White Wine Lentils with Mustard & Thyme

Created by Laura Wright
5 from 40 votes

White wine lentils with mustard and thyme are creamy, flavourful, filling, simple to prepare, and only require about 10 ingredients. Totally made on the stove top, these lentils are great with a green salad and potatoes on the side.

An overhead shot of white wine lentils in a turquoise pot, garnished with parsley
A shot of Laura's open kitchen shelving with a bottle of wine, a glass of wine, and a paper bag on the counter.

I can’t quit it with the soft, cozy, and beige comfort food. And this week we’re adding wine for extra good measure. The simplicity of these white wine lentils and the fact that they stick to about 10 ingredients… it’s really doing it for me. I’m always tempted to add more layers of flavour (ie more ingredients), but the simple goodness of shallots, white wine, mustard, and thyme… it just works.

This recipe has tones of one of my most popular recipes: creamy French lentils with mushrooms and kale. This one is much simpler though.

The amount of ingredients is on the minimal end with these white wine lentils. With that in mind, I’d recommend using really great tasting wine and homemade vegetable stock if you can swing it! Although I tested a version with the Better Than Bouillon paste and we still really enjoyed it.

For an extra layer of comfort, I recommend serving these saucy lentils with something equally cozy. Something like: mashed potatoes, mashed cauliflower, soft polenta, or over some warm and fluffy rice or millet. If you want to be really extra, you could make my harvest vegetable mash with roasted garlic and fried dukkah.

In the photos here, I went with a quick cauliflower mash–so tasty. I just steamed some cauliflower florets until soft and combined them in a food processor with roasted garlic, a few bits of vegan butter, a splash of unsweetened almond milk, and lots of salt and pepper. Almost as satisfying as mashed potatoes haha. If you would like to see a more formal recipe for something like that on here, just let me know.

I know that emotions are riding extremely high for a lot of my American followers this week. I hope that you can steal away some moments for yourself and take any time that you need for rest or just to be away from a screen. This year has been.. a lot. There is comfort and strength to be found in nourishing ourselves, sharpening our collective tools, protecting our earth, and consistently showing up for each other in our communities. The work doesn’t stop when this week is over. Keep rising.

An overhead shot of the ingredients used for a stewed lentil dish. There's shallots, garlic, grainy and Dijon mustard, white wine, parsley, thyme, French lentils, and a cream made out of cashews.
An overhead shot of a single serving of white wine lentils ladled on top of some creamy mashed cauliflower.

White Wine Lentils with Mustard & Thyme

White wine lentils with mustard and thyme are creamy, flavourful, filling, simple to prepare, and only require about 10 ingredients.
5 from 40 votes
An overhead shot of white wine lentils in a turquoise pot, garnished with parsley
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings 4


  • cup raw cashews, soaked for at least 2 hours and drained
  • 1 teaspoon nutritional yeast
  • cup water
  • 1 tablespoon olive oil
  • 2 shallots, small dice
  • 1 tablespoon thyme leaves, minced
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup French lentils, picked over and rinsed
  • 2 cups vegetable stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
  • sea salt and ground black pepper, to taste
  • ¼ cup flat leaf parsley leaves, chopped



  • I recommend serving these lentils with either mashed potatoes (or as a filling for a baked potato), mashed cauliflower, soft polenta, or a fluffy heap of brown rice or millet. Lots of options!
  • Because the ingredient list is somewhat minimal here, I would really recommend homemade vegetable stock and using a white wine that you also enjoy drinking.
  • If you have a nut allergy, I would seek out an unsweetened non-dairy creamer that’s either oat or soy-based. You’ll need 3/4 cup!
  • I bet you’re wondering: Do I have to use two types of mustard? The answer is yes! You get little pops of flavour from the grainy mustard and the Dijon brings a lot of that strong mustard-y flavour.


  • In an upright blender, combine the drained cashews, nutritional yeast, and water. Blend until completely smooth and creamy. Set aside.
  • Place a large saucepan or small soup pot over medium heat. Once the pan is hot, add the oil and swirl it around. Add the shallots to the pan and stir. Stir and sauté the shallots until they are quite translucent and soft, about 6-7 minutes. Add the thyme and garlic to the pot and continue to sauté until the garlic is quite fragrant, about 1 minute.
  • Pour the wine into the pot and stir. Bring it up to a strong simmer and let the alcohol cook off for a minute or so. Then, add the lentils to the pot and stir. Add the vegetable stock to the pot and stir once more.
  • Bring the white wine lentils up to a boil and then lower the head to a simmer. Put a lid on the pot and let the lentils cook until tender and most of the liquid is absorbed, about 25 minutes. Check in on the lentils and stir them up here and there.
  • Once the lentils are tender and there's just enough liquid to cover them, add the Dijon mustard and grainy mustard and stir. Add the cashew cream that you made earlier to the pot and stir. Season the mixture liberally with salt and pepper.
  • Check the white wine lentils for seasoning and adjust if necessary. Then, stir in the chopped parsley. Serve hot!
An overhead shot of a single serving of white wine lentils ladled on top of some creamy mashed cauliflower.
04/11/2020 (Last Updated 21/11/2022)
Posted in: autumn, cashews, creamy, earthy, gluten free, main course, quick, refined sugar-free, salty, side dish, soup, spring, umami, vegan, winter


Recipe Rating

  • Narda

    5 stars
    This was so so so good! Definitely a keeper!

  • Ariella

    5 stars
    I’ve made this before and loved it! I’m planning to make tonight again with a cauliflower and potato mash. I’d love to add another vegetable as well but I’m on the fence if adding green beans or carrots would be strange? They both go well with mustard but I would love your thoughts on if it’d be strange here.

    • Laura Wright

      Hi Ariella!
      I don’t think carrots or green beans would be strange at all. The flavour of both would be complimentary for sure!

  • Lindy

    5 stars
    wow! I make lentils all the time and really enjoy the ones I make, but this was much richer and more complex flavor wise than my typical method. I would never have thought to put cashew cream and mustard with lentils but it is sooooo good! adding this to my regular rotation for sure. the only bummer was that it took at least double the amount of time to get the lentils tender as the recipe suggested.

  • Sammi

    5 stars
    I cannot rave about this enough. So good. So easy. I have made it 4 times now, always with mashed potatoes, and it is just delicious.

  • Elizabeth

    5 stars
    Another flawless recipe! I made cashew cream for the first time. The whole dish is delicious!

  • Laura

    Hello! I am not vegan… but love your site. What can I substitute instead of nutritional yeast? Thank you so much!

    • Laura Wright

      Hi Laura,
      Do you eat parmesan cheese? You could add a small handful at the end to get the super savoury/cheesy flavour that nutritional yeast provides.

      • Laura

        Yes, I do! I was wondering if that would work. Thank you so much! Yum!

  • Amanda Spinosa

    5 stars
    Probably the best lentil recipe I have ever made.

  • Larissa

    5 stars
    The flavours in this simple dish are insanely good!! I subbed the white wine for a light red wine and the veg stock with a beef flavoured vegan stock because that was what I had. Aside from the funky grey colour it went, this was so tasty!

  • Cathleen

    5 stars
    Thank you for this recipe! It’s such a crave-able flavor and texture; I keep returning to it. I like to serve over mashed cauliflower with roasted garlic and vegan butter, with homemade sourdough on the side. But it’s also great cold on a wrap or sandwich the next day! No changes except that we prefer it with less cashew cream (saving the extra for other uses). 

  • Jennifer

    5 stars
    Delicious recipe! We make this recipe about once a month as it’s pretty easy and full of flavor. We serve with mashed potatoes, and it works so well!

  • Courtney

    5 stars
    One of my favorite lentil recipes to date. Skipped the wine and subbed veggie broth, and it turned out great. She’s a keeper!

  • Tiziana

    5 stars
    Really good. I followed the recipe as it was but also added two tbsp of vegan Worcestershire sauce at the end. Had it with creamy mashed potatoes and it was the best dinner I’ve had in a long time :) cosy and tasty. Thank you!

  • Madly

    5 stars
    Specially ordered french green lentils so that I could make this. I paired it with the cauliflower mash and it was incredible! The flavor profiles you incorporate into your recipes never cease to amaze. Thank you, Laura! 10/10 

  • Jamie

    5 stars
    Very tasty! Loved it over mashed potatoes. I only used one kind of mustard because that’s what I had, no came out just fine.

  • tracy

    5 stars
    it’s my birthday, so i made this, and it is sooooo delicious! i decided to pair it with mashed taters, and used a lovely dry gruner veltiner that i will enjoy over the next few evenings, along with the delicious leftovers. 
    so happy

  • Smad

    Made this tonight and it’s just so good and comforting and creamy. Thak you!

  • Courtenay

    5 stars
    SO delicious. This is such a simple and easy recipe, but the flavor is fantastic! I’ve made a new recipe of yours every night for the past week and I have been absolutely blown away. I used this to top polenta and it was absolute comfort food.

  • Misty

    Hi Laura… is there a substitute you recommend for the white wine? Would a squeeze of half a lemon work towards the end, instead?

    • Laura

      Hi Misty!
      A squeeze of lemon or a splash of any type of vinegar you like would also work! And yes, best to add it at the end. You may need a touch more vegetable stock if you’re going this route though!

  • Carolyn R

    This looks so good!  How many does this serve?  Also, I can’t find fence lentils are green lentils ok?

    • Laura

      Hi Carolyn,
      This recipe serves 4 and green lentils would be great.

  • Melissa

    I am sadly allergic to nuts. Is there anyway I could substitute the cashew cream with coconut cream or coconut milk?

    • Laura

      Hi Melissa!
      In the recipe notes, I recommend a soy or oat-based creamer/milk for those with a nut allergy. I think the flavour of coconut milk wouldn’t make for the best flavour pairing here unfortunately.

  • Yasi

    5 stars
    This was so delicious!! I didn’t have French lentils, only laird lentils from Flourist, next time I’ll be sure to use French so it’s not so beige :) 

  • iris karas

    This meal was nothing short of amazing. Delicious, satisfying and wonderful flavor profile. Highly recommend.

  • Emily

    5 stars
    I made these lentils with the garlicky mashed cauliflower that you recommend in the description and everything was delicious! Perfect healthy comfort food.

  • Kim H

    5 stars
    Delicious!  I used Better Than Bouillon paste instead of homemade broth (weeknight!) and I also used nut pods oat creamer instead of cashew cream because I had some leftover from making your Creamy Butternut Orzo (out of this world!).  What an easy, delicious dish of lentils.  I served with mashed turnips, sauteed mustard greens and grilled multigrain toast.  Newly vegan husband is loving your recipes, Laura.  Thank you!

  • Tina

    5 stars
    Omg the sauce for these lentils is absolutely delicious!  Not only that but the recipe was super easy and I had all ingredients on hand.  Keeper recipe!