Mushroom and Leek Lentil-Chickpea Soup

6-8 servings

Ingredients

¼ cup (4 tablespoons) olive oil, divided
4 ounces (1¼ cups) sliced button, crimini, or shitake mushrooms
Dried oregano
Fresh ground pepper
2 EACH: chopped cloves garlic, stalks celery, medium trimmed carrots, medium leeks (white and light green parts)
1 large yellow onion, chopped
Handful chopped parsley, plus extra for minced garnish
¾ teaspoon EACH: kosher salt, ground cumin, sweet curry powder
½ teaspoon fresh ground pepper
¼ teaspoon ground cinnamon
Pinch crushed red pepper
½ cup white wine -- can sub water
15- ounce can chopped tomatoes
6 cups vegetable broth -- can sub chicken broth
4 cups water or more as needed
A few shakes of hot sauce or to taste, plus more to pass at the table
1 ½ cups brown lentils
15- ounce can chickpeas, drained
1 cup chopped cabbage -- can sub fresh spinach, but add it only for last 2-3 minutes of cooking
Croutons (SEE NOTES) and minced parsley for garnish

Instructions

HEAT ONE TABLESPOON OLIVE OIL over medium-high flame in a large soup pot for one minute. Add mushrooms and a pinch each oregano and pepper. Cook 2 minutes or until softened, stirring a time or two. Remove to a bowl.
HEAT REMAINING THREE TABLESPOONS OLIVE OIL in the pot and add the chopped garlic, celery, carrots, leeks, onion, parsley, salt, cumin, curry powder, black pepper, cinnamon, along with another ½ teaspoon dried oregano. Cook, stirring, until softened, 5-8 minutes.
POUR IN WHITE WINE and cook down 2 minutes or until nearly evaporated.
POUR IN TOMATOES, BROTH, WATER, AND HOT SAUCE. Cover and bring to a boil. Uncover.
ADD LENTILS, CHICKPEAS, AND CABBAGE. Reduce to a simmer. Taste and adjust seasonings. Cook 35-40 minutes, stirring occasionally, or until lentils and vegetables are tender. Add additional water or broth as needed to keep the soup brothy throughout the cooking time. Stir in reserved mushrooms. Taste and adjust seasonings a last time, especially if you’ve added liquids.
SERVE HOT garnished with croutons and minced parsley. Pass hot sauce at the table.
Store for 5 days in the fridge or 3 months in the freezer.

Notes

CROUTONS: Add 1/2-inch olive oil and one (one-inch) square of bread to a small skillet or 1-quart sauce pan and heat over medium-high flame. When that square of bread is sizzling really well, remove/discard it, and add another 6-8 (one-inch) squares of bread. Don't crowd the bread. Fry until brown on one side; turn with tongs and cook the other side. Remove to a paper towel-lined bowl and sprinkle with salt and pepper; toss. Continue with another 6-8 squares of bread or until you have the amount of croutons you need. Watch closely as croutons burn quickly.