Mushroom Lentil Stew
A thick, savory lentil stew packed with mushrooms, tomatoes, and tender vegetables. It cooks down into a rich, spoon-coating bowlful that feels hearty enough for dinner all on its own.
By Eatpace
https://eatpace.com/recipes/mushroom-lentil-stew
Ingredients
- Olive oil(2 tbsp)
- Onion(1)
- Carrot(2)
- Celery(2)
- Garlic(4 cloves)
- Mushroom(400 g)
- Tomato paste(2 tbsp)
- Smoked paprika(2 tsp)
- Thyme(1 tsp)
- Lentils(250 g)
- Canned tomatoes(1)
- Vegetable Stock(750 ml)
- Potato(2)
- Bay leaf(1)
- Salt(1 tsp)
- Black pepper(½ tsp)
- Fresh parsley(15 g)optional
- Bread(4 slices)optional
Method
- 1
Dice {Onion}, {Carrot}, {Celery}, and {Potato}. Slice {Mushroom} and finely chop {Garlic}.
~12 min
- 2
Heat {Olive oil} in a large pot over medium heat. Add {Onion}, {Carrot}, and {Celery} with {Salt} and cook for 5 minutes until softened. Stir in {Garlic}, {Mushroom}, {Tomato paste}, {Smoked paprika}, and {Thyme} and cook for 5 minutes, stirring, until the mushrooms shrink and the tomato paste darkens slightly.
~10 min
- 3
Add {Lentils}, {Canned tomatoes}, {Vegetable Stock}, {Potato}, {Bay leaf}, and {Black pepper}. Bring to a boil, then lower the heat and simmer for 20 minutes, stirring once or twice, until the lentils are tender and the stew is thick.
~20 min
- 4
Remove the {Bay leaf}. Taste and adjust seasoning if needed. If using, stir through most of the {Fresh parsley}.
- 5
Ladle into bowls and top with the remaining {Fresh parsley}. Serve with {Bread} on the side for dipping, if using.
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Per serving
Percent daily values based on a 2,000 calorie diet.
