Lentil Mushroom Comfort (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 diced onion (large)
02 -
2 chopped carrots
03 -
3 minced garlic cloves
04 -
2 celery stalks, diced
05 -
4 cups of veggie stock
06 -
1 cup of rinsed brown or green lentils
07 -
8 ounces of sliced cremini mushrooms
08 -
1 can of diced tomatoes (14.5 oz)
→ Seasonings and Oil
09 -
1 bay leaf
10 -
2 tablespoons of olive oil
11 -
A teaspoon of smoked paprika
12 -
Fresh parsley for topping (optional)
13 -
Salt and pepper (season to your liking)
14 -
1 tablespoon of tomato paste
15 -
1 teaspoon of dried thyme
→ Optional Add-ins
16 -
Spinach or kale, chopped (1 cup)
17 -
1 potato, diced
18 -
A drizzle of red wine
# Instructions:
01 -
Heat the olive oil in a large pot over medium. Add the chopped carrots, celery, and onions. Stir now and then for around five minutes until everything starts softening.
02 -
Now, throw in the garlic and mushrooms. Keep stirring for another five minutes until the mushrooms release their juices and take on a golden brown.
03 -
Mix in the smoked paprika, thyme, and tomato paste. Let it all cook for a minute to boost the flavors.
04 -
Pour in the diced tomatoes, lentils, and veggie broth. Toss in that bay leaf! Bring it to a gentle boil, then turn things down to low and let it all simmer for 25-30 minutes.
05 -
Taste to check the seasoning. Add salt and pepper to perfect it. If you’ve got kale or spinach, stir it in now and let it cook for five more minutes. Don’t forget to take out the bay leaf before serving!
# Notes:
01 -
This hearty dish is packed with lentils and mushrooms for a filling, plant-based meal that’s great for weeknights.
02 -
Want it thicker? Let the stew bubble with the lid off for a while. Too thick? Add a splash more broth as it cooks.