Lentil Mushroom Stew
Serves 8, Total prep and cooking time 40 minutes
This warming mushroom stew is the perfect group meal. It is delicious served over creamy mash, boiled rice or with bread dunkers (toasted ciabatta is divine). It is the perfect combination of hearty and healthy. Leftovers will store for up to 5 days.
Image Source: https://www.veganricha.com/lentil-mushroom-stew-with-mashed-sweet-potatoes-instant-pot/
(This image is an example of how the finished product could look, the linked recipe is different.)
Ingredients:
2 tbsp olive oil
4 chopped shallots (or half a brown onion)
Clove of garlic
1 packet chestnut mushrooms
2 carrots
a big pinch of salt
a big pinch of pepper
3 tbsp fresh thyme
1 tbsp fresh parsley
1 tbsp fresh rosemary
1 can dry green lentils
1L vegetable stock
2 tbsp tomato paste
Method:
1. Head a saucepan on medium heat. Add the oil, garlic and shallots to the pan and sauté for 5 minutes, stirring occasionally.
2. Add the mushrooms, carrots and a big pinch of salt and pepper. Sauté for a further 5 minutes, ensuring the veggies do not stick to the pan.
3. Add the thyme, parsley, rosemary, lentils and 500ml stock. Bring to a low boil. Leave to simmer for about 20 minutes, adding the remaining broth as you go.
4. Once the lentils are tender, taste the sauce and add more salt/pepper if needed. Add the tomato paste now too.
5. Serve over mash, rice or with bread. Garnish with fresh parsley and a bit of thyme.