Provencal Green Lentils with Mushrooms

• 2 Tbs. olive oil
• 12 oz. cremini or button mushrooms, trimmed and sliced
• 1 12 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 12 tsp. each: dried tarragon, thyme, rosemary and basil
• 1 tsp. fennel seeds
• 12 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
• 12 cup picholine or nicoise 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)

1. In heavy 5- to 6-quart pot, heat 1 tablespoon oil over medium-high heat.
2. Add mushrooms and sprinkle with 12 teaspoon salt.
3. Cook, stirring almost constantly, until mushrooms are browned, 7 minutes.
4. Add remaining 1 tablespoon oil.
5. Add leeks, garlic, herbs and fennel seeds.
6. Cook, stirring often, until leeks soften slightly, 2 to 3 minutes.
7. Stir in wine and cook until almost all is evaporated, about 1 minute.
8. Add broth, lentils and fennel, stir and bring to a boil.
9. Cover and gently boil until lentils are tender, 40 to 50 minutes.
10. About halfway through cooking time, taste and add more herbs if necessary.
11. Stir in olives.
12. Cover and cook 3 to 4 minutes.
13. Add salt to taste, lemon peel and Balsamic Syrup.
14. Serve in shallow soup bowls.
15. Garnish with fennel fronds

olive oil, cremini, leeks, garlic, tarragon, fennel seeds, white wine, lowsodium, fennel, picholine, syrup, fennel

Taken from www.vegetariantimes.com/recipe/proven-al-green-lentils-with-mushrooms-2/ (may not work)