Cook the Lentils
Rinse the lentils thoroughly.
In a medium pot over medium-high heat, add the lentils, along with the broth, and bring to a boil.
Reduce the heat to a low and simmer (the liquid should be barely bubbling) for 20-25 minutes. You'll know they're ready when they've swelled, absorbed most of the liquid, and are barely tender, but intact and not mushy
Creamy Lentils with Mushroom and Kale
In a large skillet over medium-high heat, add the butter. Continue to cook, stirring frequently, until it's lightly brown (~ 3 - 5 minutes)
Add the onion and cook, stirring, for another minute, until it has just started to turn tender
In an even layer, add the mushrooms and sprinkle them with a pinch of sea salt. Cook undisturbed for 2 minutes, or until the bottom layer is deeply browned
Stir them few times, distribute them again into an even layer, and cook undisturbed for another 2 minutes, or until the bottom layer has browned
Repeat another time or two, until all the mushrooms are deeply caramelized and have shrunk significantly in size (~ 7 to 9 minutes total)
Add the garlic and cook, stirring, for another minute, then pour in the wine.
Cook until the wine has been reduced, deglazing the pan as you go by scraping all of the flavorful brown bits from the bottom.
Reduce the heat to medium-low and add the half-and-half (or coconut milk if using). Let it bubble gently for 2 minutes until it has reduced slightly and thickened
Add the cooked lentils, along with their liquid, stirring to combine. Cover the pan and let it cook at barely a bubble for ~ 5 minutes
Add the kale to the lentils, cover and cook until it is tender, but still bright green (~ 2 to 3 minutes)
Taste, and adjust the seasonings, adding additional sea salt or freshly ground black pepper, if necessary
Divide the lentils among serving bowls and top each with an egg (optional)