Description
Discover how to make a hearty Vegan Lentil Mushroom Stew that is both flavorful and nutritious. Perfect for a comforting meal any day of the week!
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 1 large onion, diced
- 3 celery stalks, diced
- 1 fennel bulb, sliced
- 2 large garlic cloves, finely chopped
- 1/2 teaspoon (3 ml) red chili flakes
- 1 tablespoon (15 ml) fresh thyme, finely chopped
- 1 tablespoon (15 ml) fresh rosemary, finely chopped
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) dried oregano
- 450 g (1 lb) chestnut mushrooms
- 1 tablespoon (15 ml) tomato paste
- 1 x 400 g (14 oz) can green lentils, drained and rinsed
- 400 ml (2 cups) vegetable stock
- 100 g (3.5 oz) baby spinach
- Salt and pepper to taste
Instructions
- Warm the vegetable oil in a large, deep skillet or Dutch oven and toss in the chopped onion. Cook for 2-3 minutes until the onion begins to soften, then incorporate the diced celery and sliced fennel, letting them cook for an additional 5 minutes on medium heat, stirring now and then.
- Mix in the chopped garlic, red chili flakes, fresh thyme, fresh rosemary, smoked paprika, and dried oregano, cooking for another minute until the aroma is released.
- Add the chestnut mushrooms and continue cooking for 6-7 minutes, stirring occasionally, until the mushrooms shrink and most of the liquid has evaporated.
- Blend in the tomato paste, drained green lentils, and vegetable stock, and bring the mixture to a rolling boil. Reduce the heat, place a lid on the pot, and let it simmer for 10 minutes.
- Introduce the baby spinach and cook for a further 1-2 minutes until it wilts. Adjust the seasoning to taste and enjoy with your choice of crusty bread.