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Creamy French Lentils with Mushrooms and Kale

Creamy French Lentils with Mushrooms and Kale

Soups

Course

Difficulty

Moderate

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

300 calories or less

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

3/4 cup lentils, French dried, rinsed
1 tbsp olive oil
1 medium shallot fine dice (roughly 1/3 cup diced shallot)
1 lb mushrooms mixed; stemmed and sliced
salt and pepper freshly ground, to taste
1 or 2 cloves garlic minced
2 tsp thyme fresh; minced
2 tbsp white wine
1/2 tsp tamari gluten-free
1 1/2 cups vegetable stock
1/3 cup plant milk unsweetened (carton coconut-based milk is preferable here)
3-4 stalks kale stems removed and leaves sliced (1 ½ packed cups of sliced kale)
bread Fresh bread or toasts, for serving; Omit this ingredient to make gluten free

Instructions

Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re just-tender, about 20 minutes. Drain and set aside.
In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pan and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pan another full minute.
Stir the mushrooms until they start glistening slightly. Season the mushrooms with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine and tamari to the pan. Stir the mushrooms. Add the vegetable stock and plant milk to the pot. Stir and bring the mixture to a boil.
Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot, along with the cooked lentils. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.
Serve hot with toasts or other accompaniments of your choosing.
If you don’t have any white wine around or you choose not to consume it, a teaspoon of white wine vinegar or fresh lemon juice will substitute just fine. You can serve this as a thick, stew-y mixture fit for serving over toast, but you could add extra vegetable stock/non-dairy milk to make it more soup-y if you like.