Mushroom and Lentil Stew
This comforting vegan stew balances earthy mushrooms with protein-rich black beluga lentils in a rich, creamy broth. Infused with miso, tahini, and fresh herbs, it offers an incredible depth of umami. Finished with ribbons of Tuscan kale and a touch of balsamic vinegar, it is a healthy yet indulgent plant-forward meal perfect for a cozy dinner.
Instructions
- 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.
Nutrition Facts
Per portion