Vegan Lentil & Mushroom Stew
This hearty vegan stew is packed with flavour. It goes great alongside some mashed potatoes or polenta.
Ingredients
- 600 g (20 oz) mixed mushrooms such as portobello, shitake or crimini, torn into pieces
- 15 g (½ cup) dried porcini mushrooms
- 250 ml boiling water
- 150 g (1 cup) dried green lentils
- 60 ml (¼ cup) extra virgin olive oil
- 2 carrots finely diced
- 2 ribs celery finely diced
- 2-3 shallots finely diced
- 3 cloves garlic minced
- ½ tsp chili flakes
- 1 tsp fresh thyme minced
- 1 tbsp tomato paste
- 15 g (2 tbsp) plain (all-purpose) flour
- 120 ml (½ cup) dry red wine
- 1 (400g/14oz) can whole peeled tomatoes crushed with hands
- 3 tbsp soy sauce
Instructions
- Preheat oven to 200°C/400°F. Add the mixed mushrooms to a parchment-lined baking tray. Move to the oven and roast until reduced significantly in size and beginning to brown in places, about 20-30 minutes.
- Meanwhile, add the porcini mushrooms to a heatproof bowl or measuring jug. Pour over the boiling water, cover and allow to soak for at least 20 minutes. Once tender & rehydrated, remove from the liquid (keep the liquid) and roughly chop them.
- While the mushrooms are soaking and roasting, add the lentils to a small saucepan and cover with cool water. Cover the pan and set over high heat. Bring to a boil, reduce the heat to medium-low, and simmer until tender - about 15 minutes. Drain and set aside.
- In a large saucepan or Dutch oven, add the olive oil and set over medium-high heat. Once shimmering, add the carrot, celery and shallot along with a generous pinch of salt. Cook, stirring occasionally, until the vegetables begin to brown - about 7-10 minutes.
- Add the garlic, chili flakes, thyme and tomato paste. Cook for another 2-3 minutes, just until very fragrant and the tomato paste takes on a darker colour. Sprinkle over the flour and cook for 1-2 minutes longer.
- Pour over the wine and cook until it's reduced significantly, the strong alcoholic smell has cooked off and there is a jammy consistency - about 2 minutes.
- Stir in the tomatoes, soy sauce, roasted mushrooms, porcini mushrooms, cooked lentils and the mushroom soaking liquid. Bring to a simmer and allow to simmer for 10 minutes. Taste to adjust for seasoning, adding more salt and pepper if needed. Serve.
Nutrition
Calories: 409kcal | Carbohydrates: 51g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 741mg | Potassium: 1337mg | Fiber: 19g | Sugar: 10g | Vitamin A: 5480IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 6mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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