Recipe: Perfect Vegan creamy green lentils with kale and mushrooms 420 cal per serving

Vegan creamy green lentils with kale and mushrooms 420 cal per serving. It's more or less a copy paste of this recipe from [the first. These Lentils with Creamy Mushroom Gravy are an easy, hearty, and comforting vegan weeknight dinner, perfect for cold winter nights. See great recipes for Green Lentils With Rice 😊(akha masoor pulav) #mommasrecipe too!

I made it with brown lentils and it was great, but green lentils hold their shape well in soups, and I like a bit of a bite. Puy lentils are perfect for this recipe if you like the lentils to really keep their shape. Add the tomato puree and tomato paste to the pot and stir. You can have Vegan creamy green lentils with kale and mushrooms 420 cal per serving using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan creamy green lentils with kale and mushrooms 420 cal per serving

1. You need of * green or french lentils**. About 200 g raw weight, 800 cal.
2. It's of *veggie stock cube or similar**. I always log these at 30 cal.
3. You need of *yellow onions or shallots**. About the equivalent of 2 large onions. 200 g for 72 cal.
4. It's of *mushrooms**. A prepped batch that amounted to 500 g. 110 cal.
5. Prepare of *garlic**. 2 cloves/10 g for 16 cal.
6. You need of *kale**. I used some frozen pre-minced kale, good for when I’m in a hurry - adding fresh kale would add more texture to the dish. 200 g for 60 cal.
7. You need of *regular cream or cream substitute**. I used a soy alternative that was 483 cal for 250 ml (about 194 cal per 100 ml).
8. It's of *a little oil for cooking**. I try to always use less than 10 g of oil, but if you go with 10 g then that’s 90 cal.
9. You need of *thyme**. If you feel fancy, get some fresh thyme sprigs, otherwise you can add it dried or leave it out.
10. Prepare of *lemon juice/zest**.
11. Prepare of *sea salt and pepper**.

Place in an oven proof dish and coat in oil, salt and pepper. Add mushrooms and cook, stirring just a few times, until nicely browned and reduced in volume by half. Stir the greens in, then add the coconut milk and lime juice. Taste, and add more salt, if desired.

Vegan creamy green lentils with kale and mushrooms 420 cal per serving step by step

1. Rinse and cook lentils with some salt as adviced on the packaging. (Usually 30-45 minutes).
2. While the lentils cook, thinly slice onions, mushrooms and garlic (and your kale if you decide to use it fresh).
3. Cook mushrooms in a little oil on high heat in a large skillet. Cook them in batches to allow them to fry..
4. Remove the mushrooms from the skillet, then fry onions. When the onions go clear add garlic, kale, salt and the fried mushrooms, then add veggie broth (enough to just slightly cover the veggies) and let it cook/reduce on medium heat for a few minutes..
5. *optional** blend some of the veggies and broth to a sauce..
6. Turn down the heat, then add the lentils, thyme and cream substitute. Taste with lemon juice/zest, salt and pepper..

Divide the lentils among serving bowls and top each with an egg, if using. The Best Low Calorie Vegan Recipes **This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. There is a lot of talk about how if you go vegan or whole foods plant based the weight will just fall off. See more ideas about Soup recipes, Soup and Food recipes. This Vegan Buddha Bowl with Lentils and a Miso Tahini Dressing is a great versatile dish and an easy way to use up any leftover produce in your fridge.

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