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An overhead shot of white wine lentils in a turquoise pot, garnished with parsley

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.
Cuisine Dairy-free, Gluten-Free, Plant-Based, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword cashews, fall, fall winter, French lentils, garlic, lentils, non-dairy cream, nutritional yeast, quick, red wine, shallots, vegetable stock, white wine
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


  • 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!


  • 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.