Description
A deeply satisfying plant-based stew with tender lentils, meaty mushrooms, and vegetables in a rich, savory broth. Perfect for cold weather comfort food.
Ingredients
Scale
- 1½ cups green or brown lentils, rinsed
- 1 pound mixed mushrooms (cremini, shiitake, and button), sliced
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- ¼ cup dry red wine (optional)
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried rosemary
- 2 medium potatoes, peeled and cubed
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon balsamic vinegar
Instructions
- 1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown mushrooms in single layer for 5-6 minutes, then stir and cook 3-4 minutes more. Season and set aside.
- 2. Add remaining oil to pot. Sauté onion, carrots, and celery for 6-8 minutes until softened.
- 3. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1-2 minutes until darkened.
- 4. Add wine if using, scraping up browned bits. Simmer 2-3 minutes.
- 5. Add lentils, broth, bay leaves, thyme, paprika, and rosemary. Bring to boil, reduce heat and simmer partially covered 20 minutes.
- 6. Add potatoes and simmer 15-20 minutes until lentils and potatoes are tender.
- 7. Return mushrooms to pot with juices. Add greens and cook 2-3 minutes until wilted.
- 8. Remove bay leaves. Season with salt, pepper, balsamic vinegar, and parsley before serving.
Notes
Store leftovers up to 5 days refrigerated or 3 months frozen. Stew thickens when stored – add broth when reheating. Flavor improves after a day.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 640mg
- Fat: 5g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 16g