Step-by-Step Guide to Prepare Homemade Vegan creamy green lentils with kale and mushrooms 420 cal per serving

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, Simple Way to Make Ultimate Vegan creamy green lentils with kale and mushrooms 420 cal per serving. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vegan creamy green lentils with kale and mushrooms 420 cal per serving, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan creamy green lentils with kale and mushrooms 420 cal per serving delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Vegan creamy green lentils with kale and mushrooms 420 cal per serving using 11 ingredients and 6 steps. Here is how you cook that.

From r/1200isplenty Wonderful comforty meal with a good amount of protein from the lentils to keep you full. It’s more or less a copy paste of this recipe from [the first mess](http://thefirstmess.com/2016/01/13/creamy-french-lentils-with-mushrooms-and-kale-recipe/), without white wine and with a little more bulk. Since I’m doing OMAD at the moment, I’m adding a quite dense plant based cream substitute to up the calories (and taste tbh haha), so swapping that for a light alternative is an option to reduce calories. If you’re interested in my caloric breakdown and ingredients, see below. Ingredients list for a big serving for 2 people or as a meal prep for 2 or more days. Since I’m doing OMAD and my bf is a tall guy with a big appetite, this dish is quite big, so my take is that for a standard 3-meals-a-day 1200isplenty’er it will last for 4 servings. Then you can assume about 420 cal for the meal with a macro distribution of 15 g fat, 48 g carb and 23 g protein.

Ingredients and spices that need to be Prepare to make Vegan creamy green lentils with kale and mushrooms 420 cal per serving:

1. * green or french lentils**. About 200 g raw weight, 800 cal
2. *veggie stock cube or similar**. I always log these at 30 cal
3. *yellow onions or shallots**. About the equivalent of 2 large onions. 200 g for 72 cal
4. *mushrooms**. A prepped batch that amounted to 500 g. 110 cal
5. *garlic**. 2 cloves/10 g for 16 cal
6. *kale**. I used some frozen pre-minced kale, good for when I’m in a hurry - adding fresh kale would add more texture to the dish. 200 g for 60 cal
7. *regular cream or cream substitute**. I used a soy alternative that was 483 cal for 250 ml (about 194 cal per 100 ml)
8. *a little oil for cooking**. I try to always use less than 10 g of oil, but if you go with 10 g then that’s 90 cal
9. *thyme**. If you feel fancy, get some fresh thyme sprigs, otherwise you can add it dried or leave it out
10. *lemon juice/zest**
11. *sea salt and pepper**

Steps to make to make Vegan creamy green lentils with kale and mushrooms 420 cal per serving

1. Rinse and cook lentils with some salt as adviced on the packaging. (Usually 30-45 minutes)
2. While the lentils cook, thinly slice onions, mushrooms and garlic (and your kale if you decide to use it fresh)
3. Cook mushrooms in a little oil on high heat in a large skillet. Cook them in batches to allow them to fry.
4. Remove the mushrooms from the skillet, then fry onions. When the onions go clear add garlic, kale, salt and the fried mushrooms, then add veggie broth (enough to just slightly cover the veggies) and let it cook/reduce on medium heat for a few minutes.
5. *optional** blend some of the veggies and broth to a sauce.
6. Turn down the heat, then add the lentils, thyme and cream substitute. Taste with lemon juice/zest, salt and pepper.

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