Vegan French Fondue Feast: Rich Lentil Mushroom Sauce Served with Crispy Garlic Herb Bread & Asparagus Bundles

Allergens

Soy (from vegetable broth, if store-bought) - Wheat (from French bread)

Ingredients

• 1 cup green lentils, cooked and drained
• 8 oz button mushrooms, sliced
• 2 cups vegetable broth
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• 1 loaf crusty French bread, sliced and halved lengthwise
• 1 bunch asparagus, trimmed
• Fresh parsley for garnish

Instructions

1. In a large saucepan, heat olive oil over medium heat. Add onions and garlic, sautéing until softened and fragrant.
2. Stir in mushrooms and thyme, cooking until mushrooms release their liquid and begin to brown.
3. Add cooked lentils and vegetable broth to the saucepan, bringing the mixture to a simmer. Allow it to cook gently for about 10 minutes or until slightly thickened. Season with salt and pepper to taste.
4. Meanwhile, preheat oven to 350°F (175°C). Place the halved bread on a baking sheet and bake for 10 12 minutes or until golden and crispy. Rub with garlic clove halves while still warm.
5. Blanch asparagus in boiling water for 2 3 minutes, then immediately transfer to ice water to stop the cooking process. Drain well.
6. To serve, spread a generous layer of lentil mushroom sauce onto individual plates or small fondue pots. Arrange crispy garlic herb bread and asparagus bundles around the sauce. Garnish with fresh parsley and enjoy!

Chef’s Insight

Don't be afraid to experiment with different herbs or spices to suit your personal taste preferences.

Notes

For a more authentic fondue experience, serve with a small fondue pot and long-handled forks.