Mushroom Lentil Stew Recipes

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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

MUSHROOM LENTIL STEW

Mushroom Lentil Stew image

Serve with a rustic loaf, whole wheat crackers, or a dollop of chevre on top. It's super healthy, easily adapted to vegetarian or vegan diets, and warms you right up on a chilly day. Did I also mention, it's bloody delicious! This recipe yields about 3 quarts. I filled three large yogurt containers and stuck two of them in the freezer and the other in the fridge. It takes a couple days to thaw in the fridge, but it makes a great soup to take to work or school in a small mason jar.

Provided by Annie Made

Categories Potato

Time 55m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 13

Ingredients

6 cups chicken broth or 6 cups vegetable broth
2 tablespoons butter
1 lb fresh mushrooms, cut into large pieces
1 1/2 cups sliced celery
1 cup sliced carrot
1 large potato, 1/2 inch cubed
1/2 large yellow onion, diced
1 1/2 cups red lentils
handful fresh sage, chopped
cinnamon
nutmeg
sea salt
fresh ground pepper

Steps:

In a large saucepan melt butter. Sauté onions until sweet. Add carrots and celery and continue to sauté for a few minutes. Then add in mushrooms. I used shitake and white button, but you can use more flavorful mushrooms -- Sprinkle with some sea salt and ground pepper and sauté for one more hot second.
Add your liquid. Chicken broth is what I used but vegetable broth would work well too I assume. Bring to a boil and then set to simmer. Add potatoes, lentils, and sage and let simmer for 15 minutes.
Keep simmering for the last few minutes while adding spices to taste. You always want to add spices at the last minute. Otherwise you'll cook the flavor right out of 'em.
Serve with a rustic loaf, whole wheat crackers, or a dollop of chevre on top.

Nutrition Facts : Calories 159.1, Fat 3.3, SaturatedFat 1.5, Cholesterol 5.1, Sodium 417.3, Carbohydrate 23.1, Fiber 4.2, Sugar 2.1, Protein 10.4

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