This creamy French lentil stew is an absolute hit with flavors of thyme, earthy mushrooms, garlic, white wine, and Tamari for a little umami kick. For how luscious it tastes, it’s extra wonderful that it only needs 1 hour to come together, all on the stove top. For more cozy one-pot recipes, check out my mushroom barley soup and this vegan lentil soup with tomatoes & tarragon.
When I see the flashing red blizzard alerts on my weather app this time of year, my instinct is to stock up on some produce, assess the pantry stores situation, decide whether I have enough creamer for my coffee, and then I get out there to make sure we’re prepared. This whole process is secretly one of my favorite things about Winter. It’s just super cozy.
If we’re on the topic of pantry stocking, I have to mention beans, chickpeas, lentils, and peas (or pulses). Along with whole grains, these make up the bulk of my dry storage. Perfect for plant-based dinners! 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, and they’re so delicious.
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. My hope is that you can gather up some inspiration to try something new. I keep a variety of dry pulses on hand, all purchased from the bulk section of my local health food store. I have cans of chickpeas and black beans around for the crazier days as well.
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. I wanted the mixture to be creamy without adding too many ingredients. 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. Creamy results with very minimal effort! Once the lentils were folded in and I had some warm toasts on hand, it was comfort food bliss! Hope you try and love these creamy French lentils.
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Creamy French Lentils with Mushrooms & Kale
Ingredients
- ¾ cup French green lentils, rinsed
- 1 tablespoon olive oil
- 1 shallot, fine dice (roughly ⅓ cup diced shallot)
- 1 lb (454 grams) mixed mushrooms, stemmed and sliced
- sea salt and ground black pepper, to taste
- 2 cloves of garlic, minced
- 2 teaspoons fresh thyme leaves, minced
- 2 tablespoons 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)
- 3-4 kale stalks, stems removed and leaves sliced (1 ½ packed cups of sliced kale)
- fresh bread or toasts, for serving
Equipment
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.
- 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.
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 pot and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pot for another full minute.
- Stir the mushrooms until they start glistening slightly. Season the mushrooms liberally 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 pot. Stir the mushrooms. Add the drained lentils, 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 creamy blended mushroom mixture back into the pot. 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 and the kale should be slightly wilted..
- Serve the creamy French lentils hot with toasts or other accompaniments of your choosing.
*This post was created in partnership with USA Pulses and Pulse Canada. All opinions/endorsements are my own. Thanks for supporting!
What a cozy winter meal. I’ve been missing lentils in my life, I might need to add this to the grocery list this week!
I tried this recipe last night for dinner and even though I used regular green lentils and not the fancy French kind, this recipe was absolutely delicious. I may ask that some recommended mushrooms be provided because I’m not sure which ones would add the best flavour and richness to the dish.
Thanks for all of the amazing recipes. I love this blog.
yummmmmmmm
This was yummy. I omitted the non-dairy milk options, sautéed mushrooms in loads of butter and added a couple splashes of Brag’s apple cider vinegar at end. Really lovely. A friend called it ‘winter in a bowl.’ perfect blizzard cooking! Thank you for another amazing recipe!
We just made this for dinner and spread it on sourdough! Delish!
This recipe is off the charts tasty! The depth of flavour is really wonderful. The only sub I made was to use a leek instead of a shallot (which I usually have on hand but didn’t). I want to eat another bowl of it, but I’ll control myself. It was so easy to put together as well. Thanks for the great recipe, it will be going into high rotation around here :)
We ate this last night and it was delicious! Even my 12 year old mushroom hater had to grudgingly admit it was pretty darn good.
Denise, that’s great! 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 ;)
-L
I made this last night and it was so good with fresh local crusty bread and the cold wind whipping around outside! gotta love shroomies!!!
The cold wind makes it especially good ;) Thanks so much, Carolyn!
-L
What a gorgeous, comforting bowl of food! This, a warm fire, some red wine. What more could one want? Stay warm and dry up there! We’re gearing up for some snow of our own (we only have a few inches on the ground here right now… but we’re expecting a storm this weekend).
This was pretty good. I didn’t bother with the milk, as all I had was almond milk and I don’t like cooking with it. 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. I found it creamy enough by just running some of the mushroom and broth mix through the blender. I did add a little pat of butter at the end.
It reminded me of risotto…although not as tasty ;P But a solid lentil dish!
Pulses, yay my beating heart! Love this campaign, Laura. Such quality staples for any diet and I’m totally on board with sharing some good cozy recipes with pulses as the star. This dish looks like a giant hug. x
Lentils are essentially my comfort food, and this creamy bowl looks absolutely divine, Laura! <3
I made this for dinner tonight. Mmmmmmm yummy! My belly feels so warm and happy. Thank you! This recipe will be on repeat for sure.
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! Goodness you know how to make one cozy bowl Laura. You could probably do a whole cookbook just on them! 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 – xo
Hi Jessie,
Im curious what do you eat instead of beans to get enough protein? Ive been suffering from severe bloating from too many beans. So much so as ive been considering adding pastured eggs to my diet, though om not totally comfortable with the idea. Thanks!
P.s.i love your blog as well!!!
My least favorite thing about snow is that I don’t have a job that allows me to hole up at home and watch it fall. Next time I have a snowy day that I don’t have to share with work I’m definitely making this.
This is just stunning! Mushrooms and lentils are some of my absolute favourite foods, this meal sounds like perfection to me. I really think I will make this some time next week for dinner! Pinning for later.
Your photography and blog is just stunning. I have been a reader for a long time but don’t think I’ve really commented before! So Hi! :)
We’re still waiting for snow around here. Will definitely need to make a pot of this when we finally get some. Thanks for sharing!
Laura, where do you get Nutpods in Ontario? Aching to try!
Hey Melissa!
The company actually sent me a bunch to try. I know that it’s available on Amazon, but I don’t think they’re shipping to Canada yet. When I spoke to their representative, they mentioned trying to sell in the Canadian market soon. So, fingers crossed! I’d love to access it more easily for sure (since they sent it to me as a one time thing) :)
-L
Fingers crossed for sure! In the meantime, I’ll just have endless fun with all of the delicious pulse recipes flooding my blogroll.
Do you think cow’s milk or cream would work in this recipe, too?
Cow’s milk would work totally fine!
-L
I hopped right on over here after seeing this on IG! Seriously all of my favorite foods in one bowl. And gorgeous gorgeous photos. Printed out the recipe and is going on next week’s menu!
There’s something comforting about lentils. I love it in my soup :)
This looks AMAZING! All my favourite things in one bowl. 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… :)
Laura, this looks AMAZING! I’m so glad you are hunkering down and relishing your snow days. 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. Though we have no snow, it’s a bit cold and rainy here in the Bay, and I very much want to eat this soon. xoxo
Sounds like such a cosy meal! And probably oozing with those more-ish umami flavors <3 Will for sure try it ASAP!
xx
Agnes
Something about these pictures screams “Cozy Canadian Winters”. Maybe I’m used to these dark Vancouver days. The pictures are gorgeous (something I’m striving towards!). Stay warm in the blustery East!
Laura, this looks and sounds sooo soul-soothing. Cold, COLD winter has finally hit Chicago and I could definitely use a warm-up meal like this. Something about crunchy, crusty bread + warm stew is so strengthening. And booya, I already have lentils stowed away in the cupboard :-)
One of my new years goals this year is to get into lentils. I think I just don’t fine them appetizing but this makes me actually want to buy lentils! This looks so yummy!
Obsessed with beans and lentils as I am, this stewy bowl of goodness is seriously calling to me. All that creamy umami mushroom business laced with kale and lentils? HOLY YUM. Come to mama.
Umami party!! ;) ;)
xo L
Two thumbs up for pulses!! They are a huge staple in my pantry too :) But at first when I read this, I was like “pulses?!” Here in the states we call them legumes most often. But legumes or pulses, you certainly showcased them in a stunning way here! :)
Thanks Sarah! I think part of the campaign is to get people identifying these crops as pulses, so hopefully people can get on board. We mostly call them legumes up here in Canada too ;)
xo L
I am such a dork, but I am absolutely thrilled that you are being sponsored to create pulse recipes! What those little gems do for our bodies, soils, and farmers makes me happy. OH! And I have yet to read it but a book on my radar is “Lentil Underground” by Liz Carlisle — may be of interest to you as well! Cheers to you and and your cozy snow view from not-so-snowy Texas.
Making a note of that book! Thanks so much Heather :)
-L
This looks delicious, I just posted a recipe similar to it the other day.
wonderfulandwhimsical.com
I HATE going out into the winter but I secretly love cozying up inside too, especially if I’ve got some tortilla chips and a lot of salsa, I’m good to go :)
I just realized that we don’t have tortilla chips and now I feel like the worst planner ever :O
xx L
When I opened this page, I just wanted to tuck right into that creamy and dreamy bowl of lentils + mushrooms. 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. Such beautiful photos-as always. Do you know when your book is available to pre-order?
These lentils are kinda like a cozy blanket :) I used to haaaaate the snow when I was taking public transit. All the delays felt way too out of my control haha. And I’m honestly not sure about the book pre-order. I know from other cookbooks that were published last spring, their pre-orders started around holiday time the year before. I’m going to estimate November/December of this year, but maybe don’t hold me to that? ;)
xoxo L
I am loving all the snow! We really haven’t gotten much snow this winter and I was so excited to walk through a winter wonderland yesterday. I’m excited to cozy up with a bowl of this! I am definitely a big pulse lover, no need for converting here ;)
I want to live in that photo of lacinato kale! Make me tiny like “honey I shrunk the kids” style and let me live in the kale.
The flavours remind me of a creamy mushroom soup. So comforting. We had snow too for the first time…. and have to say our new puppy was beyond excited. :)
It’s the best seeing them so ecstatic in the white fluffy stuff! The purest joy imaginable :)
-L
this looks outstanding! Mushrooms are my weakness and combined with these creamy lentils…oh my. I’m curious what plant based milk you use.
Thanks, LYnn
Hi Lynn! Thanks so much. My go-to plant based milk is the unsweetened coconut one from So Delicious. You can find some info on it HERE!
-L
I live in Waterloo and yes, we finally got snow in Ontario and seems to have made up for all the snow missed in December. These lentils strike all the right chords in this weather. Gorgeous post, thank you!
I love how creamy this soup looks! We have a ton of snow here in Montreal – most of it arriving yesterday! A big bowl of this sounds like the exact thing I need.
I have been going crazy for both mushrooms and lentils lately! How have I never thought to put them together!? I want a bowl of this today!
This looks so comforting! Not something I usually say about kale!
oh laura – my calling too. i could excuse the occasional flurries, but it’s the uninterrupted blanket falling from the sky that coaxes my soul like nothing else. – – delicious & warming dish, much pulse love. ♥
I got to be out with my lab in white out conditions here in southwestern Ontario. He doesn’t understand wait. This recipe looks so good. I am going to try it today. Just not sure where to buy the French lentils
Hi Dianna! Do you have a Bulk Barn store in your region of Ontario? I can usually find French lentils there. Hope this helps. Health food stores are usually a good bet as well–most seem to carry the “Inari” brand of French lentils.
-L
I am going to try this! What if I use coconut milk? I drink regular milk, but am interested in the health benefits of plant based. So I tried some almond milk. I really do not like the flavor. It tastes really powdery and off. Any suggestions?
Hi Marsha!
I find certain types of almond milk can go funny texture-wise as well. My go-to plant based milk from the grocery/health food store is the unsweetened coconut milk from So Delicious. You can check it out HERE!
-L
Wow this looks so good!! The pot you made it in looks so cute :) xx Sofie
Your light capturing skills are truly inspiring / as are your recipes oc ,) / . They just make me want to jump right into your pictures >^<.
xo Nora
This looks super warming and delicious – some of my favourite ingredients all together in one bowl – yummy:)
Unf, this looks so inviting with those toast slices poking out of the side! I reaaally want a big bowl of this.
This looks like the most perfect and lovely way to cozy up on a stressful weeknight! I adore mushrooms and lentils together!
This dish looks dee-lish. Really hearty and tasty. Perfect for cold winter days. I always keep pulses as they add so much to a stew or soup and like you say, they are very economical. Bring on the year of pulses. Sammie