Creamy Mushroom, Lentil, Kale Soup

SERVINGS: 4-5

INGREDIENTS:

  • 1 cup lentils - cooked

  • 1 tablespoon extra virgin olive oil

  • 1 medium shallot - diced 

  • 1 lb mushrooms - sliced

  • salt and black pepper, to taste

  • 3 cloves of garlic - minced

  • 2 teaspoons thyme 

  • 2 tablespoons white wine vinegar

  • 2 teaspoons coconut aminos / OR / gluten-free tamari soy sauce / OR soy sauce

  • 2 1/2 cups vegetable broth (or any broth)

  • 1/3 cup unsweetened full-fat coconut milk (or any milk)

  • 4-6 kale stalks - stems removed + sliced 

Note: Any type of lentils, mushrooms, broth, and milk will work just fine :) 

HOW TO:

  1. Cook your lentils (I use a rice cooker). Basically, bring 2 cups of water to a boil and add one cup of lentils. Simmer until water is gone and lentils are soft. *This will give you more lentils than needed for this recipe so you can use them in another meal later in the week ;) or just season them and eat as a snack. 

  2. Heat the olive oil on medium heat and add the shallots. 

  3. Cook the shallots until soft and translucent, about 4 minutes. 

  4. Add the sliced mushrooms to the pot, season with salt and pepper and sauté to your desired done-ness. I cook mine for 4-5 minutes while stirring them throughout. I also cover mine with a lid to help steam them. 

  5. Add the garlic and thyme to the pot and stir. 

  6. After about a minute, add the white wine vinegar and coconut aminos to the pot. Continue stirring occasionally. 

  7. Add the cooked lentils, vegetable broth and coconut milk.

  8. Stir and bring the mixture to a boil.

  9. Ladle half of the mixture into a blender and blend on high until completely smooth. 

  10. Scrape the creamy blended mixture back into the pot. 

  11. Add the sliced kale and stir. 

  12. Bring the mixture to a boil and check it for seasoning. 

  13. The texture should be like a thick and creamy stew and the kale should be slightly wilted.

  14. Ladle into bowls and eat up :) This meal is pretty filling and so comforting. 

Chandler and I decided it would probably be even better with sausage in it too ;) 

If you make this amazing soup be sure to tag me and share using #EatingwithH and @Haileyheishman

P.s. Turns out I didn’t take a picture of the final product but I will the next time I make this :)

dinnerHailey Heishmanrecipe, recipes, vegetarianComment