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Creamy Lentils with Mushrooms and Kale

Updated: Jun 11

Creamy Lentils with Mushroom and Kale

Enjoy this delightful dish of Creamy Lentils with Mushroom and Kale. Learn how to create this flavorful and healthy recipe from scratch!

Creamy Lentils with Mushroom and Kale


  • ¾ cup of dried lentils

  • 1 Tablespoon olive oil

  • 1 shallot, fine dice

  • 1 pound of mushrooms, sliced

  • 2 cloves minced garlic

  • 2 teaspoons dried thyme

  • 1 Tablespoon ketchup

  • 2 Tablespoons white wine

  • 2 teaspoons soy sauce

  • 1 ½ cups chicken stock

  • 1/3 cup heavy cream

  • 2 cups sliced kale leaves

  • Salt and pepper to season


  1. Fill a medium saucepan with a quart of water and boil. Add the lentils and turn them down to a simmer.  Simmer and stir the lentils until they start to get tender, then drain and set aside.

  2. Add olive oil over medium heat in a large skillet or pan.  Add the shallots and the mushrooms and stir well.

  3. Add salt and pepper, garlic, and thyme until fragrant

  4. Add the ketchup and stir well, cooking for about 1-2 minutes

  5. Deglaze with the white wine and soy sauce

  6. Add the drained lentils, chicken stock, and heavy cream and stir while bringing to a boil

  7. Add the sliced kale and stir well.  Turn the heat to a low-medium and reduce the mixture by ¼ and the kale is wilted.

Check the seasonings

Serve with noodles, rice, polenta, or toast points



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