Brown Lentil Mushroom Risotto with Thyme

Steps

1. Put the lentils and the water in a small saucepan, bring to a boil, then simmer 20 to 25 minutes until tender but holding their shape; drain and set aside.
2. While the lentils cook, warm the vegetable broth in a separate pot over low heat and keep it hot.
3. Heat half the olive oil in a Dutch oven over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 3 minutes, then stir and cook 5 minutes more until browned. Season with half the salt and transfer the mushrooms to a bowl.
4. Lower the heat to medium and add the remaining half of the olive oil and the onion; cook 4 minutes until soft. Stir in the garlic and the thyme for 30 seconds.
5. Add the rice and stir 2 minutes until the edges look translucent.
6. Ladle in about one quarter of the warm broth and stir until mostly absorbed. Keep adding the broth one ladle at a time, stirring often, for 18 to 20 minutes until the rice is creamy and just tender.
7. Stir in the kale with the last ladle of broth and cook 2 minutes until wilted.
8. Fold in the cooked lentils and the browned mushrooms and heat through, 2 minutes.
9. Off the heat, stir in the butter, the parmesan, the lemon juice, the remaining half of the salt and the black pepper. Rest 2 minutes.
10. Spoon into bowls and scatter the parsley over the top.