Braised Lentils WITH Mushrooms AND Kale recipes

Ingredients

• 1⁄2 cup / 80 g dry French green lentils
• 3 cups / 710 ml low-sodium chicken or vegetable stock
• 3 tablespoons unsalted butter
• 1 small shallot, diced (1⁄4 cup / 40 g)
• 8 ounces / 230 g assorted mushrooms (such as cremini, porcini, and button), cleaned and diced
• 1 teaspoon kosher salt, divided
• 3 garlic cloves, minced
• 1⁄4 cup / 60 ml dry white wine
• 3⁄4 cup / 180 ml heavy whipping cream
• 1 tablespoon extra-virgin olive oil
• 2 eggs
• 1⁄2 bunch kale, stems removed and chopped into quarter-size pieces
• parmesan cheese

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