Name: Mushroom and Lentil Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 6 sprig fresh thyme (fresh sprigs); 1 sprig fresh rosemary (fresh sprig); 1 null bay leaves (dried or fresh); 1 cup black beluga lentils (can substitute French green lentils); 1.75 cup vegetable broth (low-sodium); 0.5 tsp kosher salt; 8 null black peppercorns (whole); 2 tbsp extra virgin olive oil; 1 null yellow onions (diced); 6 clove garlic cloves (minced); 16 oz cremini mushrooms (sliced); 4 oz shiitake mushrooms (caps only, sliced); 1 pinch salt pepper (to taste); 1 tbsp fresh thyme (leaves only); 0.5 tsp red chili flakes; 0.25 cup pinot grigio (dry white wine); 1.5 tbsp white miso paste (or yellow miso); 3 tbsp good-quality tahini; 1.5 tbsp reduced-sodium tamari; 2 cup vegetable broth (low-sodium); 0.5 cup reduced fat coconut milk (or plant milk); 1 null lacinato kale (head of kale, sliced); 1.5 tsp balsamic vinegar (high-quality)

Instructions

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1

Tie fresh thyme (6 sprig), fresh rosemary (1 sprig), and bay leaves (1) into a bundle with kitchen twine.
2

Pressure cook black beluga lentils (1 cup), the herb bundle, vegetable broth (1.75 cup), kosher salt (0.5 tsp), and black peppercorns (8) for 6 minutes. Drain and set aside.
3

In a large pot over medium heat, sauté yellow onions (1) in extra virgin olive oil (2 tbsp) until browned, about 5 to 7 minutes. Meanwhile, whisk together white miso paste (1.5 tbsp), good-quality tahini (3 tbsp), and reduced-sodium tamari (1.5 tbsp).
4

Add cremini mushrooms (16 oz) and shiitake mushrooms (4 oz) to the pot. Let sit for 3 minutes, then stir and season with salt pepper (1 pinch). Stir in garlic cloves (6 clove), fresh thyme (1 tbsp), and red chili flakes (0.5 tsp) for 2 minutes until fragrant.
5

Pour in pinot grigio (0.25 cup) and simmer for 4 minutes. Add the miso-tahini mixture, cooked lentils, vegetable broth (2 cup), and reduced fat coconut milk (0.5 cup). Bring to a boil.
6

Remove half of the stew and blend until smooth in a stand blender, then stir back into the pot. Alternatively, use an immersion blender to partially puree.
7

Stir in lacinato kale (1) and simmer until thickened and kale is wilted. Off the heat, stir in balsamic vinegar (1.5 tsp). Adjust seasoning and serve.