Mushroom Lentil Stew
- Ingredients:
- 4 large potatoes, scrubbed and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon vegan butter (optional)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup brown or green lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 8 oz mushrooms, sliced
- 2 cups spinach or kale, chopped
- Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
- Roast the potatoes for 25-30 minutes, until they are golden brown and crispy.
- In the meantime, prepare the stew. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat.
- Add the onion and garlic and sauté until fragrant and translucent, about 5 minutes.
- Add the carrots and celery and cook for another 5 minutes, until slightly softened.
- Add the lentils, vegetable broth, diced tomatoes, tomato paste, smoked paprika, thyme, rosemary, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let the stew simmer for about 20 minutes, until the lentils are tender.
- Add the mushrooms and spinach or kale to the pot and stir to combine. Cook for another 5-10 minutes, until the vegetables are tender and the stew has thickened slightly.
- Taste and adjust seasoning as needed.
- When the potatoes are done, remove them from the oven and toss them with vegan butter (if using).
- Serve the potatoes hot with a generous spoonful of the mushroom lentil stew on top.
- Enjoy!
