Creamy French Lentils with Mushrooms & Kale

note: 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 ⅓ cup diced shallot)

1 lb (454 grams) mixed mushrooms, stemmed + sliced

sea salt and ground black pepper, to taste

1 to 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 milk-I find carton coconut-based milk is preferable here (this one + this one are my go-tos)

3 to 4 kale stalks, stems removed + leaves sliced (1 ½ packed cups of sliced kale)

fresh bread or toasts, for serving

Directions at thefirstmess.com

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