1-First Step: Prep and Sauté the Vegetables Start by gathering your ingredients and cleaning the leeks thoroughly slice them lengthwise and rinse in a strainer to remove any grit. Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the 2 large sliced leeks, 2 diced celery stalks, and 1 pound of sliced baby bella mushrooms; sauté for 6-8 minutes until they soften and release their flavors. This step builds the base of your mushroom soup, so stir occasionally to ensure even cooking. For a low-calorie version, use a non-stick pot with less oil.

2-Second Step: Add Aromatics and Deglaze Once the veggies are tender, toss in 5 large minced garlic cloves and cook for 2 more minutes until fragrant. Then, pour in 2/3 cup of dry white wine to deglaze the pan, scraping up any browned bits for extra flavor. This is where the magic happens in this French lentil mushroom soup recipe. If you’re making it alcohol-free, substitute with extra vegetable stock to keep it vegan and gluten-free.

3-Third Step: Simmer the Broth and Lentils Next, add 8 cups of vegetable stock, 4 sprigs of fresh thyme, and 2 bay leaves to the pot. Stir everything together and bring it to a simmer over medium heat. Once simmering, mix in 2 cups of rinsed French lentils, then reduce the heat to medium-low, cover, and let it cook for about 30 minutes. Stir occasionally to prevent sticking, and check that the lentils are tender this step ensures your lentil soup has the perfect texture. Adapt for dietary needs by using gluten-free stock if required.

4-Fourth Step: Finish and Season After the lentils are tender, remove and discard the thyme sprigs and bay leaves. Stir in 3 large handfuls of baby spinach and 2 tablespoons of balsamic vinegar, cooking just until the spinach wilts, about 2-3 minutes. Taste the soup and season with salt and black pepper as needed, adding more vinegar for extra zest. This French lentil mushroom soup is now ready to serve, and it’s naturally vegan, but you can add low-calorie garnishes like microgreens.

5-Fifth Step: Serve and Enjoy For the final step, ladle the soup into bowls while it’s still warm and garnish with black pepper or optional microgreens and Parmesan cheese. This hearty mushroom soup serves 6 to 8 people and pairs well with crusty bread. If you’re meal prepping, consider our grilled vegetable recipes for sides that complement its flavors. Remember, for low-calorie adaptations, skip heavy add-ins.