• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• Lentils
• 1 cup (~200g) black beluga lentils (can substitute French green lentils)
• 1 3/4 cups (420mL) low-sodium vegetable broth or water (2 cups (or 480mL) if cooking lentils on stovetop)
• 6 sprigs of fresh thyme
• 1 spring of fresh rosemary
• 1 bay leaf
• 1/2 teaspoon kosher salt (1/4 teaspoon if cooking lentils on stovetop)
• 8 whole black peppercorns
• Mushroom Stew
• 2 tablespoons olive oil (you can use less if you’re using a nonstick pan)
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 16 ounces (~450g) cremini mushrooms, sliced
• 4 ounces (~110g) shiitake mushrooms (caps only), sliced
• Kosher salt and black pepper to taste
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup (60mL) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 ½ tablespoons white or yellow miso paste
• 3 tablespoons good-quality tahini
• 1 ½ tablespoons reduced-sodium tamari (gluten-free soy sauce)
• 2 cups (480mL) low-sodium vegetable broth
• 1/2 cup (120mL) “lite” coconut milk or unsweetened oat milk, cashew milk, or soy milk
• 1 head of Tuscan (lacinato) kale, tough midribs removed and leaves sliced
• 1-2 teaspoons good-quality balsamic vinegar

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