Lentil Mushroom Stew (Print Version)
# Ingredients:
01 -
1 cup dried green or brown lentils, rinsed.
02 -
8 oz cremini mushrooms, sliced.
03 -
1 large onion, diced.
04 -
3 cloves garlic, minced.
05 -
2 carrots, chopped.
06 -
2 celery stalks, chopped.
07 -
1 can (14.5 oz) diced tomatoes.
08 -
4 cups vegetable broth.
09 -
2 tbsp olive oil.
10 -
1 tbsp tomato paste.
11 -
1 tsp dried thyme.
12 -
1 tsp smoked paprika.
13 -
1 bay leaf.
14 -
Salt and pepper to taste.
15 -
Fresh parsley for garnish (optional).
16 -
1 cup chopped kale or spinach (optional).
17 -
1 diced potato (optional).
18 -
Splash of red wine (optional).
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook for 5 minutes until soft.
02 -
Add garlic and mushrooms. Cook for 5 minutes until mushrooms release their water and brown.
03 -
Mix in tomato paste, thyme, and paprika. Cook for 1 minute to bring out flavors.
04 -
Add lentils, tomatoes, broth, and bay leaf. Bring to boil, then simmer for 25-30 minutes until lentils are tender.
05 -
Add salt and pepper to taste. If using kale or spinach, add now and cook 5 more minutes.
06 -
Remove bay leaf and garnish with parsley if desired.
# Notes:
01 -
Watch the liquid while cooking - add more broth if too thick or cook uncovered if too thin.
02 -
Make it heartier with potato or add depth with red wine.