Creamy French Lentil Kale Mushroom Soup
Ingredients
- coconut oil
- 1 diced yellow onion
- 12 oz sliced portobello mushrooms
- 8 oz sliced oyster mushrooms
- 12 oz sliced cremini mushrooms
- salt and pepper
- 5 minced garlic cloves
- 2 TBSP fresh thyme
- 1 tsp sage
- 1/2 tsp umami dust
- 1/2 cup dry white wine
- 2 TBSP coconut aminos
- 6 cups vegetable broth
- 1 can full fat coconut milk
- 2 cups cooked green lentils
- 2 bunches lacinto kale, thinly chopped
- juice and zest of 1 lemon
- toasted pine nuts (for garnish)
- fresh thyme (for garnish)
- toasted slice of gluten-free bread (optional)
- shaved Parmesan or manchego (optional, if not vegan)
- soft egg (optional, if not vegan)
Preparation
In a Dutch oven, sauté a diced yellow onion, 12 oz sliced portobello, 8 oz sliced oyster, and 12 oz sliced cremini mushrooms in coconut oil. Add salt and pepper and let mushrooms release their juices.
Add 5 minced garlic cloves, 2 TBSP fresh thyme, 1 tsp sage, 1/2 tsp umami dust, 1/2 cup dry white wine, and 2 TBSP coconut aminos. Cook for 2-3 minutes.
Add 6 cups vegetable broth and 1 can full fat coconut milk. Bring to a boil.
Reduce to simmer and add 2 cups cooked green lentils. Remove 4-6 ladles of the mushroom lentil mixture and purée using an immersion blender. Return to the Dutch oven.
Add 2 bunches of thinly chopped lacinto kale, juice and zest of 1 lemon, and salt and pepper to taste. Cook until kale is slightly wilted.
Serve garnished with toasted pine nuts, fresh thyme, and a toasted slice of gluten-free bread.
If not making vegan, also top with shaved Parmesan or manchego and a soft egg.
