A super easy Lentil Mushroom Stew to make, but also super tasty. A comforting bowl that will satisfy all appetites.
To make it a more complete meal I like to serve this vegan lentil stew on mashed potatoes. The stew sauce soaks the mashed potatoes, it's a real treat.
Did you know that lentils are edible seeds from the legume family? Although they are a common staple in Asian and North African cuisines, the largest production of lentils today is in Canada.
Lentils are often overlooked, although they are an inexpensive way to get a wide range of nutrients. For example, lentils contain B vitamins, magnesium, zinc, and potassium. They also contain over 25% protein, which makes them a great alternative to meat, plus they're also an excellent source of iron, a mineral that is sometimes lacking in vegetarian diets.
In this recipe I use brown lentils, they are a variety that holds their shape nicely and can be used similarly to green lentils. They are commonly used in North America and have a little more mild and earthy flavor. They're like the all-in-one lentil, because they are delicious mashed into veggie burgers, as a salad topper, or even blended into soup.
Lentil Mushroom Stew
- Heat the oil in a saucepan t over medium-high heat.
- Add onion and mushrooms; cook until onion is soft and mushrooms are golden, about 10 minutes.
- Add the garlic and tomato paste, wine, thyme, salt and pepper. Cook for 2 minutes.
- Add the broth, flour and tamari sauce to a cup, mix well so you have no flour lumps and pour into the saucepan with the rest of the sauce.
- Simmer until mixture thickens, about 10 minutes.
- Stir in the lentils and cook for another 2 minutes.
- Serve with mashed potatoes. Place the lentil stew on top.
- Garnish with fresh parsley