Description
A cozy, hearty, and filling stew made with lentils and mushrooms, perfect for cold nights.
Ingredients
For the stew base
- 1 cup Green or brown lentils (Rinse and pick out any stones.)
- 8 oz Cremini or baby bella mushrooms (Slice thick for flavor.)
- 1 medium Onion (Diced small.)
- 3 cloves Garlic (Minced.)
- 2 medium Carrots (Diced.)
- 2 stalks Celery (Diced.)
- 1 can Diced tomatoes (Adds tang and sweetness.)
- 2 tbsp Tomato paste (Cook briefly with the veggies.)
- 4 cups Vegetable broth (Use a good quality broth.)
- 1 tsp Dried thyme (Classic stew flavor.)
- 1 leaf Bay leaf (Remember to remove before serving.)
- 1 tsp Smoked paprika (For depth of flavor.)
- to taste Salt and pepper (Season to taste.)
Optional ingredients
- 1 cup Kale or spinach (Stir in at the end.)
- 1 tbsp Lemon juice (For brightness.)
- 1/3 cup Red wine (Optional, adds deep flavor.)
Instructions
Preparation
- Heat a little olive oil in a large pot, then add diced onion, carrots, and celery with a pinch of salt. Sauté for 6 to 8 minutes, stirring occasionally.
- Add minced garlic and cook for about 30 seconds until fragrant.
Cooking the Stew
- Add sliced mushrooms and cook for 8 to 10 minutes until they start to brown.
- Stir in tomato paste and cook for 1 minute.
- Add diced tomatoes, rinsed lentils, broth, thyme, bay leaf, smoked paprika, salt, and pepper. Bring to a gentle boil.
- Lower the heat and simmer with the lid slightly cracked for 25 to 35 minutes, until lentils are tender.
Finishing Touches
- When lentils are tender, stir in kale or spinach and let it wilt. Adjust seasoning with salt, pepper, and smoked paprika to taste.
- For added brightness, finish with a squeeze of lemon juice before serving.
Notes
This stew is perfect for meal prep and freezes well. It tastes even better the next day! Add more broth when reheating if it gets too thick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: dinner, Main Course
- Cuisine: Comfort Food, Vegan