Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Seed | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Green Lentil | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- Chopped fennel fronds, for garnish (optional)
- =
Directions
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.
2. 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.
3. 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.
4. Add salt to taste, lemon peel and Balsamic Syrup. Serve in shallow soup bowls. Garnish with fennel fronds.