Saturday, April 14, 2018

Creamy French Lentils with Mushrooms and Kale

Yield: 4 servings

1 cup French green lentils, rinsed
1 tbsp olive oil
1 shallot, fine dice
2 cups mixed mushrooms, sliced
salt and pepper, to taste
1-2 cloves garlic, minced
2 tsp fresh thyme leaves, minced
2 tbsp white wine (or white wine vinegar or lemon juice)
1 tbsp tamari
1 cup vegetable stock
1 cup coconut milk
3 kale stalks, stems removed, sliced

1. Bring a medium saucepan of water to a boil. Add the lentils to the water with a generous pinch of salt. Simmer the lentils until just tender, about 15 to 18 minutes. Drain, rinse in cold water, and set aside.
2. In a medium pot, heat the olive oil over medium heat. Add the shallot and cook until slightly softened and translucent, about 4 minutes.
3. Add the mushrooms and let them sit for a full minute. Stir the mushrooms and let sit for another full minute.
4. Stir the mushrooms until they start glistening slightly. Season liberally with salt and pepper. Add garlic and thyme and stir.
5. Once the garlic is fragrant, about 30 seconds, add the white wine, tamari, vegetable stock, and coconut milk. Stir and bring the mixture to a boil.
6. Add the cooked lentils to the pot and stir.
7. Remove about half of the mushroom mixture into the blender, ensuring there is enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot.
8. 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.
9. Serve hot with toasts or other accompaniments of your choosing.


http://thefirstmess.com/2016/01/13/creamy-french-lentils-with-mushrooms-and-kale-recipe/

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