Name: Creamy French Lentils with Mushrooms & Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Ingredients: 0.75 cup French green lentils (rinsed); 6 cups water (for boiling lentils); 1 pinch sea salt (to taste); 1 tbsp olive oil; 1 null shallot (fine dice (roughly ⅓ cup diced shallot)); 1 lb mixed mushrooms (stemmed and sliced); 1 pinch ground black pepper (to taste); 2 cloves garlic (minced); 2 tsp fresh thyme leaves (minced); 2 tbsp white wine; 2 tsp gluten-free tamari soy sauce; 1.5 cups vegetable stock; 0.33 cup unsweetened plant-based milk ((such as soy or cashew)); 3 stalks kale (stems removed and leaves sliced (1.5 packed cups of sliced kale)); null null fresh bread or toasts (for serving)

Instructions

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1

Bring water (6 cups) to a boil in a medium saucepan. Add french green lentils (0.75 cup) and a sea salt (1 pinch). Simmer until tender (20 minutes). Drain and set aside.
2

In a braiser or medium soup pot, heat olive oil (1 tbsp) over medium heat. Sauté shallot (1) for 4 minutes until translucent. Add mixed mushrooms (1 lb) and let sit for 1 minute. Stir, season with ground black pepper (1 pinch), and let sit for another 1 minute.
3

Stir the [mixed mushrooms] until glistening. Season liberally with sea salt (1 pinch). Add garlic (2 cloves) and fresh thyme leaves (2 tsp), stir until fragrant. Add white wine (2 tbsp) and gluten-free tamari soy sauce (2 tsp). Stir in the drained [french green lentils], vegetable stock (1.5 cups), and unsweetened plant-based milk (0.33 cup). Bring to a boil.
4

Ladle half of the mushroom mixture (ensuring enough liquid) into a blender. Blend on high until completely smooth. Scrape the creamy blended mushroom mixture back into the pot. Add kale (3 stalks) and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew and the kale should be slightly wilted.
5

Serve the creamy French lentils hot with [fresh bread or toasts].