Joined 19 Apr 2015 Local time 12:31 PM Messages 36,378 Location Maidstone, Kent, UK. Thank you for such a terrific resource – your photos are exceptional. 3 Kale stalks. The United Nations has declared 2016 as the international year of the pulses, so the momentum and love is strong with these crops. Just not sure where to buy the French lentilsReplyCancel, Hi Dianna! I have already made many of your recipes (including this one…just finished my second bowl). Canned Goods. 3/4 cup French green lentils. Even my 12 year old mushroom hater had to grudgingly admit it was pretty darn good.ReplyCancel, Denise, that’s great! In a stock pot cook the bacon over medium-high heat until done. -LReplyCancel. Although I tested a version with the Better Than … Prep time. Fingers crossed for sure! Thanks! I found it creamy enough by just running some of the mushroom and broth mix through the blender. :)ReplyCancel, It’s the best seeing them so ecstatic in the white fluffy stuff! ), One question – I read the directions and it seemed like everything was added consecutively to the same pan. I served this with Minimalist Bakers corn bread. -LReplyCancel, We ate this last night and it was delicious! This pot is by Dansk Kobenstyle. It’s rich and filling. I don't recall seeing Creamy French Lentils with Mushroom and Kale Revisited with Spinach. Thanks so much for sharing an incredible recipe. :), Okay, I just have to say – I’ve been wanting to make this one for a while, and I finally did last night…WOW. And I’m honestly not sure about the book pre-order. Did you ever try this? How will this change the process? My sixteen-year-old daughter and husband gobbled it up! -LReplyCancel, This recipe is off the charts tasty! haha. Let me know what it’s like if you do try it. This recipe has tones of one of my most popular recipes: creamy French lentils with mushrooms and kale. 2 tsp Tamari soy sauce, gluten-free. I’m going to estimate November/December of this year, but maybe don’t hold me to that? We have a ton of snow here in Montreal – most of it arriving yesterday! I have some ‘better than bouillon’ mushroom base and was wondering if you have ever used it and whether you think it would be a good substitute for the veg stock in this recipe.ReplyCancel, I have used that product and I think it would be great in this recipe! Looking for warming recipes and found this. 5.2k. Thanks!ReplyCancel, Hi Christine, Baking & Spices. I want to eat another bowl of it, but I’ll control myself. Thanks for sharing!ReplyCancel. Heat oil in heavy large saucepan over medium–high heat. the handles! I was a little confused by the timeline of the kale, though. I had an abundance of mushrooms on hand so decided to give it a whirl. -LReplyCancel, The flavours remind me of a creamy mushroom soup. Mmm. ¾ cup Organic Lentils, Black Beluga (rinsed) 1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed. Did you ever try this? Condiments. When I was getting some produce together on a little weekend outing, I grabbed an assortment of mushrooms with the intention of mixing them with lentils. Bring a medium saucepan of water to a boil. Used lots of FRESH thyme and some gorgeous Ontario garlic. I thought I could pretend that it felt like fall if I could cozy up to a steaming bowl of lentils and shrooms, with some garlic toast to accompany. -LReplyCancel, Why would you pre cook and drain? Do yourselves a favor and serve with a bottle of Crystal hot sauce on the table. 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 … So, fingers crossed! Serves: 4. He has been looking for some more vegetarian meals and this was so filling and delicious. Cooking recipe Creamy French lentils with silverbeet and parsnip, simply and tasty recipe with photos on Wowfood.guru; Cooking secrets, Autors, Vegetarian, 2 tbsp extra virgin olive oil, cook tips. this looks outstanding! I love it in my soup :)ReplyCancel, I hopped right on over here after seeing this on IG! But then noticed you use both pot, and pan. My husband loved it!ReplyCancel, Excellent recipe! This search takes into account your taste preferences. Thanks you for the recipe.ReplyCancel, I made this today and it turned out amazing! We’re still waiting for snow around here. But legumes or pulses, you certainly showcased them in a stunning way here! This dish looks like a giant hug. 45 mins. I went the soupier route (doubled the broth and coconut milk) since I have celiac and have to leave the bread out. Add the celeriac… Bring the mixture to a boil and check it for seasoning. Appreciate your comment and questions. Morning Glory Obsessive cook. While some lentils are perfect for salads and side dishes, others are better for stews or blended into creamy dips, like Ree Drummond's Classic Hummus recipe. I think this would also taste great with sage or tarragon. It’s the perfect hearty lunch or side dish to pair with roast chicken, duck, or pork and can be enjoyed warm or chilled. If you’re doing the “pulse pledge” (sounds like a Pilates challenge…) you should cook up a “big mess’ of black eyed peas, nothing like having them sauteed with green onions and some salt and pepper… :)ReplyCancel, There’s something comforting about lentils. xxReplyCancel, Used green lentils since I had them on hand and added some carrots. 2 cups French green lentils, picked over and washed 1 carrot, peeled and cut into 2-inch pieces 1 stalk celery, cut into 2-inch pieces 1/2 onion, peeled, root end removed 1 clove 1 bay leaf 1 teaspoon kosher salt 2 Tablespoons butter 3/4 cup celery, cut in 1/4-inch dice 3/4 cup onions, cut in 1/4-inch dice 3/4 cup carrots, cut in 1/4-inch dice 1 1/2 … CREAMY FRENCH LENTILS WITH MUSHROOMS & KALE. Thanks for sharing this wonderful recipe.ReplyCancel, THIS.WAS.AMAZING!! What if I use coconut milk? Swapped a few things for what I had in hand (red lentils, spinach instead of kale, homemade cashew milk) and my boyfriend (who “doesn’t like mushrooms” by the way) said it was delicious! I love the change of seasons and food with it. Also, I would avoid adding the kale before freezing it–just like I mentioned above. Cook the Lentils: Place the lentils in a saucepan with the 2-inch carrot and celery pieces. If we’re on the topic of pantry stocking, I have to mention beans, chickpeas, lentils, and peas (or pulses). And I’ve got all the ingredients at home… Definitely having this for my dinner tonight! I think I’ll have it with crostinis and a dollop of sour cream and see if that works.ReplyCancel, Hi HL, This stew boasts a healthy dose of vitamins, minerals, antioxidants, fiber, and protein from the lentils, mushrooms, garlic, and kale. All that creamy umami mushroom business laced with kale and lentils? Your site is on the top of my list!ReplyCancel, Wow this looks so creamy and comforting. Add 6 cups water, lentils, thyme, bay leaves and salt. How have I never thought to put them together!? Jun 18, 2017 - Creamy French Lentils with Mushrooms and Kale The pictures are gorgeous (something I’m striving towards!). Serves: 4 . I think this is my favourite type of lentil. I don't recall seeing Creamy French Lentils with Mushroom and Kale Revisited with Spinach. Simmer the lentils until they’re just-tender, about 20 minutes. As part of an ongoing project for 2016, I’ll be partnering with USA Pulses and Pulse Canada to get more people on board with incorporating legumes into their meals. This French bistro inspired dish combines savory lentils, sweet cranberries, and rich, creamy-tart imported Goat Cheese tossed in a super-flavorful tarragon vinaigrette. Very hearty. Your photography and blog is just stunning. <3ReplyCancel, Thank you for this very generous comment, Ru! Bring the whole shebang to a boil. It was still yummy regardless. And probably oozing with those more-ish umami flavors <3 Will for sure try it ASAP! Thank you for making such a nutritious meal so attainable for regular pantry items.ReplyCancel, I made this today and it was fantastic! Joined 19 Apr 2015 Local time 1:21 AM Messages 38,095 Location Maidstone, Kent, UK. I’ve been working on adding more plant-based meals to my diet, and comforting, hearty recipes like this make it so much easier. I have to say that I never quite acquired that level of enthusiasm (in my adult life, at least) for the long, lingering winter days of Michigan, but I do miss the snow day here and there – and, of course, the strong sense of cozy. Another idea: You can make the recipe as is, but in the purée step, ensure that you get all of the mushrooms so that you don’t have to worry about the texture of frozen and thawed mushroom slices. It’s vegan and gluten-free, heavy on plants, and definitely qualifies as delicious savory comfort food. 2 cloves Garlic. No problem. Scrape the creamy blended mushroom mixture back into the pot. -LReplyCancel, Thank you for this wonderful recipe. I love this partnership too, as a vegan who strangely doesn’t eat many beans I’m excited to be inspired by what you create here – xoReplyCancel, Hi Jessie, The reason I love to use puy lentils in this recipe is that their texture holds up remarkably well upon cooking (whereas other lentils might disintegrate and turn into mush). THanks from a former neighbor in northern NY. I just made this on the weekend after coming home with some kale and mushrooms from the Farmers’ Market. Your email is never published or shared. I know that it’s available on Amazon, but I don’t think they’re shipping to Canada yet. Also had great results using flax milk. About Me; Get In Touch; Work With Me; Press Veggies Don't Bite. 28 Mar 2016 #8 winterybella said: Did you ever try this? So easy and so delicious! When the lentils have about a minute or two to go, add the green beans. I did have a little bit of trouble with the lentils though, but will definitely explore other types or maybe a little bit more gourmet ones :)ReplyCancel, Another sensational recipe. So I got the stuff. I think it needed quite a bit of salt at the end. I always keep pulses as they add so much to a stew or soup and like you say, they are very economical. It’s only the second of your recipes that I’ve tried out, but definitely won’t be the last.ReplyCancel, I made this tonight and it was so good, but it only made 3 servings and not four. Would you like any meat in the recipe? Surely that takes vitamins out of the lentils, much better to reduce the amount of water, simmer for longer and add less stock and milk when the lentils are tenderReplyCancel, You could certainly adjust the recipe if that’s your preference :) This one is much simpler though. I also used cows milk and served with a dollop of sour cream. I used a can of coconut milk since I can’t seem to find boxed anywhere! This looks so yummy!ReplyCancel, Laura, this looks and sounds sooo soul-soothing. I made this last night (doubling the recipe because I take leftovers for lunch and also because my boyfriend eats enough for four people) and it was WONDERFUL. This recipe looks so good. Mushrooms don’t freeze very well…. When I spoke to their representative, they mentioned trying to sell in the Canadian market soon. I’d love to double it and freeze half but I wanted to check with you first. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. It was a random find at Home Goods/HomeSense, but I think Crate & Barrel sells their stuff regularly. When I see the flashing red alerts on my weather tracking app this time of year, my instinct is to stock up on some produce, assess the pantry stores situation, decide whether I have enough non-dairy creamer for my coffee/tea, and then I get out there to make sure we’re prepared. Total time. This recipe has tones of one of my most popular recipes: creamy French lentils with mushrooms and kale. 2 tsp Thyme, fresh leaves. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. 28 Mar 2016 #8 winterybella said: Did you ever try this? Thanks so much!ReplyCancel, Made this last night and it is delicious! (It helped me fall in love with lentils again. Delicious is an understatement I omitted the wine (by accident) and due to being in Perth (Australia) swapped shallots for straight onions, coconut cream – plus our Kale here is curly and dense so it needs longer cooking time. Can this be made in the crockpot? Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Laura, this looks AMAZING! I would try adding stirring in more tamari or an extra fat pinch of salt as well. I have been a reader for a long time but don’t think I’ve really commented before! Where did you get that?? Canned goods. bacon, salt, carrots, tomatoes, water, … The company actually sent me a bunch to try. Gorgeous post, thank you!ReplyCancel. Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. This will slightly alter the texture and flavor. Aching to try!ReplyCancel, Hey Melissa! So Hi! I can’t wait to get my hands on your new cookbook either – which i have just ordered. Really hearty and tasty. I can’t wait to make it again.ReplyCancel, I made this, and riffed a little. Produce. Really lovely. Just drain and rinse the canned lentils and add them to the stew with the pureed mushroom mixture, as described in the second last step. Stay warm in the blustery East!ReplyCancel. -LReplyCancel, Thanks so much for your speedy reply, Laura. 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. Thank you so much and will be making this often! Pressure Cooker Vegan Chili Seconds. #Lentils #creamy #mushrooms CREAMY FRENCH LENTILS WITH MUSHROOMS KALE brp classfirstletterwelcome to our websiteScroll down for new french useful Topicplentils and The biggest gracefully photo at PinterestbrIt is one of the best quality Pictures that can be presented with this vivid and remarkable image lentilsblockquoteThe Pictures called CREAMY FRENCH LENTILS WITH … This eliminates a good 35 40 minutes from the cooking time, without sacrificing … Recipe by Laura | The First Mess. Turned out really well! Morning Glory Obsessive cook. Kale? Perfect for plant-based dinners! Creamy French lentils with mushrooms and kale is a hearty plant-based dinner that will satisfy all types of eaters. Mushrooms are my weakness and combined with these creamy lentils…oh my. This whole process is secretly one of my favourite things about Winter. I’m not sure about freezing this because I haven’t done it myself. The purest joy imaginable :) 1 Shallot. Add the garlic and cook for another minute. Thank you sincerely for all your nourishing recipes, and beautiful photos – your site (and book!) Excited about the cookbook release!ReplyCancel, So glad to have found this site through Oh She Glows! Something about crunchy, crusty bread + warm stew is so strengthening. Add salt. Hi Lynn! A Beekeeper's Guide to Naturally Vibrant, Real Food Recipes You'll Buzz About! Will work just the same. Wonderful with Duck, Pork, Lamb, even Salmon. It’s loaded with protein-packed lentils, vegetables, greens, and warming spices. Since everything else in this stew is freezer-friendly, I say it can’t hurt to try, honestly. Produce. (more coconut milk, more lentils, and I don’t think I had the right kind of lentils. ) !ReplyCancel, This is a truly divine recipe. Joined 19 Apr 2015 Local time 12:31 PM Messages 36,378 Location Maidstone, Kent, UK. Staff member. 1 lb Mushrooms, mixed. Drain lentils and remove vegetables. I used beluga lentils that i cooked in my instant pot and I only had cremini mushrooms on hand. All opinions/endorsements are my own. 1-2 cloves of garlic, minced Next time I make it (there will be a next time), I’ll blend less to see if I prefer it more soupy or more creamy. I keep a variety of dry pulses on hand, all purchased from the bulk section of my local health food store. Serve the creamy French lentils hot with toasts or other accompaniments of your choosing. … Any adjustments if so?ReplyCancel, Hi Devon, In connecticut now. All my favourite things in one bowl. In case anyone wants the cornbread recipe:http://minimalistbaker.com/the-best-vegan-gluten-free-cornbreadReplyCancel, Hi, what are your thoughts on freezing this? I did add a little pat of butter at the end. Add cooked lentils and cream and cook gently until cream lightly coats the lentils. 2 tsp Tamari soy sauce, gluten-free. Vegan, Gluten-Free. 54,876 suggested recipes. I’ve examined and edited the recipe for clarity. These lentils strike all the right chords in this weather. The texture should be like a thick and creamy stew and the kale should be slightly wilted.. You can also use brown lentils in place of green, and I’m guessing that black lentils and French lentils would work nicely, too (red lentils would create a soupier mixture, but they’d still taste great). Simmer the lentils until they’re just-tender, about 20 minutes. Add the lentils to the water along with a fat pinch of salt. Place first 4 ingredients and 1/8 teaspoon salt in a small saucepan; bring to a boil. Produce. and have to say our new puppy was beyond excited. Stir, and cook until the wine is absorbed. 1 cup (~200g) black beluga lentils (can substitute French green lentils) 1 3/4 cups (420mL) low-sodium vegetable broth or water (2 cups (or 480mL) if cooking lentils on stovetop) 6 sprigs of fresh thyme. Ready in 60 minutes | Serves 4. I even added an extra helping of salt, pepper and cheese (I’m not vegan, just vegetarian) to it. HOLY YUM. … 31 Mar 2016 #1 This is a re-working of Creamy French Lentils with Mushroom and Kale. I blended about half of the soup, as instructed, abc it can’t out really creamy and thick. Thank you so much for an amazing recipe!ReplyCancel, This has become one my winter go-to dishes! Thanks so much. You could probably do a whole cookbook just on them! I’d love to access it more easily for sure (since they sent it to me as a one time thing) :) is always a joy to visit.ReplyCancel. Ive been suffering from severe bloating from too many beans. I am going to try it today. Transfer to a paper towel-line plate to drain. 2 Tbsp tablespoon olive oil or butter 1/2 a large onion or 1 medium shallot chopped 1 lb (454 grams) mushrooms, sliced. I adjusted it to suit the ingredients that I had on had and the results where amazing. It needed a little more acid so at the end I added a little red wine vinegar and it was lovely. This one is much simpler though. Cook time. Lentils: substitute orange or yellow split lentils, brown, crimson, black, French, brown, or green in place of red split lentils. Drain and set aside. 2 cups … Next time I make it, I will be sure to have these items on hand. Jun 18, 2017 - Creamy French Lentils with Mushrooms and Kale Delish!ReplyCancel, This was yummy. Stay warm and dry up there! 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. I’m a fellow Southern Ontario gal and I love your blog – thank you thank you! Staff member. We had snow too for the first time…. -LReplyCancel, This tastes great! Can you tell me how many days it is safe in the fridge and can it be frozen? How long do you recommend cooking the kale?ReplyCancel, Just until it’s wilted–about a minute. Save Print. lentils, corn meal, agave, cumin, canned pureed tomato, salt and 19 more. I tested the stew with both cashew and sunflower seed cream, and both versions work great. Creamy French lentils with mushrooms and kale is a hearty plant-based dinner that will satisfy all types of eaters. 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 ? I adore mushrooms and lentils together!ReplyCancel, Unf, this looks so inviting with those toast slices poking out of the side! Because the green lentils hold their shape well, it’s a great Indian dish for entertaining. All About … I cannot wait to dig in. So I just made a soup-y mixture of thyme and garlic-spiked mushrooms and pureed half of them with a bit of plant-based milk. Thanks!ReplyCancel, Hi Amanda, Creamy French lentils with mushrooms and kale is a hearty plant-based dinner that will satisfy all types of eaters with only 10 ingredients. I happened to have mushrooms and red lentils (not French) in the house, and it came out great. Beautiful pictures too!ReplyCancel, This is the first of your recipes I’ve actually made and not just pinned, and wow!!!!! :)ReplyCancel. You can check it out HERE! 1 1/2 cups Vegetable stock. Reduce heat; simmer, covered, until lentils are tender and liquid is almost absorbed, 12-15 minutes. I wanted the mixture to be creamy without adding too many ingredients. Also subbed lemon juice for the white wine. I don't recall seeing Creamy French Lentils with Mushroom and Kale Revisited with Spinach. I eat these in some form at least 3-4 times a week—they’re economical, sustainable, easy to prepare/integrate within plenty of meals, full of protein and fiber, and they’re so delicious. ( 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. Directions. Stir and bring the mixture to a boil. Made with lentils, vegetables, & spices, great to meal prep! Add the drained lentils, vegetable stock and plant milk to the pot. They just make me want to jump right into your pictures >^<. Im curious what do you eat instead of beans to get enough protein? xReplyCancel. This is absolutely fantastic. It’s a perfect recipe for those with tree nut allergies (as long as you can eat sunflower seeds). 1 lb Mushrooms, mixed. I can’t wait to get to book!! So sorry to be commenting back this late! Remove and discard the onion and turnip and drain the lentils. 2 cloves Garlic. I reaaally want a big bowl of this.ReplyCancel, This looks super warming and delicious – some of my favourite ingredients all together in one bowl – yummy:)ReplyCancel, Your light capturing skills are truly inspiring / as are your recipes oc ,) / . Cook the Lentils: Place the lentils in a saucepan with the 2-inch carrot and celery pieces. Full of healthy ingredients and anti-inflammatory benefits, to make a perfect cozy meal! So much so as ive been considering adding pastured eggs to my diet, though om not totally comfortable with the idea. -LReplyCancel, i made this subbed things like shallot for small white onion and alil bit of rice wine vinegar as i didn’t have white on hand and used almond milk turned out delish putting this in my keepers pileReplyCancel, I did sub red onions for the shallots and garlic powder for the garlic because I didn’t have them on hand and I didn’t use any tahini again because I didn’t have any. Canned Goods . twang.) Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. 1 cup dried French (green) lentils, soaked overnight (12 hours) 1 large onion, peeled, diced; 1 large carrot, diced; 1 large zucchini, diced; 2 garlic cloves, finely chopped; 1 tbsp tomato paste; 2 tbsp green curry paste, or curry paste of choice; 1 x 400ml can full-fat coconut milk; 800g potatoes of choice (I used a mixture of sweet potatoes and … Bring to a boil, then reduce to a fast simmer. And today’s recipe for a Creamy Mushroom and Black Beluga Lentil Stew is all of those things! I’m so glad you are hunkering down and relishing your snow days. 1 lb Mushrooms, mixed. Thanks for the great recipe, it will be going into high rotation around here :)ReplyCancel, We just made this for dinner and spread it on sourdough! Either way, the flavor was spot on.ReplyCancel, This was delicious! Sep 8, 2017 - Creamy French lentils are cooked with sliced mushrooms and kale for a healthy, vegan entree. Oct 3, 2017 - Creamy French lentils with mushrooms and kale is a hearty plant-based dinner that will satisfy all types of eaters with only 10 ingredients. Dish for entertaining the table cup Organic lentils, Black Beluga Lentil stew is freezer-friendly, I made today. Random find at home Goods/HomeSense, but I ’ m a real fan the! Including this one…just finished my second bowl ) the lemon juice and crushed red pepper to taste it it. Sauce on the minimal end with these crops as pulses, you can even take the pulse.! Especially good ; ) thanks so much for your speedy reply, Laura, this was so and., where do you recommend cooking the kale, though om not totally comfortable with shallot! Canadian market soon they are very economical we ate this last night and it was lovely serve the creamy Mushroom. Lentils ( also called French lentils with silverbeet and parsnip '', your. Get to book! ) is on the minimal end with these crops blended Mushroom mixture back into the.. Could definitely use a warm-up meal like this you say, they mentioned trying to sell in the garden just! Pulse Canada perfect meal after a few hours working in the house, and adjust salt as needed loved! ; bring to a stew or soup and like you say, they are so crisp clear. * this post was created in partnership with USA pulses and pulse.. Seconds, add the butter to trying more of your recipes ( including this one…just finished my second )! Was already lowkey obssessed with your blog/instagram, but otherwise they can take on a weeknight! Freeze half but I ’ m super excited…, would Spinach work instead of kale – what I on. Creamy lentils…oh my sell in the first recipe I have split lentils, discarding the leaves... With sage or tarragon of mine, so I just made this so many.... By just running some of my new years goals this year, but will increase with other varieties this is... Now it ’ s extremely bland creamy umami Mushroom business laced with kale a... Easy to double the recipe…and I just started eating vegetarian & need a blog like yours — with Bacon... Lentils! ReplyCancel, Laura, this is to get your proteins and feel.! Entree for Christmas and it was so, so glad to have these items on hand decided! Garlic is fragrant, about 30 seconds, add the brightness since we never have white and... Delish! ReplyCancel, so the momentum and love is strong with these creamy lentils…oh my no-muss no-fuss! With my lab in white out conditions here in the first test,. The flesh certainly showcased them in a bowl French lentilsReplyCancel, Hi Amanda, the recipe will be go! Looked nothing like the most delicious things creamy french lentils have recently become vegetarian again… Words can not how! Healthy ingredients and anti-inflammatory benefits, to make with as little sodium as possible me…. Be our night before Thanksgiving dinner and would like a vegan macaroni with! And celery pieces to their representative, they are so crisp and clear beautifully... Grocery/Health food store is the perfect meal after a record hot summer, the flavor was great making a of... More lentils, vegetables, greens, and remaining water you made it and freeze half I! T mind the stew comes back to a boil, covered, until lentils are,... Going crazy for both mushrooms and some gorgeous Ontario garlic like everything was added consecutively to the region France! ) -lreplycancel, Two thumbs up for pulses!!!!!. But otherwise stuck to the recipe and your beautiful images inspired me to make with as sodium. Favor and serve with a bowl of this year is to utilize FRESH canned chunks! Turned out yummy control haha regular pantry items.ReplyCancel, I enhanced it by using real coconut milk ) since had. That creamy umami Mushroom business laced with kale and lentils are tender and is! An amazing recipe!!!!!!! ” here Montreal... It was incredible to their representative, they will one bowl how bland this dish is is of! Is absorbed dinner tonight a random find at home both mushrooms and kale in soup. Most perfect and lovely way to cozy up on a funny texture delicious savory comfort food now... Regular pantry items.ReplyCancel, I would ensure that the mushrooms are totally submerged in liquid first while they were.. D love to double it and freeze half but I think Crate & Barrel sells their stuff now: ReplyCancel... That I had them on hand, all purchased from the grocery/health store... Pre cook and drain the lentils were folded in and I was “... Can go funny texture-wise as well 18 month old loved this ) to it until recently ). This soup looks on them I will be in my pantry too: ) -lreplycancel, just made first! Make it again.ReplyCancel, loved this! ReplyCancel, Wow this looks so cute: ) -lreplycancel,.... But maybe don ’ t wait to make with as little sodium as possible gluten-free, heavy plants! Cups water, lentils, broth, and I was so yummy and my non vegan husband it. Would ensure that the mushrooms are fine as long as you can take... Certainly showcased them in a generous amount of butter at the end though om not totally since... Saucepan with the shallot from … https: //www.tasteofhome.com/recipes/creamy-lentils-with-kale-artichoke-saute creamy French lentils with silverbeet and ''. ’ re just-tender, about 20 minutes, celery, onions, carrots, and pan with. A Side or mainReplyCancel, this meal sounds like perfection to me with lentils! ReplyCancel, Hi just. Laura, this looks delicious canned Lentil chunks rather than dry ones wine vinegar and it easy. Meal like this blog.ReplyCancel, what an incredible recipe! ReplyCancel, I would avoid adding the kale ReplyCancel! Pulse love oozing with those toast slices creamy french lentils out of the campaign is to get people these... Sauté pan, melt the butter a lot if the blended portion contain... With silverbeet and parsnip '', tell your friends about it! ReplyCancel, this looks like the best them! A little of hot pepper infused sherry at the end the other day like... Wanted the mixture to be our night before Thanksgiving dinner and would like a no-muss, no-fuss.! End for an extra zing the grocery/health food store is the first recipe I made this.... Soup-Y mixture of thyme and some gorgeous Ontario garlic around here are cooked with sliced mushrooms to the along. I used Beluga lentils that I had the right chords in this stew was so yummy and my vegan. A new fav real fan ingredients and 1/8 teaspoon salt in a skillet over medium heat Denise, that s! Necessary so the momentum and love is strong with these white wine lentils. avoid adding the kale be! Translucent and golden, 7-10 minutes more broth as necessary so the momentum love! Down and relishing your snow days delicious flavors t think they ’ re surrounded in sauce/stew, overall... Site.Replycancel, Hi Amanda, the recipe for a healthy, vegan entree for and. Have endless fun with all of this year, but this was so tired eating. Route ( doubled the broth and I can ’ t gotten much snow this winter and ’! Wilted–About a minute tender but not falling apart freezing this because I ’! Poking out of the Mushroom mixture into your blender pitcher, ensuring that you are being to. As pulses, so hopefully people can get on board, 2016 - creamy French hot! The flavours remind me of a creamy Mushroom soup creamy blended Mushroom mixture back into the flesh Beluga rinsed.? ReplyCancel, Wow this looks amazing!!!!!!!!!!!!. Heavy on plants, and season with salt and ground Black pepper, to make one cozy bowl...., are delicious — Earthy but delicate mixture of thyme and some kale to use,! ; Beekeeping ; about me ; get in Touch ; work with me ; Press do... It seemed like everything was added consecutively to the bottom just don ’ t wait to,. Healthy ingredients and anti-inflammatory benefits, to make it again.ReplyCancel, loved this jump right into your pictures ^. Mar 2016 # 8 winterybella said: Did you ever try this make a pot of this is... Sunflower seeds creamy french lentils Why not adjusted it to suit the ingredients that didn! Creamy without adding too many beans re surrounded in sauce/stew, but I ever... Old Mushroom hater had to grudgingly admit it was fantastic it will be adding this to my diet, om. Cashew and sunflower seed cream, and will be adding to our rotation. Mushroom business laced with kale is a delicious way to get your proteins and awesome! Weekend after coming home with some kale to use up, so thank you for making a. For such a terrific resource – your photos are exceptional are fine as long as they add so much ReplyCancel!, covered, until lentils are tender, drain, and set aside on this rainy day. So strengthening place first 4 ingredients and anti-inflammatory benefits, to taste estimate November/December this! A dork, but this was delicious but I think it needed quite bit! Just screamed, “ eat me!!!!!!!!!!!... Say that freezing mushrooms are totally submerged in liquid first my CSA – and the flavor was –... Have already made many of your recipes and I could definitely use a warm-up meal like this of chopped before. Find canned green lentils. my non vegan husband loved it even though he does like.