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+ servings

Everyday Creamy Lentils with Mushrooms and Kale


  • 1 cup green French lentils
  • 3 cups vegetable broth ( homemade is best )
  • 12 oz. assorted mushrooms, chopped, cleaned, de-stemmed (cremini, shiitake, and oyster are all great)
  • 3 Tbsp butter, unsalted
  • 1 small onion, cut into ½-inch dice (~ ½ cup)
  • fine grain sea salt
  • 6 cloves garlic, chopped fine
  • ½ cup dry white wine (or sake or sherry)
  • ½ cup half-and-half (or coconut milk if avoiding dairy)
  • 1 Tbsp olive oil, optional
  • 4 large eggs, optional
  • 8 oz kale, stemmed and coarsely chopped


  • 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)
  • Serve hot.