Ready in: 1 hour 10 minutes
2 cloves garlic
250g white button mushrooms
2 tsp butter
2 tsp thyme leaves
¼ cup white wine
½ cup Puy lentils
4 cups chicken or vegetable stock
150g cavolo nero
150g sour cream
Juice of ¼-½ lemon
Thinly slice shallots, garlic and mushrooms. Heat a drizzle of oil in a large pot (with a lid) on medium heat. Add butter, shallots, garlic, thyme and a pinch of salt and cook for 2-3 minutes, until starting to soften. Remove from pot and set aside.
Return pot to medium-high heat with a drizzle of oil (if needed) and cook mushrooms, for about 4 minutes until browned.
Return shallots, garlic and thyme to pot. Add wine and cook about 1 minute, stirring, until evaporated. Add lentils and stock and bring to the boil. Reduce heat to low, cover and cook for 30-35 minutes, until lentils are tender.
Remove stems from cavolo nero and discard and thinly slice leaves. When lentils are cooked, add cavolo nero to pot and cook 1-2 minutes, stirring, until cavolo nero is wilted. Add lemon juice Season to taste.
To serve, spoon mushroom and lentil broth into bowls. Drizzle with sour cream and stir through just before eating.