Provençal Green Lentils with Mushrooms

Ingredients

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

Directions
1 tablespoon oil over medium-high heat. Add mushrooms and sprinkle with 1?2 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 olives. 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.