French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

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 Print this recipe Ingredients: 1 cup Puy (French) lentils 1/2 cup sun-dried tomatoes 1/2 oz (14 g) mixed dried mushrooms 1 tablespoon olive oil 2 shallots, finely chopped 1 jalapeño, seeded and finely chopped 2 cloves garlic, minced 2 teaspoons fresh thyme leaves, minced (or 1/2 teaspoon dried) 1/2 teaspoon mustard powder 1 lb (450 g) fresh mushrooms, sliced 2 tablespoons rice vinegar 1 teaspoon tamari (soy) sauce 1 1/2 cups vegetable stock or reserved sun-dried tomato and dried mushroom soaking water 2/3 cup coconut milk 4 stalks of kale, trimmed and chopped sea salt and fresh cracked black pepper to taste Instructions: Rinse the lentils and place in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until just tender, about 20 minutes. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes. Drain, reserving the soaking water to use as a broth if desired. Chop the sun-dried tomatoes and mushrooms, and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the shallots and sauté for 5 minutes until softened. Toss in the jalapeño, garlic and thyme, and stir for another few minutes. Add the mustard powder, stir once, and turn up the heat to medium-high. Add the fresh mushrooms and cook for a few minutes to soften. Add the sun-dried tomatoes, dried mushrooms, vinegar, tamari, stock or reserved soaking water, and coconut milk. When the mixture comes to a boil, reduce the heat to medium-low and cover. Simmer for another 5 minutes. Stir in the lentils and add a few handfuls of chopped kale at a time until slightly wilted. Add more water or stock if necessary to achieve your desired consistency. Stir in the salt and black pepper and taste for seasoning. Serve with crusty bread and you are all set. 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