Creamy French Lentils with Mushrooms & Kale

No need to blend. I like it as a soup

Incredible flavor! Decently easy to make but the lentils got overcooked and should be checked before 20 min. Mine were overdone by 15 min

I followed the recipe except I used 2% milk and didn’t puree enough of the stock. Next time I will puree more and replace some of the stock with more milk to give it extra creaminess (realize it is no longer vegan).

Delicious! Used spinach instead of kale, white wine vinegar instead of wine, proper cream, green lentils from a tin and served with rice. Didn't add any extra salt as the stock gave it all it needed. Sounds like a lot of subs but they all worked lovely.

Very salty and strange texture

used beef stock. I used almond milk, next time use cream

easy. it seemed to come together super fast. it's a French-inspired recipe, so the flavor is subtle. extra veggies of a similar texture to mushrooms, like eggplant, could help make it more robust. overall, it was good. would make it again.

I added chicken for more protein. Excellent with or without chicken!!!

Absolutely delicious! Super filling and satisfying. I couldn't find mixed mushrooms, so I used Baby Bellas and they worked quite well. I also used white wine vinegar in place of white wine.

This was good! Substituted 1 onion for shallots, no salt but beef bouillon for veg broth since I was out, used coconut aminos. Used white button & crimini mushrooms. Didn’t blend any soup & didn’t even add the cream, it didn’t need it. Added No Salt Creole seasoning, but could use red pepper flakes- needs spice. Used kale from my garden. Yummy & hearty! I would double this recipe next time, it didn’t make much.

We substituted the mushrooms with eggplant and the plant base milk with whipping cream. OMG! Not only was it extremely delicious, but my neighbors asked what I was cooking. Smells so good.