Creamy Mushroom and Lentil Stew: One-Pot Delight
Ingredients
- 2 cups baby bella mushrooms, sliced (use desired amount)
- 1/2 medium yellow onion, diced
- 5 garlic cloves, minced
- 3 tbsp white wine vinegar
- 1 cup small brown lentils or French lentils, rinsed and picked over
- 1/2 tsp dry thyme
- 1/2 tsp dry rosemary
- 1 tbsp soy sauce
- 4 cups vegetable broth (or more as desired)
- 2 bay leaves
- 2 tbsp tahini
- 1 tsp miso paste (optional, but recommended)
- Salt, to taste
- Fresh parsley or spinach (optional, for garnish)
Preparation
In a large pot over medium heat, add mushrooms and allow them to sit untouched for two minutes.
Stir the mushrooms and add diced onions with a generous pinch of salt. Sauté until the onions have softened.
Add minced garlic and sauté until fragrant.
Ensure most of the liquid from the mushrooms has cooked off. Once dry, add white wine vinegar to deglaze the pan.
Add lentils, thyme, rosemary, and soy sauce. Stir well to coat.
Pour in vegetable broth, reserving extra if desired. Add bay leaves.
Bring the pot to a boil, then reduce to a low simmer. Cover and simmer for 20 minutes.
At the 20-minute mark, add tahini and stir well. Cover and simmer for an additional 5-10 minutes or until lentils are tender.
Remove bay leaves. Take out a little of the broth into a bowl and whisk miso paste into it until well combined. Pour the mixture back into the stew and mix well.
Adjust seasoning with salt if needed. Serve as desired, optionally garnishing with fresh parsley or spinach.
