1-Getting started with French Lentil Mushroom Soup is easy and rewarding, perfect for beginners or seasoned cooks. Begin by heating 1 tablespoon of olive oil in a large pot over medium-high heat, which sets the stage for building flavors. Add the 2 large leeks, 2 diced celery stalks, and 1 pound of sliced baby bella mushrooms, sautéing them for 6 to 8 minutes until they soften and release their aromas.

2-Next, toss in the 5 large garlic cloves and cook for 2 more minutes to let their fragrance shine. Then, deglaze the pan with 2/3 cup of dry white wine, scraping up any bits from the bottom for extra depth. Pour in 8 cups of vegetable stock, along with 4 sprigs of thyme and 2 bay leaves, and bring everything to a simmer for that classic soup base. For more inspiration on simple soup ideas, check out our Crock Pot Crack Potato Soup recipe on the blog.

3-Now, stir in the 2 cups of rinsed French lentils, reduce the heat to medium-low, cover the pot, and let it simmer for 30 minutes until the lentils turn tender. Once done, remove the thyme sprigs and bay leaves, then add 3 large handfuls of baby spinach and 2 tablespoons of balsamic vinegar, stirring until the greens wilt. Season with salt and black pepper to taste, and serve warm, perhaps with a garnish like freshly cracked black pepper or microgreens for a nice touch.