PB and J Overnight Oatmeal
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Braised Lentils WITH Mushrooms AND Kale recipes
Details
- Servings: 2
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
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
Instructions
Braised Lentils WITH Mushrooms AND Kale recipes serves 2 original recipe by Not Without Salt.
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