Ingredients Edit

Directions Edit

  1. tablespoon oil over medium-high heat. Add Mushrooms and sprinkle with ½ 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 . 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.

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