Kale, lentil and mushroom bowl

Ingredients

1/2 cup dry green lentils

3 cups stock

3 tablespoons butter

1 small shallot, diced

8 ounces assorted mushrooms, sliced

1 teaspoon kosher salt

3 garlic cloves, minced

1/4 cup dry white wine

100ml double cream cream

1 tablespoon extra-virgin olive oil

2 to 4 eggs

1/2 bunch kale, stems removed and chopped into quart-size pieces

Parmesan, for finishing

Directions

I didn't change anything from the original, so head over to http://www.cannellevanille.com/gluten-free/lentils-mushrooms-kale-eggs-ashley-rodriguezs-date-night/ for the how to.

I used 150ml cream and found that too rich. I'd definitely use less next time so have amended the quantities to reflect my preference.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)