Creamy French Lentils with Mushrooms & Kale

Creamy French Lentils with Mushrooms & Kale

Creamy French lentils with mushrooms and kale is a hearty vegan dinner recipe that will satisfy all types of eaters with only 10 core ingredients.

creamy French lentils with mushrooms and kale // via #veganOverhead shot of dry French lentils in a copper measuring cupcreamy French lentils with mushrooms and kale // via #vegan

We finally got some snow in Ontario! Like, a ton of it. Three rounds of driveway shovelling in one day? No problem. I had my tea cupboard stocked and plenty to eat (including these creamy French lentils) to keep us going through a snow day or two.

When I see the flashing red alerts on my weather tracking app this time of year, my instinct is to stock up on some produce, assess the pantry stores situation, decide whether I have enough non-dairy creamer for my coffee/tea, and then I get out there to make sure we’re prepared. This whole process is secretly one of my favourite things about Winter. It’s just super cozy.

If we’re on the topic of pantry stocking, I have to mention beans, chickpeas, lentils, and peas (or pulses). Along with whole grains, these make up the bulk of my dry storage. Perfect for plant-based dinners! I eat these in some form at least 3-4 times a week—they’re economical, sustainable, easy to prepare/integrate within plenty of meals, full of protein and fiber, and they’re so delicious. The United Nations has declared 2016 as the international year of the pulses, so the momentum and love is strong with these crops.

As part of an ongoing project for 2016, I’ll be partnering with USA Pulses and Pulse Canada to get more people on board with incorporating legumes into their meals. My hope is that at least a few of you can gather up some inspiration to try something new. I keep a variety of dry pulses on hand, all purchased from the bulk section of my local health food store. I have pre-cooked cans of chickpeas and black beans around for the crazier days as well. If you’re really, really on board with all of this, you can even take the Pulse Pledge.

When I was getting some produce together on a little weekend outing, I grabbed an assortment of mushrooms with the intention of mixing them with lentils. I wanted the mixture to be creamy without adding too many ingredients. So I just made a soup-y mixture of thyme and garlic-spiked mushrooms and pureed half of them with a bit of plant-based milk. Creamy results with very minimal effort! Once the lentils were folded in and I had some warm toasts on hand, it was cozy bliss! Hope you try these creamy French lentils!

Creamy French Lentils with Mushrooms & Kale

Creamy French lentils with mushrooms and kale is a hearty plant-based dinner that will satisfy all types of eaters.


Course Main Course, Side Dish, SoupDiet Gluten Free, Vegan, Vegetarian

Servings: 3 -4

Author: Laura Wright


  • Blender


  • ¾ cup French green lentils, rinsed
  • 1 tablespoon olive oil
  • 1 shallot, fine dice (roughly ⅓ cup diced shallot)
  • 1 lb (454 grams) mixed mushrooms, stemmed and sliced
  • sea salt and ground black pepper, to taste
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh thyme leaves, minced
  • 2 tablespoons white wine
  • 2 teaspoons gluten-free tamari soy sauce
  • 1 ½ cups vegetable stock
  • cup unsweetened plant-based creamer or rich milk (such as soy or cashew)
  • 3-4 kale stalks, stems removed and leaves sliced (1 ½ packed cups of sliced kale)
  • fresh bread or toasts, for serving


  • Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re just-tender, about 20 minutes. Drain and set aside.
  • In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pot and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pot for another full minute.
  • Stir the mushrooms until they start glistening slightly. Season the mushrooms liberally with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine and tamari to the pot. Stir the mushrooms. Add the drained lentils, vegetable stock and plant milk to the pot. Stir and bring the mixture to a boil.
  • Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the creamy blended mushroom mixture back into the pot. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew and the kale should be slightly wilted..
  • Serve the creamy French lentils hot with toasts or other accompaniments of your choosing.


  • If you don’t have any white wine around or you choose not to consume it, a teaspoon of white wine vinegar or fresh lemon juice will substitute just fine.
  • I serve this as a thick, stew-y mixture fit for serving over toast, but you could add extra vegetable stock/non-dairy milk to make it more soup-y if you like.

*This post was created in partnership with USA Pulses and Pulse Canada. All opinions/endorsements are my own. Thanks for supporting!

Show Hide 189 comments

  • Sammie

    This dish looks dee-lish. Really hearty and tasty. Perfect for cold winter days. I always keep pulses as they add so much to a stew or soup and like you say, they are very economical. Bring on the year of pulses. SammieReply

  • Tori

    This looks like the most perfect and lovely way to cozy up on a stressful weeknight! I adore mushrooms and lentils together!Reply

  • Hannah | The Swirling Spoon

    Unf, this looks so inviting with those toast slices poking out of the side! I reaaally want a big bowl of this.Reply

  • christine

    This looks super warming and delicious – some of my favourite ingredients all together in one bowl – yummy:)Reply

  • Nora

    Your light capturing skills are truly inspiring / as are your recipes oc ,) / . They just make me want to jump right into your pictures >^<.
    xo NoraReply

  • Sofie Bollen

    Wow this looks so good!! The pot you made it in looks so cute 🙂 xx SofieReply

  • Marsha Gibbons

    I am going to try this! What if I use coconut milk? I drink regular milk, but am interested in the health benefits of plant based. So I tried some almond milk. I really do not like the flavor. It tastes really powdery and off. Any suggestions?Reply

    • Laura

      Hi Marsha!
      I find certain types of almond milk can go funny texture-wise as well. My go-to plant based milk from the grocery/health food store is the unsweetened coconut milk from So Delicious. You can check it out HERE!

  • Dianna

    I got to be out with my lab in white out conditions here in southwestern Ontario. He doesn’t understand wait. This recipe looks so good. I am going to try it today. Just not sure where to buy the French lentilsReply

    • Laura

      Hi Dianna! Do you have a Bulk Barn store in your region of Ontario? I can usually find French lentils there. Hope this helps. Health food stores are usually a good bet as well–most seem to carry the “Inari” brand of French lentils.

  • danielle & rooting the sun

    oh laura – my calling too. i could excuse the occasional flurries, but it’s the uninterrupted blanket falling from the sky that coaxes my soul like nothing else. – – delicious & warming dish, much pulse love. ♥Reply

  • Amy

    This looks so comforting! Not something I usually say about kale!Reply

  • Taylor @ Food Faith Fitness

    I have been going crazy for both mushrooms and lentils lately! How have I never thought to put them together!? I want a bowl of this today!Reply

  • Katrina

    I love how creamy this soup looks! We have a ton of snow here in Montreal – most of it arriving yesterday! A big bowl of this sounds like the exact thing I need.Reply

  • Jen @ Coco et Cocoa

    I live in Waterloo and yes, we finally got snow in Ontario and seems to have made up for all the snow missed in December. These lentils strike all the right chords in this weather. Gorgeous post, thank you!Reply

  • Lynn

    this looks outstanding! Mushrooms are my weakness and combined with these creamy lentils…oh my. I’m curious what plant based milk you use.

    Thanks, LYnnReply

    • Laura

      Hi Lynn! Thanks so much. My go-to plant based milk is the unsweetened coconut one from So Delicious. You can find some info on it HERE!

  • Trish @infinebalance

    The flavours remind me of a creamy mushroom soup. So comforting. We had snow too for the first time…. and have to say our new puppy was beyond excited. 🙂Reply

    • Laura

      It’s the best seeing them so ecstatic in the white fluffy stuff! The purest joy imaginable 🙂

  • Alissa

    I want to live in that photo of lacinato kale! Make me tiny like “honey I shrunk the kids” style and let me live in the kale.Reply

  • genevieve @ gratitude & greens

    I am loving all the snow! We really haven’t gotten much snow this winter and I was so excited to walk through a winter wonderland yesterday. I’m excited to cozy up with a bowl of this! I am definitely a big pulse lover, no need for converting here 😉Reply

  • Jessica DeMarra

    When I opened this page, I just wanted to tuck right into that creamy and dreamy bowl of lentils + mushrooms. I was less than thrilled about the snow, still having to commute to work on public transit, but if it means coming home to making this dinner then I can’t complain. Such beautiful photos-as always. Do you know when your book is available to pre-order?Reply

    • Laura

      These lentils are kinda like a cozy blanket 🙂 I used to haaaaate the snow when I was taking public transit. All the delays felt way too out of my control haha. And I’m honestly not sure about the book pre-order. I know from other cookbooks that were published last spring, their pre-orders started around holiday time the year before. I’m going to estimate November/December of this year, but maybe don’t hold me to that? 😉
      xoxo LReply

  • Abby @ The Frosted Vegan

    I HATE going out into the winter but I secretly love cozying up inside too, especially if I’ve got some tortilla chips and a lot of salsa, I’m good to go 🙂Reply

    • Laura

      I just realized that we don’t have tortilla chips and now I feel like the worst planner ever :O
      xx LReply

  • Wonderful and whimsical

    This looks delicious, I just posted a recipe similar to it the other day.


  • Heather

    I am such a dork, but I am absolutely thrilled that you are being sponsored to create pulse recipes! What those little gems do for our bodies, soils, and farmers makes me happy. OH! And I have yet to read it but a book on my radar is “Lentil Underground” by Liz Carlisle — may be of interest to you as well! Cheers to you and and your cozy snow view from not-so-snowy Texas.Reply

    • Laura

      Making a note of that book! Thanks so much Heather 🙂

  • Sarah | Well and Full

    Two thumbs up for pulses!! They are a huge staple in my pantry too 🙂 But at first when I read this, I was like “pulses?!” Here in the states we call them legumes most often. But legumes or pulses, you certainly showcased them in a stunning way here! 🙂Reply

    • Laura

      Thanks Sarah! I think part of the campaign is to get people identifying these crops as pulses, so hopefully people can get on board. We mostly call them legumes up here in Canada too 😉
      xo LReply

  • Lily | Kale & Caramel

    Obsessed with beans and lentils as I am, this stewy bowl of goodness is seriously calling to me. All that creamy umami mushroom business laced with kale and lentils? HOLY YUM. Come to mama.Reply

    • Laura

      Umami party!! 😉 😉
      xo LReply

  • Linda | The Baker Who Kerns

    One of my new years goals this year is to get into lentils. I think I just don’t fine them appetizing but this makes me actually want to buy lentils! This looks so yummy!Reply

  • Keara McGraw

    Laura, this looks and sounds sooo soul-soothing. Cold, COLD winter has finally hit Chicago and I could definitely use a warm-up meal like this. Something about crunchy, crusty bread + warm stew is so strengthening. And booya, I already have lentils stowed away in the cupboard 🙂Reply

  • Moira

    Something about these pictures screams “Cozy Canadian Winters”. Maybe I’m used to these dark Vancouver days. The pictures are gorgeous (something I’m striving towards!). Stay warm in the blustery East!Reply

  • Agnes {Cashew Kitchen}

    Sounds like such a cosy meal! And probably oozing with those more-ish umami flavors <3 Will for sure try it ASAP!


  • Stacy

    Laura, this looks AMAZING! I’m so glad you are hunkering down and relishing your snow days. I have to say that I never quite acquired that level of enthusiasm (in my adult life, at least) for the long, lingering winter days of Michigan, but I do miss the snow day here and there – and, of course, the strong sense of cozy. Though we have no snow, it’s a bit cold and rainy here in the Bay, and I very much want to eat this soon. xoxoReply

  • Sarah S.

    This looks AMAZING! All my favourite things in one bowl. If you’re doing the “pulse pledge” (sounds like a Pilates challenge…) you should cook up a “big mess’ of black eyed peas, nothing like having them sauteed with green onions and some salt and pepper… 🙂Reply

  • Marta @ What should I eat for breakfast today

    There’s something comforting about lentils. I love it in my soup 🙂Reply

  • Emily

    I hopped right on over here after seeing this on IG! Seriously all of my favorite foods in one bowl. And gorgeous gorgeous photos. Printed out the recipe and is going on next week’s menu!Reply

  • Kristen

    Do you think cow’s milk or cream would work in this recipe, too?Reply

    • Laura

      Cow’s milk would work totally fine!

  • Melissa

    Laura, where do you get Nutpods in Ontario? Aching to try!Reply

    • Laura

      Hey Melissa!
      The company actually sent me a bunch to try. I know that it’s available on Amazon, but I don’t think they’re shipping to Canada yet. When I spoke to their representative, they mentioned trying to sell in the Canadian market soon. So, fingers crossed! I’d love to access it more easily for sure (since they sent it to me as a one time thing) 🙂

      • Melissa

        Fingers crossed for sure! In the meantime, I’ll just have endless fun with all of the delicious pulse recipes flooding my blogroll.

  • Leslie

    We’re still waiting for snow around here. Will definitely need to make a pot of this when we finally get some. Thanks for sharing!Reply

  • Lauren @ Lauren Caris Cooks

    This is just stunning! Mushrooms and lentils are some of my absolute favourite foods, this meal sounds like perfection to me. I really think I will make this some time next week for dinner! Pinning for later.

    Your photography and blog is just stunning. I have been a reader for a long time but don’t think I’ve really commented before! So Hi! 🙂Reply

  • Allyson

    My least favorite thing about snow is that I don’t have a job that allows me to hole up at home and watch it fall. Next time I have a snowy day that I don’t have to share with work I’m definitely making this.Reply

  • Jessie Snyder | Faring Well

    I’m one of those really weird people who craves raw veggies and juices in the winter – but even this dish has me craving something warm and soothing! Goodness you know how to make one cozy bowl Laura. You could probably do a whole cookbook just on them! I love this partnership too, as a vegan who strangely doesn’t eat many beans I’m excited to be inspired by what you create here – xoReply

    • CCasey

      Hi Jessie,
      Im curious what do you eat instead of beans to get enough protein? Ive been suffering from severe bloating from too many beans. So much so as ive been considering adding pastured eggs to my diet, though om not totally comfortable with the idea. Thanks!
      P.s.i love your blog as well!!!Reply

  • Karen

    I made this for dinner tonight. Mmmmmmm yummy! My belly feels so warm and happy. Thank you! This recipe will be on repeat for sure.Reply

  • Gena

    Lentils are essentially my comfort food, and this creamy bowl looks absolutely divine, Laura! <3Reply

  • Jodi

    Pulses, yay my beating heart! Love this campaign, Laura. Such quality staples for any diet and I’m totally on board with sharing some good cozy recipes with pulses as the star. This dish looks like a giant hug. xReply

  • Heather

    This was pretty good. I didn’t bother with the milk, as all I had was almond milk and I don’t like cooking with it. I did have regular milk in the freezer, but figured I’d give it a go without since my bf doesn’t always react well to dairy. I found it creamy enough by just running some of the mushroom and broth mix through the blender. I did add a little pat of butter at the end.

    It reminded me of risotto…although not as tasty ;P But a solid lentil dish!Reply

  • Brian @ A Thought For Food

    What a gorgeous, comforting bowl of food! This, a warm fire, some red wine. What more could one want? Stay warm and dry up there! We’re gearing up for some snow of our own (we only have a few inches on the ground here right now… but we’re expecting a storm this weekend).Reply

  • Carolyn

    I made this last night and it was so good with fresh local crusty bread and the cold wind whipping around outside! gotta love shroomies!!!Reply

    • Laura

      The cold wind makes it especially good 😉 Thanks so much, Carolyn!

  • Denise

    We ate this last night and it was delicious! Even my 12 year old mushroom hater had to grudgingly admit it was pretty darn good.Reply

    • Laura

      Denise, that’s great! Mushrooms are a tough one for kids (big and small–my partner hates them), so I’m glad yours found a little bit of enjoyment there 😉

  • SLJ

    This recipe is off the charts tasty! The depth of flavour is really wonderful. The only sub I made was to use a leek instead of a shallot (which I usually have on hand but didn’t). I want to eat another bowl of it, but I’ll control myself. It was so easy to put together as well. Thanks for the great recipe, it will be going into high rotation around here 🙂Reply

  • Katie

    We just made this for dinner and spread it on sourdough! Delish!Reply

  • ofoodie

    This was yummy. I omitted the non-dairy milk options, sautéed mushrooms in loads of butter and added a couple splashes of Brag’s apple cider vinegar at end. Really lovely. A friend called it ‘winter in a bowl.’ perfect blizzard cooking! Thank you for another amazing recipe!Reply

  • jen


  • Clare

    I tried this recipe last night for dinner and even though I used regular green lentils and not the fancy French kind, this recipe was absolutely delicious. I may ask that some recommended mushrooms be provided because I’m not sure which ones would add the best flavour and richness to the dish.
    Thanks for all of the amazing recipes. I love this blog.Reply

  • Kate

    What a cozy winter meal. I’ve been missing lentils in my life, I might need to add this to the grocery list this week!Reply

  • Gretchen

    Just made this dish tonight and it was amazing! My sixteen-year-old daughter and husband gobbled it up! It was the first time I’ve made something with kale and had no complaints ☺Reply

  • Dot

    I made this dish the very evening I saw it posted! I happened to have mushrooms and red lentils (not French) in the house, and it came out great. I’ve since ordered French lentils through Vitacost (my go to online source for natural foods), so I’m ready for the next dinner. My husband loved it!Reply

  • p

    Excellent recipe! Yummy dish as a side or mainReply

  • gina

    Your photos are stunning!Reply

  • Lianne

    This is amazing! My roommate just made it and it was absolutely delish!Reply

  • Jim K

    Excellent healthy recipe I made and adjusted it a bit. I added way more garlic and put in a lot more coconut milk and stock turned out yummy. Next time I’m going heavier on the onions they flavor everything more intense.Reply

  • Gaelle / My nomad cuisine

    This looks amazing! Lentils+mushrooms+kale, everything I love.
    And I’ve got all the ingredients at home… Definitely having this for my dinner tonight! Thanks Laura =)Reply

  • Amanda

    i made this tonight. It was amazing! Hubby approved. He loved it even though he does not like lentils. It was easy to double the recipe…and I just used cheap button mushrooms and regular onions. I love tasty and vegan, especially with this cold weather. Thanks! Looks forward to trying other recipes on your site.Reply

  • Anna

    Hi, I am wondering how this is to freeze? I’d love to double it and freeze half but I wanted to check with you first. Thanks!Reply

    • Laura

      Hi Anna,
      I’m not sure about freezing this because I haven’t done it myself. I know the lentils and greens would be fine, but I’ve never frozen any kind of stew mixture with mushrooms. I imagine it would be fine! Let me know what it’s like if you do try it.

  • Ru

    I have recently become vegetarian again… Words cannot describe how much i love this blog! Completely saves my life everyday.

    Today I tried this recipe, my tastebuds are still having a flavour party 🙂 comfort food so good and guilt free, what a win! #fullflavourbehaviour

    Thank you thank you thank you! <3Reply

    • Laura

      Thank you for this very generous comment, Ru! Making my day right now 🙂

  • Katie

    i made this subbed things like shallot for small white onion and alil bit of rice wine vinegar as i didn’t have white on hand and used almond milk turned out delish putting this in my keepers pileReply

  • Shanna

    This. Was. Epic.

    I did sub red onions for the shallots and garlic powder for the garlic because I didn’t have them on hand and I didn’t use any tahini again because I didn’t have any. Next time I make it, I will be sure to have these items on hand. It was still yummy regardless. This is a receipie that will be on constant rotation in my house!Reply

  • Kay

    Laura, I am not inclined to write comments on blogs, but I just had to tell you how stunning your photos are. They are so crisp and clear and beautifully styled . Your site is on the top of my list!Reply

  • Ana @ Ana’s Rocket Ship

    Wow this looks so creamy and comforting. Like a vegan macaroni cheese with lentils!Reply

  • Kate

    This was great – thx for a healthy and satisfying recipe!!Reply

  • Liz

    This is a truly divine recipe. I adjusted it to suit the ingredients that I had on had and the results where amazing. This will be my go to comfort food from now on!!Reply

  • lucy james

    Superb photos! love how buttery this soup looks! Absolutely eating this for my feast tonight. Thanks for sharing this wonderful recipe.Reply

  • Nayanna Holley

    THIS.WAS.AMAZING!! I was so tired of eating meat and your pictures just screamed, “eat me!!!!”. So I got the stuff. Man I wish I had doubled the recipe. It looks, smells, and tastes incredible! Thank you as always.Reply

  • virginia

    Oh my…this was SOOOO delicious and I felt so nourished afterwards we had it was walnut wholegrain sour dough bread and the nuts complemented the mushrooms perfectly. I had enough left over for lunch the next day and next time will make a much bigger batch! Thank you! So looking forward to trying more of your recipes!!Reply

  • Sharon

    This is amazing. I doubled the wine and added a pat of vegan butter at the end. Melts in your mouth.Reply

  • Hollie

    I was really surprised and disappointed at how bland this dish turned out to be. I even added an extra helping of salt, pepper and cheese (I’m not vegan, just vegetarian) to it. I feel like more wine or SOMETHING should have been added b/c there was just NO flavor at all.Reply

  • Dani

    Made this and absolutely loooved the flavour and the easyness of it all. Added more coconut milk and broth to add a little bit more consistency, but overall great recipe!! I did have a little bit of trouble with the lentils though, but will definitely explore other types or maybe a little bit more gourmet ones 🙂Reply

  • Smadar

    Another sensational recipe. I can’t wait to make this again in the fall. Thank you Laura!! xxReply


    Used green lentils since I had them on hand and added some carrots. Also, since I love coconut flavor, I enhanced it by using real coconut milk (from asian market) and coconut oil. Amazing flavor! This one is a keeper! thank you!Reply

  • Debbie

    I never comment but I made this tonight. And it absolutely tasted so good, I’m gonna love making this in winter… Thanks for sharing!Reply

  • pooja

    where do you use the vegetable stock ? it says to boil the lentils with water.Reply

    • Laura

      It’s added after the white wine and tamari in step 3.

  • Marcy

    Just made this recipe and LOVED it! I went the soupier route (doubled the broth and coconut milk) since I have celiac and have to leave the bread out. So so good and nourishing! Do yourselves a favor and serve with a bottle of Crystal hot sauce on the table. Thank you for the recipe!Reply

  • HL

    This unfortunately did not work out for me – I’m not sure what I did wrong? It tasted way better before I pureed it but now it’s extremely bland. It’s quite stewy which is nice. I think I’ll have it with crostinis and a dollop of sour cream and see if that works.Reply

    • Laura

      Hi HL,
      I would try adding stirring in more tamari or an extra fat pinch of salt as well.

  • Amanda

    Hi there, I was only able to find canned green lentils. How will this change the process?

    • Laura

      Hi Amanda,
      The recipe will be relatively the same. Just drain and rinse the canned lentils and add them to the stew with the pureed mushroom mixture, as described in the second last step.

  • Susan

    After a record hot summer, the weather is starting to cool down. I love the change of seasons and food with it. Looking for warming recipes and found this. It does not disappoint! Used lots of FRESH thyme and some gorgeous Ontario garlic. Half & Half as I had no coconut milk in the house – next time though – I’m sure it will add to the flavour. I added a little of hot pepper infused sherry at the end for an extra zing. My husband & I both enjoyed this with a homemade baguette. It will be in my recipe rotation for the coming seasons.
    Beautiful pictures too!Reply

  • Caitlin

    This is the first of your recipes I’ve actually made and not just pinned, and wow!!!!! I was already lowkey obssessed with your blog/instagram, but now I’m a real fan. This was delicious! I served it over brown rice and added bell pepper in with the kale.Reply

  • Lauren C

    I made this for a late Saturday lunch on a cold, rainy day and it was perfect!! So easy and so delicious! Not to mention healthy. My non-vegan boyfriend loved it. Like most stews, it was even better the next day.Reply

  • Smadar

    Laura, do you put the cooked lentils in before transferring half the mixture to the blender or after?Reply

  • Melissa

    Hello! I just finished this recipe! It’s delicious. I think it needed quite a bit of salt at the end. (I didn’t salt the lentils while they were cooking.)

    One question – I read the directions and it seemed like everything was added consecutively to the same pan. But then noticed you use both pot, and pan. I’m wondering if the blended portion should contain some of the lentils…or not? I’m a pretty experienced cook. The recipe is great. But wanted to clarify! Thank you !!Reply

    • Laura

      Hi Melissa,
      Thanks for this! I’ve examined and edited the recipe for clarity. Appreciate your comment and questions.

  • Tory O’Neill

    Just made my first batch of this stew, was so enticed by the use of lentils, and the pictures! And it turned out a dream. Oftentimes following blog recipes bring up some bumps in the first test out, but this was delicious and balanced. Thanks so much!Reply

  • AJ

    Made this last night and it is delicious! I used chard instead of kale – what I had from my CSA – and the flavor was great. Perfect cold weather stew!Reply

  • Molly Moroney

    Wow, this was so good!!! I used liquid aminos for the soy sauce/tamari and used a whole Tablespoon. Also had great results using flax milk. I didn’t add any salt to my recipe and even used unsalted vegetable broth and I thought it was perfect. I’m not a big fan of salt anyway. Also used spinach instead of the kale. This was so yummy and my non vegan husband loved it too. I served this with Minimalist Bakers corn bread. For some reason the slight sweetness of the cornbread paired perfectly with this dish! Thank you so much and will be making this often!

    In case anyone wants the cornbread recipe:

  • Jenna

    Hi, what are your thoughts on freezing this? Mushrooms don’t freeze very well…. thinking this needs to be our night before Thanksgiving dinner and would like a no-muss, no-fuss recipe. THanks from a former neighbor in northern NY. In connecticut now. 🙂Reply

    • Laura

      So sorry to be commenting back this late! I’ve never frozen this recipe before and, come to think of it, I haven’t frozen anything with mushrooms before either. After some googling, most sources seem to say that freezing mushrooms are fine as long as they’re cooked. Since everything else in this stew is freezer-friendly, I say it can’t hurt to try, honestly.

      Another idea: You can make the recipe as is, but in the purée step, ensure that you get all of the mushrooms so that you don’t have to worry about the texture of frozen and thawed mushroom slices. Hope at least some of this is helpful! 🙂


  • Emma

    Okay, I just have to say – I’ve been wanting to make this one for a while, and I finally did last night…WOW. Seriously incredible (and I was skeptical about mushrooms up until recently!)
    Also, extra points for your amazing styling & photography (as usual), since mine looked like serious brown mush despite being SO tasty 🙂
    I’m a fellow Southern Ontario gal and I love your blog – thank you thank you! Excited about the cookbook release!Reply

  • Claudia

    So glad to have found this site through Oh She Glows! Absolutely beautiful pictures and this recipe is a new fav!!Reply

  • Ev

    I have split lentils, will those work for this recipe?Reply

    • Laura

      They will! The split lentils will just cook faster and may not need as much liquid. If you don’t mind the stew being slightly thinner though, I wouldn’t adjust anything.

  • Lizzie

    Why would you pre cook and drain? Surely that takes vitamins out of the lentils, much better to reduce the amount of water, simmer for longer and add less stock and milk when the lentils are tenderReply

    • Laura

      You could certainly adjust the recipe if that’s your preference 🙂

  • April

    This tastes great! Thanks for sharing. I did have an issue, if I make this again, I’d rather not blend 1/3 of the soup up and add back in because it looks like a pot of mush now- I think adding cornstarch would thicken it up nicely and look much better.Reply

  • Christine

    I’ve made this recipe a couple times now and love it! Can you tell me how many days it is safe in the fridge and can it be frozen? Thanks!Reply

    • Laura

      Hi Christine,
      I think you could keep this in the fridge for up to 5 days, but I wouldn’t recommend adding the kale to the whole recipe if you’re doing this. Instead, I would add chopped kale to the stew as you heat it up in instalments, just to keep it from getting slimy and brown. In terms of freezing, I’m not totally sure since I’ve never done this myself. Mushrooms tend to freeze fine when they’re surrounded in sauce/stew, but otherwise they can take on a funny texture. If you try freezing it, I would ensure that the mushrooms are totally submerged in liquid first. Also, I would avoid adding the kale before freezing it–just like I mentioned above. Might be best to just add handfuls of chopped kale before the thawed stew hits the pot/microwave. Hope this is helpful.

  • Courtney

    This look absolutely delish!

    And that beautiful teal pot. the handles! Where does one find something like that?Reply

    • Laura

      It’s by Dansk Kobenstyle! Lots of retailers sell their stuff now 🙂

  • Sofie

    Delicious! I just made this today and I already know it will become a favourite. Thanks you for the recipe.Reply

  • Heather

    I made this today and it turned out amazing! Hearty, cozy and filling…everything I was hoping for on this rainy Ohio day!!! Thanks so much for sharing an incredible recipe. I’ll be adding this to my regular rotation.Reply

  • Katy

    I made this for dinner last night and both my husband and I loved it! He has been looking for some more vegetarian meals and this was so filling and delicious. I am even currently eating leftovers for lunch and it is just as good the second day!Reply

  • Anu

    What a delicious soup and a gorgeous Dutch oven. Where did you get that?? What kind is it?Reply

    • Laura

      Thank you! This pot is by Dansk Kobenstyle. It was a random find at Home Goods/HomeSense, but I think Crate & Barrel sells their stuff regularly.

  • Karen

    This looks so delish…just want to check that the final step is to bring the entire mixture to a “simmer” vs. “boil” and check seasonings?

    Many thanks!Reply

    • Laura

      Hi Karen,
      I do specify to bring to a boil, so definitely do bring the stew to a boil because the heat is needed to wilt the kale at the end.

      • Karen

        Thanks so much for your speedy reply, Laura. Now, I see your reasoning here. I’m super excited…

  • Sandy

    Would spinach work instead of
    Kale? 🙂
    Thank youReply

    • Laura

      Yes totally!

  • Vanessa Dupree

    Oh my goodness! This recipe is
    amazing. I just started eating vegetarian & need a blog like yours. I had to stop myself from choking down on the mushrooms after the tamari & wine were added.Reply

  • kate

    I’ve made this twice now and loved it both times but forgot to comment. Even my super picky 18 month old loved this. Thanks for an easy, hearty, healthy recipe!Reply

  • Sarina

    My boyfriend hates kale – but he somehow loved this dish!
    I fell in love with your recipes and I can’t wait for your book to arrive!Reply

  • devon

    Hi! Can this be made in the crockpot? Any adjustments if so?Reply

    • Laura

      Hi Devon,
      I’m not sure because I’ve never tried to make this in a crockpot myself. I just did a quick Google search, but did find some tips from Food52 for making recipes slow cooker-friendly:

      Hope this helps!

    • May

      I’m curious to know if you gave this a try? It looks like it should be a crockpot-friendly recipe, I really want to try it.Reply

  • Meghan

    I made this last night (doubling the recipe because I take leftovers for lunch and also because my boyfriend eats enough for four people) and it was WONDERFUL.

    We aren’t vegan, or vegetarian for that matter, and it was still one of the better soup/stews I’ve had in a long time. And so simple to make! Thank you for a great recipe, even if I’m a year late to it!

    (It helped me fall in love with lentils again. Mmm.)Reply

  • Devon

    Congratulations on the launch of your cookbook tomorrow – we follow your blog for recipes (and I love the photos). This one is on our grocery list this week!Reply

    • Laura

      Thank you so much, Devon!

  • Ariel

    This is the first recipe I have made from your blog. I had an abundance of mushrooms on hand so decided to give it a whirl. I used cremini, shitake and white mushrooms, green lentils, a combo of butter and olive oil, sage along with the thyme, and regular whole milk. Also subbed lemon juice for the white wine. It was so delicious, and took no time to prepare for a fantastic meal. Thank you for making such a nutritious meal so attainable for regular pantry items.Reply

  • Eta

    I made this today and it was fantastic! My husband even liked it and he doesn’t like kale. This recipe is a keeper!Reply

  • Lizzie || Wholehearted Life Coach

    This looks amazing!!! I can’t wait to get my hands on your new cookbook either – which i have just ordered. Thanks for inspiring my kitchen.Reply

  • Abby

    We’ve made this so many times. We actually add the milk after boiling the mixture and use lemon to add the brightness since we never have white wine in stock. So good!Reply

  • Sussi

    Hi Laura,
    It has been just over 4 weeks since I discovered your beautiful blog (why I have not found you sooner will eternally remain a tragic mystery). I have already made many of your recipes (including this one…just finished my second bowl). Delicious is an understatement I omitted the wine (by accident) and due to being in Perth (Australia) swapped shallots for straight onions, coconut cream – plus our Kale here is curly and dense so it needs longer cooking time. We are heading into Autumn here, and this dish was excellent. Thank you for such a terrific resource – your photos are exceptional. I can’t wait to get to book!! Thanks againReply

  • Lena

    Hi i just wanted to thank you for this recipe!
    I stumbled across your blog today and your beautiful images inspired me to make this dish. I did adjust it to my carnivorous taste by sautéing diced speck in a generous amount of butter along with the shallot. I also used cows milk and served with a dollop of sour cream. My 7 year old cleaned up her bowl in record time! Will be adding to our Winter rotation as it cools down here in AustraliaReply

  • Lita Watson

    How great your dish is! I’m a big fan of mushrooms and i can’t wait to try it out! If i have some leftovers, how long will it last in refrigerator?Reply

    • Laura

      About 3-4 days maximum.Reply

  • Ollie

    I made this tonight and it was just what I was looking for. I had some mushrooms and some kale to use up, so I googled them and this recipe came up. Amazing! I’ll definitely be saving it as all the other ingredients are things I always have/use.Reply

  • Kate

    Any thoughts on creating this in the slow cooker?Reply

  • Josh

    I’ve made this recipe now a half dozen times. It’s become a favorite veggie recipe of mine, so thank you! I’ve only ever used the “normal” brown lentils (I just have a ton of them, and happen to really like them). My favorite variation I’ve done is to make this using Black Trumpet mushrooms that I can sometimes find at the farmers market, their flavor is amazing!Reply

  • Ploy M

    Can I use regular dairy milk?Reply

    • Laura

      Yes of course! Will work just the same.

  • Lucy

    Can you include the Nutritional Value of this soup? Sodium is a concern of mine and hoping to make with as little sodium as possible. Thank you.Reply

  • Kelsey Fr

    Thank you for this recipe! This stew was so, so tasty and I was really impressed at the depth of flavor. I’ve been working on adding more plant-based meals to my diet, and comforting, hearty recipes like this make it so much easier. It’s only the second of your recipes that I’ve tried out, but definitely won’t be the last.Reply

  • Julie

    I made this tonight and it was so good, but it only made 3 servings and not four. I used a can of coconut milk since I can’t seem to find boxed anywhere! Definitely a redo.Reply

  • Reba

    Can you use brown lentils?Reply

  • Natalia Wrobel

    Your photography is GORGEOUS.Reply

  • Cyrilla

    I have just finished making this for the first time and simulataneously trying french lentils for the first time…Amazing!!! I think this is my favourite type of lentil. The taste of this dish is so comforting and earthy. I cannot wait to dig in. (PS I added a bit of ginger powder and chilli powder for a kick 🙂 )Reply

  • Ilene

    Came across your recipe from a Pinterest search. Not only was this a hit (minus the kale, daughter doesn’t like it), we’ve been making it several times a month to take to work/school for lunch. Daughter eats it cold for lunch. Thank you!Reply

  • Jessica

    Any suggestions for skipping the wine?Reply

    • Laura

      Hi Jessica,
      Just leave it out and add a teaspoon or so of lemon juice or apple cider vinegar at the end.


    Thank you for this wonderful recipe. I made it as written and it was delicious but I have a question for next time. I have some ‘better than bouillon’ mushroom base and was wondering if you have ever used it and whether you think it would be a good substitute for the veg stock in this recipe.Reply

    • Laura

      I have used that product and I think it would be great in this recipe!

  • Jeanette

    I made this and it was incredible. I used coconut milk as my plant-based milk. I blended about half of the soup, as instructed, abc it can’t out really creamy and thick. It looked nothing like the image where a lot if the ingredients were intact. Next time I make it (there will be a next time), I’ll blend less to see if I prefer it more soupy or more creamy. Either way, the flavor was spot on.Reply

  • Sara

    This was delicious! Such wonderful flavor. Made it as the vegan entree for Christmas and it was devoured. I can’t wait to make it again.Reply

  • Deb

    I made this, and riffed a little. (more coconut milk, more lentils, and I don’t think I had the right kind of lentils. ) Still amazing and I will be making it again.Reply

  • Allie Nicole

    Loved this! Swapped a few things for what I had in hand (red lentils, spinach instead of kale, homemade cashew milk) and my boyfriend (who “doesn’t like mushrooms” by the way) said it was delicious! Thanks for this!Reply

  • Mel

    This is one of the most delicious things I have ever made. Wow. It needed a little more acid so at the end I added a little red wine vinegar and it was lovely. I will be adding this to my regular dishes. Thank you so much for an amazing recipe!Reply

  • Cynthia (Insta @thefarflungfoodie)

    This has become one my winter go-to dishes! I sub cream (less than called for) and use roasted garlic. Thank you!Reply

  • April

    This was delicious, thank you!!Reply

  • Merrymepenelope

    This is a lovely,rich, thick soup. This has been the perfect meal after a few hours working in the garden. I added some wild rice blend to give it more body as I decided not to blend any of it. I’m considering adding thinly sliced carrots and celery next time because, why not! This will be a standard in our house due to its versatility and delicious flavors. Thank you so very much.Reply

  • Juanita

    Just made these tonight, earnestly wishing for fall weather. I thought I could pretend that it felt like fall if I could cozy up to a steaming bowl of lentils and shrooms, with some garlic toast to accompany. It worked! My outcome didn’t appear as creamy as yours but they tasted delicious. Just discovering your blog, and will work my way through many recipes. Thank you for sharing your efforts with us.Reply

  • Ellie

    This looks delicious! I was a little confused by the timeline of the kale, though. How long do you recommend cooking the kale?Reply

    • Laura

      Just until it’s wilted–about a minute. By the time the stew comes back to a boil, you should be good.

  • Tab

    I just made this on the weekend after coming home with some kale and mushrooms from the Farmers’ Market.

    I doubled everything and used regular dairy milk, but otherwise stuck to the recipe.

    Turned out really well! It’s nice and comforting and serves well as leftovers, though mine had more of a soup consistency (I think this lentil variety needed less water than normal).

    I think this would also taste great with sage or tarragon.

    Thanks for sharing!Reply

  • erin

    We make this all the time. It is delicious.Reply

  • Lori

    I found this on a dark and rainy January afternoon and made it immediately. I used beluga lentils that i cooked in my instant pot and I only had cremini mushrooms on hand. This is absolutely fantastic. It’s rich and filling. Very hearty. Like an old fashioned stew. I will make this again and it is good enough to serve at a dinner party. Simple ingredients that get along well together. I can’t wait to taste it after it has had a chance to sit overnight. Well done!!Reply

  • Kim H

    Wow! I just made this exactly as written and I’m so disappointed that I didn’t double the recipe. It tastes like the best gravy you’ve ever had, in stew form. So delicious. I might have to hide this from the rest of the family…

    Thanks, Laura!Reply

  • L Rodrigues

    What an incredible recipe!!! It’s my first time trying French lentils! ( the lock down certainly is making me more adventurous) I was drawn by the picture but it’s the taste that’s gonna keep me coming back ❤️ This recipe is a keeper for sure. Thank you for sharing this with the world.Reply

  • Ian Hobbs

    your hint on coconut milk. I am about to make this but using Grated Creamed Coconut. It seems a better option.Regards Ian. jw.orgReply

  • Jesseline Gough

    Just made this last night, and it was just the absolute perfect, warm, cozy autumn dish that I was craving. Thank you sincerely for all your nourishing recipes, and beautiful photos – your site (and book!) is always a joy to visit.Reply

  • Michelle Mims

    5 stars
    Fantastic recipe!Reply

  • eva arita

    4 stars
    I made this tonight.  Very delicious for a vegan mushroom soup.  Looked nothing like Laura’s photos, but I did blend most of it.  It seems to absorb as much salt, as you’re willing to add.Reply

  • Tracy L

    5 stars
    Delicious! I didn’t have any milk so I used a dollop of Greek yogurt for creaminess at the end. Reply

  • morgan

    5 stars
    wow, this soup was delicious, my partner and I are very impressed. we used a splash of white vinegar instead of white wine as we had none. other than that this is the first recipe where we haven’t had to add our own spices to make it taste better. 10/10 will make again!!Reply

  • Leanda

    5 stars
    I thoroughly enjoyed this recipe, thank you, Laura. I’ve no doubt I’ll be returning to it again when winter arrives, but I have to say I enjoyed it in the summertime… no bread required.Reply

  • Denise

    Hello! Can this be made in a crockpot/slow cooker? Thanks! Reply

  • Tricia

    5 stars
    I just made this and DAMN it’s delicious!! Will be in heavy rotation from now on! Reply

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