French Lentil Stew with Spinach and Mushrooms
Hearty and filling French Lentil Stew recipe that is perfect for fall and winter nights. This nutritious and healthy recipe is perfect for Meatless Mondays.
Servings 4
Ingredients
- 1 tbsp olive oil
- 1 shallot, diced
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/4 cup white wine
- 2 cups vegetable broth
- 1/3 cup milk
- 1 cup lentils (pre-cooked) (see note on lentils below)
- 2 cups spinach
- salt and pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat
- Once warm, add the diced shallot and cook ~4 minutes, until soft, stirring often to prevent burning
- Add mushrooms and cook for 3 minutes. Add pinch of salt, stir and cook an additional 2 minutes
- Add minced garlic and thyme, stir to combine and cook for 30 seconds (just until garlic is fragrant)
- Add white wine and cook while stiring for 1 minute
- Pour in vegetable stock, milk, and precooked lentils. Bring mixture to boil (about 6 minutes)
- Use a handheld immersion blender to slightly blend about half of the soup mixture (you want it to remain semi chunk for texture, don't puree until all smooth). Or you can transfer half the soup to a blender, puree and then return to pot with remaining soup. Taste and season with salt and pepper as needed.
- Add spinach and cook additional 2-3 minutes, just until spinach is wilted.
- Garnish with crusty french bread or dollop of greek yogurt if desired and enjoy.
Notes
Note on lentils -
We used pre-cooked lentils in this recipe. If you are using dried lentils, you'll have to cook them first (according to package instructions) before adding to this soup.
We recommend French green lentils because they hold up better than other varieties.