The bowl overfloweth with mushrooms in this mushroom lentil soup. If you’re looking for a savory, hearty, healthy, comforting, and delicious soup, this one has your number.
By nature, soups are associated with fall and winter for their warmth, but this one carries the year-round quality of a much-needed light rain–a cleansing reset of sorts whether you knew you needed it or not.
It’s full of French green lentils, cremini mushrooms, and loads of fresh kale. This Creamy Mushroom, Lentil & Kale Stew is bursting with umami, or savoriness, thanks to the focus on mushrooms.
Creamy Mushroom, Lentil & Kale Stew
- 1 cup French Lentils le puy or green
- 1 pound white mushrooms
- 8 ounces Curly Kale
- 1 Shallot minced
- 2 cloves Garlic minced
- 2 bunch Sprigs Fresh Thyme or 3/4 tsp dried
- 1/3 cup White Wine dry
- 3 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon Tamari/Bragg's Aminos
- Preheat oven to 400°F. Cook lentils according to package directions. I used my instant pot, 11 minutes natural release. Set aside.
- Thinly slice mushroom then toss with 1 tbsp oil, salt, and pepper. Roast until the mushrooms begin to brown, about 15 to 18 minutes.
- While mushrooms are roasting, destem, and chop the kale. Pick the thyme leaves and discard stems. Place a Dutch oven or deep skillet over medium-high heat and add 1 tbsp oil.
- Saute shallot and garlic approximately 2 to 3 minutes. Add the thyme and saute for another minute. Add kale and cook until kale is bright green, about 2 to 3 minutes.
- Add wine to the skillet and allow the alcohol to cook off for a for about 30 seconds, then add the vegetable broth and reduce heat to medium. Add half of the mushrooms to the mixture and put the remaining half of the mushrooms into a blender.
- Add the coconut milk and tamari to the blender with the mushrooms and blend until smooth. Add the mushroom cream from the blender and cooked lentils to the stew. Stir to combine, warm on low, and season with salt and pepper.