Creamy French Lentils with Mushrooms and Kale
Ingredients
The lentils and vegetables
-
¾
cup
French green lentils, rinsed
-
1
tablespoon
olive oil
-
1
lb
mixed mushrooms, stemmed and sliced
-
2
cloves
garlic, minced
-
2
teaspoons
fresh thyme leaves, minced
-
3-4
stalks
kale, stems removed and leaves sliced
The seasoning and liquids
-
1
tablespoon
white wine
-
2
teaspoons
gluten-free tamari soy sauce
-
1 ½
cups
vegetable stock
-
⅓
cup
unsweetened plant-based creamer or rich milk (such as soy or cashew)
The aromatics
-
1
shallot
fine dice (roughly ⅓ cup diced shallot)
-
sea salt and ground black pepper
to taste
For serving
-
fresh bread or toasts
for serving
Instructions
- Boil water in a medium saucepan and add lentils with a pinch of salt, simmer until tender for about 20 minutes, then drain.
- In a pot, heat olive oil over medium heat, add shallots and cook until softened.
- Add sliced mushrooms, let sit for a minute, then stir and season with pepper and salt.
- Add garlic and thyme, cook until fragrant, then add white wine and tamari.
- Stir in lentils, vegetable stock, and plant milk, and bring to a boil.
- Blend half of the mixture until smooth and return to the pot.
- Add sliced kale, stir, and bring to a boil, adjusting seasoning as needed.
- Serve hot with bread or toasts.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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