • 1/2 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
  • 1/2 cup picholine or niçoise olives or other small Mediterranean brine- cured olives (or a combination)
  • 2 tsp. grated lemon peel
  • 2 to 3 tsp. Balsamic Syrup
  • picholine or nicoise olives or other small Mediterranean brine- cured olives

Preparation

In heavy 5- to 6-quart pot, heat 1 tablespoon oil over medium-high heat. Add mushrooms and sprinkle with 1⁄2 teaspoon salt. Cook, stirring almost constantly, until mushrooms are browned, 7 minutes.

Add remaining 1 tablespoon oil. Add leeks, garlic, herbs and fennel seeds. Cook, stirring often, until leeks soften slightly, 2 to 3 minutes. Stir in wine and cook until almost all is evaporated, about 1 minute.

Add broth, lentils and fennel, stir and bring to a boil. Cover and gently boil until lentils are tender, 40 to 50 minutes. About halfway through cooking time, taste and add more herbs if necessary. Stir in olives. Cover and cook 3 to 4 minutes.

Add salt to taste, lemon peel and Balsamic Syrup. Serve in shallow soup bowls. Garnish with fennel fronds

Nutrition Information

  • Calories 263
  • Carbohydrate Content 27 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 7 g
  • Protein Content 13 g
  • Saturated Fat Content 1 g
  • Sodium Content 248 mg
  • Sugar Content 0 g