I’ll definitely be saving it as all the other ingredients are things I always have/use.ReplyCancel, Any thoughts on creating this in the slow cooker?ReplyCancel, I’ve made this recipe now a half dozen times. Thank you for sharing this with the world.ReplyCancel, your hint on coconut milk. So much so as ive been considering adding pastured eggs to my diet, though om not totally comfortable with the idea. Morning Glory Obsessive cook. :)ReplyCancel, It’s the best seeing them so ecstatic in the white fluffy stuff! Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the … 28 Mar 2016 #8 winterybella said: Did you ever try this? -LReplyCancel, This recipe is off the charts tasty! I doubled the wine and added a pat of vegan butter at the end. Recipe by Vegetarian 'Ventures. Thank you sincerely for all your nourishing recipes, and beautiful photos – your site (and book!) 2 cloves Garlic. It seems a better option.Regards Ian. It’s so simple to make, it only takes about 30 minutes, and it’s perfectly fine for an indulgent evening at home. Next time I have a snowy day that I don’t have to share with work I’m definitely making this.ReplyCancel, I’m one of those really weird people who craves raw veggies and juices in the winter – but even this dish has me craving something warm and soothing! !ReplyCancel, Superb photos! Why you’ll love this recipe . Add lime juice and crushed red pepper to taste, and adjust salt as needed. I served this with Minimalist Bakers corn bread. shallot, fine dice (roughly ⅓ cup diced shallot), (454 grams) mixed mushrooms, stemmed and sliced, sea salt and ground black pepper, to taste, unsweetened plant-based creamer or rich milk (such as soy or cashew), kale stalks, stems removed and leaves sliced (1 ½ packed cups of sliced kale), Marta @ What should I eat for breakfast today, http://minimalistbaker.com/the-best-vegan-gluten-free-cornbread, https://food52.com/blog/8662-how-to-adapt-a-recipe-to-a-slow-cooker, ROASTED BROCCOLI BOWL WITH VEGAN SPECIAL SAUCE, SEVEN SPICE CHICKPEA STEW WITH TOMATOES & COCONUT. https://www.tasteofhome.com/recipes/creamy-lentils-with-kale-artichoke-saute Ingredients Lentils . Absolutely beautiful pictures and this recipe is a new fav! 1 lb Mushrooms, mixed. I will be adding this to my regular dishes. This recipe has tones of one of my most popular recipes: creamy French lentils with mushrooms and kale. This search takes into account your taste preferences. I feel like more wine or SOMETHING should have been added b/c there was just NO flavor at all.ReplyCancel, Made this and absolutely loooved the flavour and the easyness of it all. They are a huge staple in my pantry too :) But at first when I read this, I was like “pulses? Wow, this was so good!!! I am even currently eating leftovers for lunch and it is just as good the second day!ReplyCancel, What a delicious soup and a gorgeous Dutch oven. I think I’ll have it with crostinis and a dollop of sour cream and see if that works.ReplyCancel, Hi HL, We have a ton of snow here in Montreal – most of it arriving yesterday! My belly feels so warm and happy. Thank you as always.ReplyCancel, Oh my…this was SOOOO delicious and I felt so nourished afterwards we had it was walnut wholegrain sour dough bread and the nuts complemented the mushrooms perfectly. Thanks so much Heather :) -LReplyCancel, Laura, where do you get Nutpods in Ontario? Scrape the creamy blended mushroom mixture back into the pot. I think you could keep this in the fridge for up to 5 days, but I wouldn’t recommend adding the kale to the whole recipe if you’re doing this. Stir and bring the mixture to a boil. It’s my first time trying French lentils! Pinning for later. I do specify to bring to a boil, so definitely do bring the stew to a boil because the heat is needed to wilt the kale at the end. It reminded me of risotto…although not as tasty ;P But a solid lentil dish!ReplyCancel, What a gorgeous, comforting bowl of food! But then noticed you use both pot, and pan. Your photography and blog is just stunning. xoxoReplyCancel, This looks AMAZING! And it absolutely tasted so good, I’m gonna love making this in winter… Thanks for sharing!ReplyCancel, where do you use the vegetable stock ? Recipes; Cookbooks, Products & Services; Podcast; Resources. He loved it even though he does not like lentils. Thanks for inspiring my kitchen.ReplyCancel, We’ve made this so many times. Mushrooms are a tough one for kids (big and small–my partner hates them), so I’m glad yours found a little bit of enjoyment there ;) Really lovely. 3 Kale stalks. Add … Add the lentils to the water along with a fat pinch of salt. Cover with cold water. Amazing flavor! Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. In case anyone wants the cornbread recipe:http://minimalistbaker.com/the-best-vegan-gluten-free-cornbreadReplyCancel, Hi, what are your thoughts on freezing this? ), One question – I read the directions and it seemed like everything was added consecutively to the same pan. 2 tsp Tamari soy sauce, gluten-free. Try to be sure you will not regret!! This luxurious, comforting Golden French Lentil Soup is truly a meal in a bowl! xxReplyCancel, Used green lentils since I had them on hand and added some carrots. -LReplyCancel, The flavours remind me of a creamy mushroom soup. Produce. Made with lentils, vegetables, & spices, great to meal prep! With that in mind, I’d recommend using really great tasting wine and homemade vegetable stock if you can swing it! We had snow too for the first time…. Produce. 3 Kale stalks. All that creamy umami mushroom business laced with kale and lentils? Author: Anja Tomlje. Thanks! Pantry Staples 101; Vegan Recipes ; Beekeeping; About Me; Let’s Work Together! Simmer the lentils until they’re just-tender, about 20 minutes. Completely saves my life everyday. But wanted to clarify! -LReplyCancel, Two thumbs up for pulses!! Baking & Spices. Stir, and cook until the wine is absorbed. Total time. and have to say our new puppy was beyond excited. The variety is the same, but since they are grown in this distinct place (which has volcanic soil) the taste is slightly different — it’s even more peppery and flinty. Ingredients. I love tasty and vegan, especially with this cold weather. P.s.i love your blog as well!! Hubby approved. Thanks for sharing this wonderful recipe.ReplyCancel, THIS.WAS.AMAZING!! 2 cups French green lentils, picked over and washed1 carrot, peeled and cut into 2-inch pieces1 stalk celery, cut into 2-inch pieces1/2 onion, peeled, root end removed1 clove1 bay leaf1 teaspoon kosher salt2 Tablespoons butter3/4 cup celery, cut in 1/4-inch dice3/4 cup onions, cut in 1/4-inch dice3/4 cup carrots, cut in 1/4-inch dice1 1/2 teaspoons kosher salt1/8 teaspoon fresh-ground pepper1 cup heavy cream (optional)1 teaspoon lemon juice1/4 cup chopped parsley. Recipe Creamy French Lentils with Mushrooms and Kale (revisited) Thread starter Morning Glory; Start date 31 Mar 2016; Tags french kale lentils mushrooms vegan Morning Glory Obsessive cook. 3 Kale stalks. It was a random find at Home Goods/HomeSense, but I think Crate & Barrel sells their stuff regularly. This was delicious! Cuisine: Vegan, French. I cannot wait to dig in. :) This will slightly alter the texture and flavor. The depth of flavour is really wonderful. Creamy French lentils with mushrooms and kale is a hearty plant-based dinner that will satisfy all types of eaters. -LReplyCancel, Just made my first batch of this stew, was so enticed by the use of lentils, and the pictures! Morning Glory Obsessive cook. I used liquid aminos for the soy sauce/tamari and used a whole Tablespoon. If your bag of French lentils aren’t noted as Puy, then they were grown outside of this famous region, likely in North America or Italy. It looks, smells, and tastes incredible! I’m so glad you are hunkering down and relishing your snow days. Thanks! This, a warm fire, some red wine. Stir the mushrooms up and season with pepper. I have pre-cooked cans of chickpeas and black beans around for the crazier days as well. Like most stews, it was even better the next day.ReplyCancel, Laura, do you put the cooked lentils in before transferring half the mixture to the blender or after?ReplyCancel, Hello! Thanks for supporting! If i have some leftovers, how long will it last in refrigerator?ReplyCancel, I made this tonight and it was just what I was looking for. :)ReplyCancel, Thanks Sarah! My go-to plant based milk from the grocery/health food store is the unsweetened coconut milk from So Delicious. I’ve been working on adding more plant-based meals to my diet, and comforting, hearty recipes like this make it so much easier. Come to mama.ReplyCancel, One of my new years goals this year is to get into lentils. Stay warm in the blustery East!ReplyCancel. 1 Shallot. I love the change of seasons and food with it. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender. Thanks for sharing!ReplyCancel. It worked! I’m not sure about freezing this because I haven’t done it myself. 1 1/2 cups Vegetable stock. Add the shallots to the pot and stir. Thank you Laura!! If we’re on the topic of pantry stocking, I have to mention beans, chickpeas, lentils, and peas (or pulses). When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy. Thanks for this!ReplyCancel, This is one of the most delicious things I have ever made. Made it as the vegan entree for Christmas and it was devoured. French … While the lentils are boiling, cook the bacon in a skillet over medium heat until crisp. Bring the whole shebang to a boil. -LReplyCancel, Delicious! Now, I see your reasoning here. This recipe for Creamy French Lentil Stew with Kale is a delicious way to get your proteins and feel awesome. Add the lentils to the water along with a fat pinch of salt. !ReplyCancel, Wow! Laura, this looks AMAZING! I also used cows milk and served with a dollop of sour cream. I 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. This one is a keeper! Mushrooms are my weakness and combined with these creamy lentils…oh my. Daughter eats it cold for lunch. Vegan, Gluten-Free. French lentils: These round, green lentils have a nice firm texture when cooked and … Staff member. But legumes or pulses, you certainly showcased them in a stunning way here! Thank you!ReplyCancel, This was delicious, thank you! Creamy curried french lentil cottage pie. So delicious. Uncover and add the coconut milk and spinach. I just made this today and I already know it will become a favourite. This is just stunning! If you’re really, really on board with all of this, you can even take the Pulse Pledge. Mushrooms and lentils are some of my absolute favourite foods, this meal sounds like perfection to me. The pictures are gorgeous (something I’m striving towards!). 2 tsp Tamari soy sauce, gluten-free. Cheers to you and and your cozy snow view from not-so-snowy Texas.ReplyCancel, Making a note of that book! 13 ingredients. All my favourite things in one bowl. I found it creamy enough by just running some of the mushroom and broth mix through the blender. I don't recall seeing Creamy French Lentils with Mushroom and Kale Revisited with Spinach. This recipe looks so good. This has been the perfect meal after a few hours working in the garden. I can’t wait to make it again.ReplyCancel, I made this, and riffed a little. BY Ceres Organics. The recipe will be relatively the same. Creamy Mushroom and Black Beluga Lentil Stew. Love this campaign, Laura. Yummy dish as a side or mainReplyCancel, This is amazing! Sodium is a concern of mine and hoping to make with as little sodium as possible. I blended about half of the soup, as instructed, abc it can’t out really creamy and thick. )ReplyCancel, Congratulations on the launch of your cookbook tomorrow – we follow your blog for recipes (and I love the photos). I added way more garlic and put in a lot more coconut milk and stock turned out yummy. Can this be made in the crockpot? He has been looking for some more vegetarian meals and this was so filling and delicious. I did have regular milk in the freezer, but figured I’d give it a go without since my bf doesn’t always react well to dairy. Did you ever try this? Might be best to just add handfuls of chopped kale before the thawed stew hits the pot/microwave. I wanted the mixture to be creamy without adding too many ingredients. I want to eat another bowl of it, but I’ll control myself. A recipe from … ( the lock down certainly is making me more adventurous) I was drawn by the picture but it’s the taste that’s gonna keep me coming back ❤️ This recipe is a keeper for sure. I’ve examined and edited the recipe for clarity. Print . Thank you ! Increase the heat to high, and pour in the white wine. Thank you so much and will be making this often! Just discovering your blog, and will work my way through many recipes. Some of my favorites include: tempeh and sweet potato hash; polenta with greens, roasted tomatoes, and lentil walnut crumble; sweet pea hummus; summer rolls with spicy peanut sauce; gingered carrot bisque; Jamaican jerky chili with quinoa and kidney beans; kale salad with kabocha squash, toasted hazelnuts, and pomegranate seeds; orecchiette with creamy leeks and broccoli rabe; … Bring a medium saucepan of water to a boil. You can check it out HERE! I even added an extra helping of salt, pepper and cheese (I’m not vegan, just vegetarian) to it. Well done! Add the lentils to the water along with a fat pinch of salt. Perfect for plant-based dinners! Seriously all of my favorite foods in one bowl. Did you ever try this? What kind is it?ReplyCancel, Thank you! Add cooked lentils and cream and cook gently until cream lightly coats the lentils. Fingers crossed for sure! If you’d like to substitute cashew cream … Full of healthy ingredients and anti-inflammatory benefits, to make a perfect cozy meal! https://www.epicurious.com/recipes/food/views/french-lentil-soup-236772 In connecticut now. Stir the mushrooms until they start glistening slightly. -LReplyCancel, We ate this last night and it was delicious! 1 1/2 cups Vegetable stock. And it turned out a dream. Hope this helps. I did have an issue, if I make this again, I’d rather not blend 1/3 of the soup up and add back in because it looks like a pot of mush now- I think adding cornstarch would thicken it up nicely and look much better.ReplyCancel, I’ve made this recipe a couple times now and love it! Reduce the heat to medium low, cover, and simmer for 30-35 minutes, or until the lentils are tender (more time may be needed, depending on whether you have time to soak your lentils first). The secret here is to utilize fresh canned lentil chunks rather than dry ones. Bring to a boil, then reduce to a fast simmer. Where did you get that?? I’m a pretty experienced cook. 13 ingredients. So, fingers crossed! -LReplyCancel, oh laura – my calling too. A Beekeeper's Guide to Naturally Vibrant, Real Food Recipes You'll Buzz About! Half & Half as I had no coconut milk in the house – next time though – I’m sure it will add to the flavour. If you don’t mind the stew being slightly thinner though, I wouldn’t adjust anything. Season the mushrooms liberally with salt. is always a joy to visit.ReplyCancel. Such quality staples for any diet and I’m totally on board with sharing some good cozy recipes with pulses as the star. Thanks so much!ReplyCancel, Made this last night and it is delicious! Ingredients 2 1/2 cups cooked Puy lentils or French green lentils. OH! 3/4 cup French green lentils. xo NoraReplyCancel, Wow this looks so good!! I was less than thrilled about the snow, still having to commute to work on public transit, but if it means coming home to making this dinner then I can’t complain. Even my super picky 18 month old loved this. Will be adding to our Winter rotation as it cools down here in AustraliaReplyCancel, How great your dish is! It is delicious.ReplyCancel, I found this on a dark and rainy January afternoon and made it immediately. This looks delicious, I just posted a recipe similar to it the other day. I’ve since ordered French lentils through Vitacost (my go to online source for natural foods), so I’m ready for the next dinner. Pressure Cooker Vegan Chili Seconds. CREAMY FRENCH LENTILS W/ MUSHROOMS + KALE from The First Mess // thefirstmess.com Serves: 3-4 Notes: 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. Jun 18, 2017 - Creamy French Lentils with Mushrooms and Kale Cook time. 28 Mar 2016 #8 winterybella said: Did you ever try this? Thanks you for the recipe.ReplyCancel, I made this today and it turned out amazing! 1 Sea … I know from other cookbooks that were published last spring, their pre-orders started around holiday time the year before. Thank you!ReplyCancel, Any suggestions for skipping the wine?ReplyCancel, Hi Jessica, We actually add the milk after boiling the mixture and use lemon to add the brightness since we never have white wine in stock. # fullflavourbehaviour, thank you for making such a nutritious meal so attainable for regular pantry items.ReplyCancel, was! T done it myself a rice cooker, giving them a perfectly creamy texture the. Been going crazy for both mushrooms and kale dinner that will satisfy all types of almond milk can funny... Vegetables begin to brown, about 30 seconds, add the lentils. secretly one my..., also known as green lentils since I can ’ t adjust anything vinaigrette.... Night and it was delicious but I ’ ve examined and edited the for... Soup and like you say, they are a huge staple in my:! Little sodium as possible take on a stressful weeknight French ) in the Canadian soon. This post was created in partnership with USA pulses and pulse Canada “ Inari ” of... 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A generous amount of ingredients is on our grocery list this week! ReplyCancel, this... Some time next week for dinner tonight after some googling, most seem. More lentils, are delicious — Earthy but delicate incredible ( and I ’ striving... With both cashew and sunflower seed cream, and will work my way many. Right into your pictures > ^ < riffed a little bit more,. Added after the white fluffy stuff I drink regular milk, but overall great recipe even... This rainy Ohio day!!!!!!!!!... Your new cookbook either – which I have been a reader for a full minute I even an. Some carrots years goals this year is to utilize FRESH canned Lentil rather... Eat sunflower seeds ) more of your recipes and I ’ m on. Vancouver days liquid first just don ’ t appear as creamy as yours but they tasted...., Carolyn medium saucepan of water to a boil way through many....