Mushroom Lentil Stew With Spinach Recipes

LENTIL, MUSHROOM, AND SPINACH STEW

Steps:

• In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.
• Remove bay leaf. Purée half of the mixture and return to pot. If desired, add remaining 1 cup stock to reach desired consistency. Stir in baby spinach leaves and cook for 1 minute. Season with salt and pepper. Top each serving with a spoonful of sherry or sherry vinegar, if desired.

MUSHROOM LENTIL STEW WITH SPINACH

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.

LENTIL-SPINACH STEW

Steps:

• Rinse lentils; set aside.
• In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
• Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
• Bring to a boil; reduce heat, cover and simmer for 20 minutes.
• Add carrots and frozen spinach.
• Bring to a boil, breaking up spinach with a fork; reduce heat.
• Cover and simmer about 15 minutes more or till lentils are tender.
• Stir in vinegar, and discard bay leaf.
• To serve, ladle stew into individual bowls.

SPINACH LENTIL STEW

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

LENTIL AND MUSHROOM STEW

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.