Lentil And Mushroom Stew Recipes

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LENTIL MUSHROOM STEW OVER MASHED POTATOES



Lentil Mushroom Stew over Mashed Potatoes image

Crazy delicious and hearty mushroom lentil stew gravy over mashed potatoes! Entirely vegan, gluten-free, and grain-free. A delicious and easy-to-make 10-ingredient meal or side!

Provided by Minimalist Baker

Categories     Entree

Time 40m

Number Of Ingredients 16

1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
Sea salt + black pepper to taste
1-2 Tbsp olive oil (if avoiding oil, add more almond milk or vegetable broth)
2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)
1 Tbsp water ((or avocado or olive oil))
1/2 cup chopped shallot
2 cups sliced cremini (or button) mushrooms
1-2 Tbsp coconut aminos
1 pinch each salt and pepper
2 Tbsp chopped fresh thyme ((or sub rosemary // use dried if fresh is unavailable))
2/3 cup dry green lentils ((rinsed + drained // optional: soak overnight in cool water to improve digestibility))
2-3 cups vegetable broth ((or store-bought))
1 Tbsp tomato paste ((optional))
2 Tbsp mashed potatoes ((recipe above // for thickness))
Fresh chopped parsley
Vegan Parmesan Cheese

Steps:

  • Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
  • Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
  • Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
  • In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
  • Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
  • Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
  • To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
  • Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.

Nutrition Facts : ServingSize 1 serving, Calories 276 kcal, Carbohydrate 43.4 g, Protein 10.3 g, Fat 7.7 g, SaturatedFat 0.9 g, Sodium 196 mg, Fiber 9 g, Sugar 4.7 g, UnsaturatedFat 5.76 g

MUSHROOM LENTIL BARLEY STEW



Mushroom Lentil Barley Stew image

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Provided by diggergirl

Categories     Soups, Stews and Chili Recipes     Stews

Time 12h15m

Yield 8

Number Of Ingredients 12

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

Steps:

  • In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
  • Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g

LENTIL AND MUSHROOM STEW



Lentil and Mushroom Stew image

Try this simple recipe and see just how easy it is to incorporate plant-based meals into your weekly routine.

Provided by maryjjohnson34

Categories     < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons becel salt-free margarine
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1 medium zucchini, chopped
8 ounces cremini mushrooms, sliced
3 garlic cloves, finely chopped
1/4 teaspoon ground red pepper
2 1/2 cups water
2 cups fat-free reduced-sodium vegetable broth
1 (411 g) can diced tomatoes
1 cup lentils, rinsed and drained
1 tablespoon balsamic vinegar

Steps:

  • Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
  • Stir in garlic and ground red pepper, stirring frequently for 1 minute.
  • Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
  • Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.

Nutrition Facts : Calories 90.6, Fat 3.2, SaturatedFat 0.7, Sodium 61.9, Carbohydrate 12.8, Fiber 3.8, Sugar 4.7, Protein 4.2

MUSHROOM LENTIL STEW WITH SPINACH



Mushroom Lentil Stew with Spinach image

Warming, savory and super-flavorful, this good-for-ya stew is perfect healthy comfort food for winter. It's a real umami powerhouse and tastes about as meaty as vegetarian food gets. To make this recipe vegan, replace the butter with an additional 2 tablespoons olive oil and omit the cream.

Provided by Carolyn

Categories     Stews

Time 1h

Number Of Ingredients 18

2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 pound cremini (baby bella) mushrooms, sliced on the thick side
1 large yellow onion, diced
2 ribs celery, diced
2 medium carrots, diced
1 teaspoon salt, divided
3 medium cloves garlic, minced
1 tablespoon tomato paste
6 cups good vegetable broth
1 tablespoon reduced-sodium soy sauce
1 teaspoon marmite (optional)
1 dried bay leaf
A few sprigs fresh thyme
2 cups brown lentils, rinsed and drained*
5 ounces baby spinach
1/4 cup heavy cream
1 tablespoon balsamic vinegar

Steps:

  • Warm 1 tablespoon each of the olive oil and butter over medium-high heat in a 5 quart Dutch oven or other heavy lidded pot. Add mushrooms and cook, stirring just a few times, until nicely browned and reduced in volume by half. Remove mushrooms to a bowl and set aside.
  • In the same pot, heat the remaining butter and olive oil. Add onion, celery, carrots and 1/2 teaspoon of the salt and cook, stirring occasionally, until beginning to soften, about five minutes. Add the garlic and cook, stirring frequently, for a minute. Stir in the tomato paste and cook a minute more.
  • Add the vegetable broth, remaining 1/2 teaspoon salt, soy sauce, marmite, bay leaf and thyme. Raise heat to high. Rinse and drain the lentils and add to pot. When broth comes to a boil, reduce heat, cover, and simmer for about 30 minutes, until lentils are nice and tender. Remove from heat and remove thyme stems and bay leaf.
  • If you have an immersion blender, pulse it 4 or 5 times to puree the stew just a little bit. (Alternatively, transfer about two cups of the stew to a blender and puree it, then return to pot, or simply forego this step if you prefer.)
  • Return the mushrooms and any accumulated juices to the pot along with the spinach and cream. Simmer briskly, uncovered, until spinach is wilted, about two minutes. Off the heat, stir in vinegar. Let sit for 10 minutes, then ladle into bowls and serve with good bread.

Nutrition Facts : Calories 394 calories, Carbohydrate 53.3 grams carbohydrates, Fat 13.2 grams fat, Fiber 9.3 grams fiber, Protein 20 grams protein

VEGAN MUSHROOM STEW



Vegan Mushroom Stew image

Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!

Provided by Kylie

Categories     Main Dish

Time 45m

Number Of Ingredients 19

3 tablespoons olive oil
1 yellow onion, diced
1 cup sliced carrot
1 cup sliced celery
16 oz. baby Bella mushrooms, halved
6 cloves garlic, thinly sliced
2 teaspoons dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried sage
2 tablespoons flour
1/4 cup balsamic vinegar
2 tablespoons soy sauce
16 oz. baby yellow potatoes, halved
1 cup uncooked split red lentils
1 (14.5 oz.) can tomato sauce
3 cups vegetable broth
2 bay leaves
Kosher salt
fresh cracked pepper

Steps:

  • Heat oil in a large pot over medium heat.
  • Add onion, carrot, and celery along with a couple pinches of salt and pepper.
  • Cook, stirring occasionally for 8 minutes.
  • Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
  • Cook, stirring frequently, for 3-4 minutes.
  • Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
  • Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
  • Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
  • Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
  • Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
  • Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

Nutrition Facts : Calories 355 calories, Sugar 9.7 g, Sodium 650.1 mg, Fat 9.5 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 57.3 g, Fiber 8.5 g, Protein 13.2 g, Cholesterol 0 mg

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