Creamy Lentil Mushroom Stew

Preheat oven to 400°F. Rinse and sort the lentils and transfer to a small saucepan. Place the saucepan over medium-high heat and add enough water to cover the lentils by about 1 inch. Bring to a boil, then lower the heat and simmer until lentils are tender, about 20 to 25 minutes. Drain the lentils in a colander.

With a damp paper towel wipe the mushrooms and thinly slice, no need to destem. Place on a baking sheet and toss with 1 tbsp oil, salt, and pepper. Roast until the mushrooms begin to brown, about 15 to 18 minutes. Keep your oven on to later toast the bread.

Rinse, destem, and chop the kale. Peel and mince the shallot. Mince the garlic. Pick the thyme leaves and discard stems. Place a large skillet over medium-high heat and add 1 tbsp oil. Add the shallot and garlic and cook until fragrant and softened, 2 to 3 minutes. Add the kale and the picked thyme and cook until kale is bright green, about 1 minute.

If using, pour the wine to the same skillet and allow the alcohol to cook off for a few seconds. Add the vegetable broth powder and 1¾ cups of water and reduce heat to medium. Add half of the mushrooms to the mixture and put the remaining half of the mushrooms into a blender.

To the blender with the mushrooms, add the coconut milk and blend until smooth. Add the mushroom cream, tamari, and cooked lentils to the skillet with the kale mixture. Stir to combine, keep warm on low, and season with a good amount of salt and pepper.

Slice the demi baguette in half lengthwise and place in the oven to warm for 3 to 5 minutes. Divide the stew into large bowls and serve with the toasty baguette. Enjoy!