Creamy French Lentils w Mushrooms & Kale

Ingredients

• ¾ cup French green lentils, rinsed
• 1 tablespoon olive oil
• 1 medium shallot, fine dice (roughly 1/3 cup diced shallot)
• 1 lb (454 grams) mixed mushrooms, stemmed + sliced sea salt and ground black pepper, to taste
• 2 cloves of garlic, minced
• 2 teaspoons fresh thyme leaves, minced
• 2 tablespoons white wine
• 2 teaspoons gluten-free tamari soy sauce
• 1 ½ cups vegetable stock
• 1/3 cup unsweetened plant-based milk—I find carton coconut-based milk is preferable here
• 3-4 kale stalks, stems removed + leaves sliced (1 ½ packed cups of sliced kale)
• fresh bread or toasts, for serving