Craving comfort? This filling mushroom green lentil stew is simmered until thick and swirled with roasted red peppers and creamy tahini for a nourishing one pot dinner ready in 45 minutes! Naturally vegan, vegetarian and gluten free.
I am actually obsessed with mushrooms of all kinds. I love to cook them. I buy mushroom textbooks (yes, I am a huge science nerd). My littlest one, however, is decidedly NOT a mushroom fan. Because of it, I don’t create as many mushroom recipes as I would like to but let me tell you, this one is a banger. So is the cream of wild mushroom soup in my book, Plant Magic, BTW!
When it’s chilly outside, there is nothing like a cozy lentil stew, simmered until thick and hearty so it feels like a hug on the inside. The onion, garlic and mushrooms really boost the umami of it all too. This is where my inner dietitian and my personal eating style are in perfect alignment: the combination of plant-based protein and fibre is so filling! I want to feel truly full and satisfied after a meal and the dietitian in me wants you to have a one pot dinner that’s nutritionally complete.
I know there are a lot of lentil stews out there so I wanted to create something you won’t see everywhere else: Spanish flavours were the inspiration here, so I started with cumin and paprika and it was good. But I was really craving a creamier stew that day…so I scanned my fridge and landed on the jar of roasted red peppers and tahini lurking in the back – and this stew went from yummy to craveable.
I love serving this with some sourdough on the side for simplicity. To make it even more filling – or to squeeze a couple more servings out of the pot – try serving it over rice, or my creamy mashed potatoes to up the cozy factor!
Nerd time: Did you know that mushrooms belong to a kingdom of life known as fungi, and they aren’t technically plant or animal?!? Kind of like how a bunch of plants we call vegetables, like tomatoes, are actually fruit.
How to make this creamy mushroom lentil stew
Before we go any further, let’s talk about what type of lentils to use in this stew. I tend to prefer french green lentils because they hold their shape so nicely and have a rich flavour but I’ve made this stew with standard green lentils (pictured here) and brown lentils and it’s always perfect. So just use what you have in the pantry! And remember, different lentils may need different cooking times so just check in on the stew every 5 minutes to assess doneness. You want them tender, not mushy.
Sound good? Then grab your ingredients! You’ll need a yellow onion, some mushrooms (I use crimini/brown button), garlic, dry green lentils, cumin, paprika, veggie broth or Better than Bouillion veg “chicken” concentrate (my fave!), jarred red peppers, tahini and sherry or red wine vinegar. I also like a little parsley for garnish, curly or flat leaf, your choice. Plus salt, oil and pepper!
Step One: In a large pot, cook the onion in oil until starting to soften, about 3 minutes. Then add in the sliced mushrooms and cook until they start to brown and release their water, about 10 minutes. Try not to disturb them too much and just stir occasionally to make sure they are evenly browned.
Step Two: Season the mushrooms with salt and pepper, add the garlic, stirring constantly for a minute, then add the water and bouillon concentrate (or stock), cumin, and paprika and bring to a boil on high.
Step Three: add the dry lentils, let boil for 1 minute, then reduce heat to medium and cook, partially covered, until lentils are tender and the stew is thickened, about 18-25 minutes. Stir occasionally, you want it bubbling, and if the stew is getting too thick, add ½ cup water at a time.
Step Four: when the stew is gravy-like in texture (if you need to, let cook with the lid off for a while) and lentils are tender, blend the roasted red peppers, tahini and vinegar in a wide mouthed cup using an immersion blender. Add ¼ cup of the stew to the pepper mixture, stir to temper and then add the mixture to the stew, stirring until well combined.
Step Five: taste the stew and add more salt if it seems flat. Serve with a generous sprinkle of minced parsley, bread, rice or mashed potatoes!
FAQ: are lentils a good source of protein?
As a dietitian, I hear all of the time that lentils must not be a good source of protein because they have carbs…which is faulty logic! In fact, lentils have more protein than you might expect. Just ¼ cup of dry lentils has 12.5g of protein. Which is actually a lot…it’s just that we don’t typically eat big portions of lentils so you’re likely not going to use them as your sole protein source.
Each serving of this stew has about 16 grams of protein and 7 grams of fibre and that’s before you add any bread or grains. That may or may not be enough for your personal goals…so if you’re looking for a higher protein plant-based dinner, I recommend frying up sliced vegan sausages (typically about 20-25g protein per link) and adding them on top for about 35-40 grams per serving!
More filling lentil recipes
- Smoky Red Lentil Chili
- Creamy Curried Lentil, Tomato and Coconut Soup
- 20 Minute Vegan Taco Salad
- Baked Vegan Wellington with French Lentils
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Filling Green Lentil and Mushroom Stew
Craving comfort? This filling mushroom green lentil stew is simmered until thick and swirled with creamy tahini and roasted red peppers. A nourishing one pot vegan dinner ready in 45 minutes!
Servings 4 servings
Equipment
-
immersion blender or bullet blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion cut in half and sliced into thin half moons
- ½ pound mushrooms sliced
- 4 cloves garlic chopped
- 5 cups water no BTB? Omit and swap water for your favourite veggie broth
- 4 teaspoons Better than Bouillon Vegetarian “Chicken” or a gluten free bouillon concentrate if needed
- 1 teaspoon paprika I use sweet, but you could also use smoked!
- ½ teaspoon ground cumin
- 1 cup dry green lentils French, standard green or brown is fine. Rinse well before using!
- 1 cup jarred roasted red peppers patted dry, see tip below
- ¼ cup tahini
- 1 teaspoon sherry vinegar can sub red wine or apple cider vinegar in a pinch
For serving, optional
- curly or flat leaf parsley minced, I like a lot!
- bread, rice or mashed potatoes
Imperial – Metric
Instructions
-
In a large pot, cook the onion in oil on medium heat until starting to soften, about 3 minutes. Then, add in the sliced mushrooms and cook until they start to brown and release their water, about 10 minutes. Try not to disturb them too much – just stir occasionally to make sure they are evenly browned.
-
Season the mushrooms with salt and pepper. Add the garlic, stirring constantly for a minute, then add the water and bouillon concentrate (or stock), cumin, and paprika and bring to a boil on high heat.
-
Add the dry lentils, let boil for 1 minute, then reduce heat to medium and cook, partially covered, until lentils are tender and the stew is thickened, about 18-25 minutes. Stir occasionally, you want the mixture bubbling, and if the stew is getting too thick before the lentils are cooked, add ½ cup water at a time.
-
Meanwhile, place red peppers, tahini and vinegar in a bullet blender or wide mouthed blending jar to use an immersion blender. Then blend until smooth, set aside.
-
When the stew is gravy-like in texture (if you need to, let cook with the lid off for a while) and lentils are tender, add ¼ cup of the hot stew to the pepper mixture, stir to temper and then add the mixture back into the stew, stirring until well combined.
-
Serve with a generous sprinkle of minced parsley, bread, rice or mashed potatoes!
Notes
There is a big variation in the flavour of roasted red peppers. Some are quite vinegar-y, but mine are not. Try to choose a brand that has water as the first (non pepper) ingredient and taste any new brands to assess acidity.
If they’re quite vinegar-y, rinse them well and pat dry and you may want to omit the vinegar from the recipe. Accidentally made the stew too tart? A teaspoon of sugar will help balance it out.
Filling Green Lentil and Mushroom Stew
Craving comfort? This filling mushroom green lentil stew is simmered until thick and swirled with creamy tahini and roasted red peppers. A nourishing one pot vegan dinner ready in 45 minutes!
Servings 4 servings
Equipment
-
immersion blender or bullet blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion cut in half and sliced into thin half moons
- ½ pound mushrooms sliced
- 4 cloves garlic chopped
- 5 cups water no BTB? Omit and swap water for your favourite veggie broth
- 4 teaspoons Better than Bouillon Vegetarian “Chicken” or a gluten free bouillon concentrate if needed
- 1 teaspoon paprika I use sweet, but you could also use smoked!
- ½ teaspoon ground cumin
- 1 cup dry green lentils French, standard green or brown is fine. Rinse well before using!
- 1 cup jarred roasted red peppers patted dry, see tip below
- ¼ cup tahini
- 1 teaspoon sherry vinegar can sub red wine or apple cider vinegar in a pinch
For serving, optional
- curly or flat leaf parsley minced, I like a lot!
- bread, rice or mashed potatoes
Imperial – Metric
Instructions
-
In a large pot, cook the onion in oil on medium heat until starting to soften, about 3 minutes. Then, add in the sliced mushrooms and cook until they start to brown and release their water, about 10 minutes. Try not to disturb them too much – just stir occasionally to make sure they are evenly browned.
-
Season the mushrooms with salt and pepper. Add the garlic, stirring constantly for a minute, then add the water and bouillon concentrate (or stock), cumin, and paprika and bring to a boil on high heat.
-
Add the dry lentils, let boil for 1 minute, then reduce heat to medium and cook, partially covered, until lentils are tender and the stew is thickened, about 18-25 minutes. Stir occasionally, you want the mixture bubbling, and if the stew is getting too thick before the lentils are cooked, add ½ cup water at a time.
-
Meanwhile, place red peppers, tahini and vinegar in a bullet blender or wide mouthed blending jar to use an immersion blender. Then blend until smooth, set aside.
-
When the stew is gravy-like in texture (if you need to, let cook with the lid off for a while) and lentils are tender, add ¼ cup of the hot stew to the pepper mixture, stir to temper and then add the mixture back into the stew, stirring until well combined.
-
Serve with a generous sprinkle of minced parsley, bread, rice or mashed potatoes!
Notes
There is a big variation in the flavour of roasted red peppers. Some are quite vinegar-y, but mine are not. Try to choose a brand that has water as the first (non pepper) ingredient and taste any new brands to assess acidity.
If they’re quite vinegar-y, rinse them well and pat dry and you may want to omit the vinegar from the recipe. Accidentally made the stew too tart? A teaspoon of sugar will help balance it out.
Equipment
-
immersion blender or bullet blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion cut in half and sliced into thin half moons
- ½ pound mushrooms sliced
- 4 cloves garlic chopped
- 5 cups water no BTB? Omit and swap water for your favourite veggie broth
- 4 teaspoons Better than Bouillon Vegetarian “Chicken” or a gluten free bouillon concentrate if needed
- 1 teaspoon paprika I use sweet, but you could also use smoked!
- ½ teaspoon ground cumin
- 1 cup dry green lentils French, standard green or brown is fine. Rinse well before using!
- 1 cup jarred roasted red peppers patted dry, see tip below
- ¼ cup tahini
- 1 teaspoon sherry vinegar can sub red wine or apple cider vinegar in a pinch
For serving, optional
- curly or flat leaf parsley minced, I like a lot!
- bread, rice or mashed potatoes
Instructions
-
In a large pot, cook the onion in oil on medium heat until starting to soften, about 3 minutes. Then, add in the sliced mushrooms and cook until they start to brown and release their water, about 10 minutes. Try not to disturb them too much – just stir occasionally to make sure they are evenly browned.
-
Season the mushrooms with salt and pepper. Add the garlic, stirring constantly for a minute, then add the water and bouillon concentrate (or stock), cumin, and paprika and bring to a boil on high heat.
-
Add the dry lentils, let boil for 1 minute, then reduce heat to medium and cook, partially covered, until lentils are tender and the stew is thickened, about 18-25 minutes. Stir occasionally, you want the mixture bubbling, and if the stew is getting too thick before the lentils are cooked, add ½ cup water at a time.
-
Meanwhile, place red peppers, tahini and vinegar in a bullet blender or wide mouthed blending jar to use an immersion blender. Then blend until smooth, set aside.
-
When the stew is gravy-like in texture (if you need to, let cook with the lid off for a while) and lentils are tender, add ¼ cup of the hot stew to the pepper mixture, stir to temper and then add the mixture back into the stew, stirring until well combined.
-
Serve with a generous sprinkle of minced parsley, bread, rice or mashed potatoes!
Notes
If they’re quite vinegar-y, rinse them well and pat dry and you may want to omit the vinegar from the recipe. Accidentally made the stew too tart? A teaspoon of sugar will help balance it out.
The post Filling Green Lentil Stew with Mushrooms appeared first on Desiree Nielsen.
