French Lentil Mushroom Stew


  • 150g of Dry Brown Lentils
  • 2 Tablespoons of Olive Oil
  • 1 White Onion
  • 400g of Mushrooms
  • 2 Cloves of Garlic
  • 2 Teaspoons of Tamari or Soy Sauce
  • 2 Teaspoons of Fresh Thyme Leaves
  • 2 Tablespoons of White Wine
  • 375ml of Vegetable Stock
  • 80ml of Nut Milk
  • 30g of Kale

This is the coziest bowl of comfort. It’s rich and warming and just perfect on a dark evening.

Cover the lentils generously with water in a saucepan and bring them to a simmer. Let them simmer for about 20 minutes until they’re tender, then drain them.

Dice the onion, mince the garlic and slice the mushrooms. Add the olive oil to a large pot on medium heat. Add the onion and cook for about 4 minutes until starting to soften.

Add the mushrooms, season generously with salt and pepper, drizzle over the tamari/soy sauce and cook for a few minutes until golden.

Add the garlic and thyme to the pot and toss it all around for a minute. Add a splash of white wine and give it another stir.

Add the lentils to the pot with the stock and nut milk. Stir and bring it to a simmer.

Chop the kale and add it in. Cook for a few minutes until the kale has wilted. Season with salt and pepper and serve.

4 Comments to French Lentil Mushroom Stew

  1. Amy says:

    Not sure how to measure from grams to ounces.

  2. Joan Connor says:

    Is there anything else I can use instead of wine or Can I leave it out
    Regards joan.