Lentil Mushroom Stew (Print Version)
# Ingredients:
→ Legumes
01 -
Rinse 1 cup green or brown lentils (dry)
→ Vegetables
02 -
Dice a large onion
03 -
Chop 2 carrots
04 -
Slice 8 oz cremini mushrooms
05 -
Mince 3 garlic cloves
06 -
Chop 2 celery sticks
07 -
Open up a 400g can of diced tomatoes
→ Liquids
08 -
Measure 2 tablespoons olive oil
09 -
Get 1 liter of vegetable stock ready
→ Seasonings
10 -
Use 1 teaspoon of thyme (dried)
11 -
1 tablespoon tomato concentrate
12 -
Add a sprinkle of smoked paprika (1 teaspoon)
13 -
Add a bay leaf
14 -
Salt and pepper to your taste
15 -
Optional: Some fresh parsley on top
→ Optional Add-ins
16 -
Chop a cup of kale or spinach
17 -
Dice up 1 potato
18 -
Pour in a splash of red wine
# Instructions:
01 -
Warm up olive oil in a big pot on medium. Toss in the onion, celery, and carrots. Cook for about 5 minutes till they soften a bit.
02 -
Drop in the mushrooms and garlic. Stir it for 5 minutes until the mushrooms brown and lose their water.
03 -
Add in your thyme, tomato paste, and paprika. Let it cook for just a minute to release the aromas.
04 -
Pour in lentils, tomatoes, the broth, and the bay leaf. Bring it to a bubbling boil, then drop the heat to low. Simmer for 25-30 minutes until the lentils become soft.
05 -
Sprinkle with salt and pepper to your liking. If you'd like, stir in the kale or spinach for 5 minutes before finishing.
06 -
Don't forget to pull out the bay leaf before you serve. Top with parsley if you're into it.
# Notes:
01 -
To keep the texture just right, check on the liquid while it simmers. If it's too thick, add more broth. Too watery? Keep simmering uncovered for a bit.