A comforting bowl of Lentil and Mushroom Stew, loaded with umami flavors and plant-based goodness.
Did you know?
Lentils are not only a cornerstone in vegan cuisine but also carry a rich history dating back to Neolithic times, making them one of the oldest cultivated legumes.
In a world where the heart seeks comfort in a bowl, our Hearty Lentil and Mushroom Stew stands as a testament to the nourishing power of plant-based ingredients. The story of this stew begins with earthy lentils, a humble yet mighty legume that has fortified generations with its bountiful nutrients. The plot thickens with mushrooms, whose enigmatic umami whispers secrets of ancient forests into the dish. A lively ensemble of aromatic herbs joins this union, dancing harmoniously, infusing warmth with every spoonful.
Conceived in the wistful chill of late autumn, our stew implores the soul to unwind, one savory sip at a time, captivating with its robust flavors and a comforting embrace. It's a culinary ode to rustic simplicity, inviting you to savor the essence of each ingredient, elevated to new heights when together.
Ingredients
As if handpicked from nature's larder, the ingredients for our Hearty Lentil and Mushroom Stew are simple, yet evoke an opulence of taste when combined.
Lentils and Mushrooms
- 200g green or brown lentils, rinsed
- 1 liter vegetable stock
- 300g mushrooms, sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- Salt and pepper, to taste
- 2 tbsp olive oil
- Chopped parsley for garnish (optional)
Steps
The narrative of crafting this heartwarming stew unfolds through a sequence of simple, yet deliberate steps that encourage the flavors to bloom and the textures to yield.
- Heat the olive oil in a large pot over medium heat. Sauté the onions until translucent.
- Add the garlic, carrots, and celery, cooking until they start to soften.
- Stir in the mushrooms and cook until they release their moisture and begin to brown.
- Sprinkle in the smoked paprika, dried thyme, and tomato paste, stirring to coat the vegetables.
- Pour in the lentils and vegetable stock. Add the bay leaves.
- Bring the stew to a gentle boil, then reduce the heat, cover, and let it simmer for about 25 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Remove the bay leaves and ladle the stew into bowls.
- Garnish with chopped parsley if desired, and serve warm.
Add some extra love
For a richer texture, blend a portion of the stew before serving, then mix it back in to create a thicker, creamier base.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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