creamy French lentils with mushrooms and kale

creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!

This post is sponsored by USA Pulses & Pulse Canada.

for creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!for creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!
We finally got some snow in Ontario! Like, a ton of it. Three rounds of driveway shovelling in one day? No problem. I had my tea cupboard stocked and plenty to eat to keep us going through a snow day or two.

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 (so crucial! I’ve been vibing to this one), and then I get out there to make sure we’re prepared. This whole process is secretly one of my favourite things about Winter. I don’t lament being stuck in the house—I relish it big time. I’m convinced that cozying up like a boss while the snow flies is my calling in life. Plus my dog goes crazy for it, and anything that makes her happy is okay with me :)

If we’re on the topic of pantry stores, being ready for snow days, and delicious food, I have to mention beans, chickpeas, lentils, and peas (or pulses collectively). Along with whole grains, these make up the bulk of my dry storage. This makes a whole lot of sense given my plant-based lifestyle. 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. A true superfood. We grow a ton of them in Canada, too! The United Nations has declared 2016 as the international year of the pulses, so the momentum and love is strong with these crops.

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. If you’ve been following along with this site for a while, it may seem like I’m preaching to the converted, but my hope is that at least a few of 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 pre-cooked cans of chickpeas and black beans around for the crazier days as well. If you’re really, really on board with all of this, you can even take the Pulse Pledge :D

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 for maximum deep-warming potential. 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 or forethought. Once the lentils were folded in and I had some warm toasts on hand, I was in Winter food bliss. Wrap yourself in a warm blanket and make this one ASAP, pals.

creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!

Creamy French Lentils with Mushrooms & Kale recipe
Print the recipe here!
Serves: 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. 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.

¾ cup French green lentils, rinsed
1 tablespoon olive oil
1 medium shallot, fine dice (roughly 1/3 cup diced shallot)
1 lb (454 grams) mixed mushrooms, stemmed + sliced
sea salt and ground black pepper, to taste
1-2 cloves of garlic, minced
2 teaspoons fresh thyme leaves, minced
2 tablespoons white wine
½ teaspoon gluten-free tamari soy sauce
1 ½ cups vegetable stock
1/3 cup unsweetened plant-based milk—I find carton coconut-based milk is preferable here (this one + this one are my go-tos)
3-4 kale stalks, stems removed + leaves sliced (1 ½ packed cups of sliced kale)
fresh bread or toasts, for serving

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 pan and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pan another full minute.

Stir the mushrooms until they start glistening slightly. Season the mushrooms 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 pan. Stir the mushrooms. Add the 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 blended mushroom mixture back into the pot, along with the cooked lentils. 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.

Serve 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!

 

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  • Sammie13/01/2016 - 4:30 am

    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. SammieReplyCancel

  • Tori13/01/2016 - 5:49 am

    This looks like the most perfect and lovely way to cozy up on a stressful weeknight! I adore mushrooms and lentils together!ReplyCancel

  • Hannah | The Swirling Spoon13/01/2016 - 6:17 am

    Unf, this looks so inviting with those toast slices poking out of the side! I reaaally want a big bowl of this.ReplyCancel

  • christine13/01/2016 - 6:59 am

    This looks super warming and delicious – some of my favourite ingredients all together in one bowl – yummy:)ReplyCancel

  • Nora13/01/2016 - 7:00 am

    Your light capturing skills are truly inspiring / as are your recipes oc ,) / . They just make me want to jump right into your pictures >^<.
    xo NoraReplyCancel

  • Sofie Bollen13/01/2016 - 7:34 am

    Wow this looks so good!! The pot you made it in looks so cute :) xx SofieReplyCancel

  • Marsha Gibbons13/01/2016 - 8:46 am

    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?ReplyCancel

    • Laura13/01/2016 - 9:45 am

      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!
      -LReplyCancel

  • Dianna13/01/2016 - 9:23 am

    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 lentilsReplyCancel

    • Laura13/01/2016 - 9:43 am

      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.
      -LReplyCancel

  • danielle & rooting the sun13/01/2016 - 9:40 am

    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. ♥ReplyCancel

  • Amy13/01/2016 - 9:49 am

    This looks so comforting! Not something I usually say about kale!ReplyCancel

  • Taylor @ Food Faith Fitness13/01/2016 - 9:51 am

    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!ReplyCancel

  • Katrina13/01/2016 - 9:53 am

    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.ReplyCancel

  • Jen @ Coco et Cocoa13/01/2016 - 10:01 am

    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!ReplyCancel

  • Lynn13/01/2016 - 10:02 am

    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, LYnnReplyCancel

    • Laura13/01/2016 - 10:09 am

      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!
      -LReplyCancel

  • Trish @infinebalance13/01/2016 - 10:12 am

    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. :)ReplyCancel

    • Laura13/01/2016 - 2:03 pm

      It’s the best seeing them so ecstatic in the white fluffy stuff! The purest joy imaginable :)
      -LReplyCancel

  • Alissa13/01/2016 - 10:37 am

    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.ReplyCancel

  • genevieve @ gratitude & greens13/01/2016 - 10:38 am

    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 ;)ReplyCancel

  • Jessica DeMarra13/01/2016 - 11:16 am

    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?ReplyCancel

    • Laura13/01/2016 - 1:56 pm

      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 LReplyCancel

  • Abby @ The Frosted Vegan13/01/2016 - 11:32 am

    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 :)ReplyCancel

    • Laura13/01/2016 - 12:18 pm

      I just realized that we don’t have tortilla chips and now I feel like the worst planner ever :O
      xx LReplyCancel

  • Wonderful and whimsical13/01/2016 - 12:00 pm

    This looks delicious, I just posted a recipe similar to it the other day.

    wonderfulandwhimsical.comReplyCancel

  • Heather13/01/2016 - 12:26 pm

    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.ReplyCancel

    • Laura13/01/2016 - 1:53 pm

      Making a note of that book! Thanks so much Heather :)
      -LReplyCancel

  • Sarah | Well and Full13/01/2016 - 1:11 pm

    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! :)ReplyCancel

    • Laura13/01/2016 - 1:53 pm

      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 LReplyCancel

  • Lily | Kale & Caramel13/01/2016 - 1:14 pm

    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.ReplyCancel

  • Linda | The Baker Who Kerns13/01/2016 - 2:06 pm

    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!ReplyCancel

  • Keara McGraw13/01/2016 - 2:25 pm

    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 :-)ReplyCancel

  • Moira13/01/2016 - 2:30 pm

    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!ReplyCancel

  • Agnes {Cashew Kitchen}13/01/2016 - 3:38 pm

    Sounds like such a cosy meal! And probably oozing with those more-ish umami flavors <3 Will for sure try it ASAP!

    xx
    AgnesReplyCancel

  • Stacy13/01/2016 - 3:57 pm

    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. xoxoReplyCancel

  • Sarah S.13/01/2016 - 6:09 pm

    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… :)ReplyCancel

  • There’s something comforting about lentils. I love it in my soup :)ReplyCancel

  • Emily13/01/2016 - 10:19 pm

    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!ReplyCancel

  • Kristen14/01/2016 - 12:49 am

    Do you think cow’s milk or cream would work in this recipe, too?ReplyCancel

  • Melissa14/01/2016 - 11:00 am

    Laura, where do you get Nutpods in Ontario? Aching to try!ReplyCancel

    • Laura14/01/2016 - 11:11 am

      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) :)
      -LReplyCancel

      • Melissa14/01/2016 - 8:51 pm

        Fingers crossed for sure! In the meantime, I’ll just have endless fun with all of the delicious pulse recipes flooding my blogroll.ReplyCancel

  • Leslie15/01/2016 - 12:14 am

    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!ReplyCancel

  • Lauren @ Lauren Caris Cooks15/01/2016 - 5:13 am

    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! :)ReplyCancel

  • Allyson15/01/2016 - 3:28 pm

    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.ReplyCancel

  • Jessie Snyder | Faring Well15/01/2016 - 6:54 pm

    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 – xoReplyCancel

    • CCasey17/01/2016 - 8:25 am

      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!!!ReplyCancel

  • Karen15/01/2016 - 11:35 pm

    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.ReplyCancel

  • […] bookmark love. blueberry-carrot muffins vegan special sauce and everything about detoxes and January wellness I spent ten hours last weekend trying to put into words, said effortlessly in about two sentences. creamy french lentil, mushroom, + kale stew […]ReplyCancel

  • WEEKEND NOTES | Home with Her16/01/2016 - 7:35 am

    […] stumbled across The First Mess and we can’t get enough of her gorgeous photos and recipes.  Creamy French Lentils Mushrooms and Kale…yes […]ReplyCancel

  • […] is the Year of the Pulse! This and this and this look like good places to […]ReplyCancel

  • Gena18/01/2016 - 8:33 am

    Lentils are essentially my comfort food, and this creamy bowl looks absolutely divine, Laura! <3ReplyCancel

  • Jodi19/01/2016 - 9:47 am

    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. xReplyCancel

  • Heather19/01/2016 - 10:23 am

    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!ReplyCancel

  • Brian @ A Thought For Food19/01/2016 - 5:53 pm

    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).ReplyCancel

  • Carolyn20/01/2016 - 8:25 am

    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!!!ReplyCancel

    • Laura20/01/2016 - 8:31 am

      The cold wind makes it especially good ;) Thanks so much, Carolyn!
      -LReplyCancel

  • Denise20/01/2016 - 4:10 pm

    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.ReplyCancel

    • Laura20/01/2016 - 8:15 pm

      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 ;)
      -LReplyCancel

  • […] PPS – I’ve got my eye on these two fun pulse recipes floating around right now: warm chickpea salad and creamy French lentils. […]ReplyCancel

  • […] found the recipe on Pinterest at The First Mess. I doubled the recipe and with 5 people eating ended up with maybe one serving left over. I’m […]ReplyCancel

  • SLJ24/01/2016 - 7:43 pm

    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 :)ReplyCancel

  • Katie24/01/2016 - 8:30 pm

    We just made this for dinner and spread it on sourdough! Delish!ReplyCancel

  • ofoodie24/01/2016 - 10:32 pm

    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!ReplyCancel

  • jen25/01/2016 - 5:05 pm

    yummmmmmmmReplyCancel

  • Clare26/01/2016 - 2:50 pm

    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.ReplyCancel

  • […] Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and […]ReplyCancel

  • Kate01/02/2016 - 7:43 am

    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!ReplyCancel

  • […] particular recipe is delicious stew that comes to you from the kitchen of Ontario food blogger, The First Mess.  I loved the creamy base and the hearty combination of the French lentils, mushrooms and kale. […]ReplyCancel

  • Gretchen02/02/2016 - 9:43 pm

    Just made this dish tonight and it was amazing! My sixteen-year-old daughter and husband gobbled it up! It was the first time I’ve made something with kale and had no complaints ☺ReplyCancel

  • Dot03/02/2016 - 9:17 am

    I made this dish the very evening I saw it posted! I happened to have mushrooms and red lentils (not French) in the house, and it came out great. I’ve since ordered French lentils through Vitacost (my go to online source for natural foods), so I’m ready for the next dinner. My husband loved it!ReplyCancel

  • p03/02/2016 - 9:36 pm

    Excellent recipe! Yummy dish as a side or mainReplyCancel

  • gina03/02/2016 - 10:20 pm

    Your photos are stunning!ReplyCancel

  • Lianne04/02/2016 - 4:53 pm

    This is amazing! My roommate just made it and it was absolutely delish!ReplyCancel

  • Jim K10/02/2016 - 9:32 pm

    Excellent healthy recipe I made and adjusted it a bit. I added way more garlic and put in a lot more coconut milk and stock turned out yummy. Next time I’m going heavier on the onions they flavor everything more intense.ReplyCancel

  • Gaelle / My nomad cuisine14/02/2016 - 11:10 am

    This looks amazing! Lentils+mushrooms+kale, everything I love.
    And I’ve got all the ingredients at home… Definitely having this for my dinner tonight! Thanks Laura =)ReplyCancel

  • Amanda14/02/2016 - 7:39 pm

    i made this tonight. It was amazing! Hubby approved. He loved it even though he does not like lentils. It was easy to double the recipe…and I just used cheap button mushrooms and regular onions. I love tasty and vegan, especially with this cold weather. Thanks! Looks forward to trying other recipes on your site.ReplyCancel

  • Anna15/02/2016 - 10:25 am

    Hi, I am wondering how this is to freeze? I’d love to double it and freeze half but I wanted to check with you first. Thanks!ReplyCancel

    • Laura16/02/2016 - 5:17 pm

      Hi Anna,
      I’m not sure about freezing this because I haven’t done it myself. I know the lentils and greens would be fine, but I’ve never frozen any kind of stew mixture with mushrooms. I imagine it would be fine! Let me know what it’s like if you do try it.
      -LReplyCancel

  • Ru18/02/2016 - 9:50 am

    I have recently become vegetarian again… Words cannot describe how much i love this blog! Completely saves my life everyday.

    Today I tried this recipe, my tastebuds are still having a flavour party :) comfort food so good and guilt free, what a win! #fullflavourbehaviour

    Thank you thank you thank you! <3ReplyCancel

    • Laura19/02/2016 - 8:38 am

      Thank you for this very generous comment, Ru! Making my day right now :)
      -LReplyCancel

  • Katie19/02/2016 - 9:59 pm

    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

  • […] Creamy French Lentils with Mushrooms and Kale from The First Mess […]ReplyCancel

  • Shanna21/02/2016 - 8:52 pm

    This. Was. Epic.

    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. Next time I make it, I will be sure to have these items on hand. It was still yummy regardless. This is a receipie that will be on constant rotation in my house!ReplyCancel

  • Kay25/02/2016 - 2:30 pm

    Laura, I am not inclined to write comments on blogs, but I just had to tell you how stunning your photos are. They are so crisp and clear and beautifully styled . Your site is on the top of my list!ReplyCancel

  • Ana @ Ana's Rocket Ship29/02/2016 - 5:59 pm

    Wow this looks so creamy and comforting. Like a vegan macaroni cheese with lentils!ReplyCancel

  • Kate29/02/2016 - 10:14 pm

    This was great – thx for a healthy and satisfying recipe!!ReplyCancel

  • Liz03/03/2016 - 7:47 pm

    This is a truly divine recipe. I adjusted it to suit the ingredients that I had on had and the results where amazing. This will be my go to comfort food from now on!!ReplyCancel

  • lucy james05/03/2016 - 4:18 am

    Superb photos! love how buttery this soup looks! Absolutely eating this for my feast tonight. Thanks for sharing this wonderful recipe.ReplyCancel

  • Nayanna Holley11/03/2016 - 9:57 pm

    THIS.WAS.AMAZING!! I was so tired of eating meat and your pictures just screamed, “eat me!!!!”. So I got the stuff. Man I wish I had doubled the recipe. It looks, smells, and tastes incredible! Thank you as always.ReplyCancel

  • […] Creamy French Lentils with Mushrooms and Kale, Ciabatta. I had put this on the menu plan a couple of weeks earlier, and bought the stuff for it too, but kept putting it off. I guess a dark part of me didn’t want to eat a bowl of lentils and kale made creamy with “plant milk.” By the time I got around to making it, one of my mushroom containers was moldy. Did you know mushrooms could get moldy? That seems weird to me, that a fungus can grow other different kinds of fungi. I threw that package away and made the recipe anyway, even though the other package of mushrooms was probably suspect. My picture won’t inspire anyone to make this, but you ought to click through and look at the photo of the dish on The First Mess (I accidentally typed The Fist Mess at first, which would probably lead you to a very different sort of blog)- it will inspire you and it should- this dish is beautiful. You sort of make a creamy mushroom soup and then toss it with tender lentils and shredded kale, and it’s good and vegan, unless you eat it with warm, thickly-buttered bread like we did. […]ReplyCancel

  • […] main course was this hearty kale and lentil mushroom stew from The First Mess. I could not believe this dish didn’t have meat in it. The mushrooms […]ReplyCancel

  • virginia27/03/2016 - 1:01 am

    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. I had enough left over for lunch the next day and next time will make a much bigger batch! Thank you! So looking forward to trying more of your recipes!!ReplyCancel

  • Sharon03/04/2016 - 1:05 pm

    This is amazing. I doubled the wine and added a pat of vegan butter at the end. Melts in your mouth.ReplyCancel

  • […] curried chickpeas and spinach via The Full Helping Nourishing Buddha bowls via Nourish Atelier Creamy french lentils with mushrooms and kale via The First Mess Crispy carrot + sunflower falafel with hemp sauce via Wholehearted […]ReplyCancel

  • […] Get the recipe here. […]ReplyCancel

  • Hollie10/05/2016 - 10:42 am

    I was really surprised and disappointed at how bland this dish turned out to be. I even added an extra helping of salt, pepper and cheese (I’m not vegan, just vegetarian) to it. I feel like more wine or SOMETHING should have been added b/c there was just NO flavor at all.ReplyCancel

  • Dani03/06/2016 - 10:57 pm

    Made this and absolutely loooved the flavour and the easyness of it all. Added more coconut milk and broth to add a little bit more consistency, but overall great recipe!! 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

  • […] Get the recipe here. […]ReplyCancel

  • Smadar05/07/2016 - 9:47 pm

    Another sensational recipe. I can’t wait to make this again in the fall. Thank you Laura!! xxReplyCancel

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