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

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.

From r/1200isplenty

Ingredients list for a big serving for 2 people or as a meal prep for 2 or more days.

kierah @cook_12234774

From r/1200isplenty

Ingredients list for a big serving for 2 people or as a meal prep for 2 or more days.

From r/1200isplenty

Ingredients list for a big serving for 2 people or as a meal prep for 2 or more days.

Saved

Ingredients

* green or french lentils**. About 200 g raw weight, 800 cal
*veggie stock cube or similar**. I always log these at 30 cal
*yellow onions or shallots**. About the equivalent of 2 large onions. 200 g for 72 cal
*mushrooms**. A prepped batch that amounted to 500 g. 110 cal
*garlic**. 2 cloves/10 g for 16 cal
*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
*regular cream or cream substitute**. I used a soy alternative that was 483 cal for 250 ml (about 194 cal per 100 ml)
*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
*thyme**. If you feel fancy, get some fresh thyme sprigs, otherwise you can add it dried or leave it out
*lemon juice/zest**
*sea salt and pepper**

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Steps

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.