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Creamy French Lentils With Mushrooms & Kale Creamy French Lentils

Ingredients

• ¾ cup French green lentils, rinsed
• 1 tablespoon olive oil
• 1 medium shallot, fine dice (roughly 1/3 cup diced shallot)
• 1 lb (454 grams) mixed mushrooms, stemmed + sliced
• sea salt and ground black pepper, to taste
• 1-2 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
• 1/3 cup unsweetened plant-based milk—I find carton coconut-based milk is preferable here (this one + this one are my go-tos)
• 3-4 kale stalks, stems removed + leaves sliced (1 ½ packed cups of sliced kale)
• fresh bread or toasts, for serving

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