¾ cup French green lentils, rinsed
1 tablespoon olive oil
1 medium shallot, fine dice (roughly 1/3 cup diced shallot)
1 lb (454 grams) mixed mushrooms, stemmed + sliced
sea salt and ground black pepper, to taste
1-2 cloves of garlic, minced
2 teaspoons fresh thyme leaves, minced
2 tablespoons lemon juice
½ teaspoon soy sauce
1 ½ cups vegetable stock
1/3 cup unsweetened almond milk
3 cups spinach
fresh bread or toasts, for serving
Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re tender. Drain and set aside.
In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pan and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pan another full minute.
Stir the mushrooms until they are golden brown. Season the mushrooms with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the lemon juice and soy sauce to the pan. Stir the mushrooms. Add the vegetable stock and almond milk to the pot. Stir and bring the mixture to a boil.
Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot, along with the cooked lentils. Add the spinach and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.
Serve hot with toasts or other accompaniments of your choosing.