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Mushroom-lentil and veggie stew
It all started with wanting to try Millet….and I searched Pinterest and decided that I wanted to try a vegan lentil stew to serve over it.
Updates January 2021
Recipe:
- Soak 1 cup of dried mixed mushrooms in a 3 cup measuring cups filled with boiling water let soak for 30 minutes.
- Heat 1 tbsp of grape seed oil in a medium size pot.
- Add 1 medium onion chopped and let it soften and caramelize for 2 minutes.
- Drain the mushroom but save 1 cup of the water. Dice the mushrooms and add to the onions. Cook for a minute.
Add:
- 2 carrot diced
- 1 zucchini diced
- 2 celery branch diced
- 2 tbsp of Tamari sauce
- 1 tbsp of dried thyme
- 1 can of lentils drained and rinsed
- 1 medium potato diced for thickness
- 1.5 tbsp of salt + 2 tsp black pepper + 1 tbsp onion powder.
Cover and let simmer to sweat the flavour for a few minutes.
- Place the mushroom water in a 2-cup measuring cup and fill it up to 2 cups with vegetable broth then add to the pot with the following ingredients.
- 2 tbsp of tomato paste
- 2 tbsp of Dijon mustard
Stir and bring to boil. Cover and simmer at low heat for 20 minutes.
Lentil-potato soup
A favorite hearty soup that brings comfort on a cold winter night. Rich with healthy lentils and satisfying starch, it is a whole meal in itself!
Ingrédients.
- 2 can of lentil or 1 cup of dried lentils soaked in water for 3 hours and drained.
- 1 tbsp of grape seed oil.
- 2 large potatoes peeled and cubed.
- 1.5 litre of vegetable broth
- 2 garlic minced
- 1/2 large sweet onion diced
- 3 branches of celery diced or replace 1.5 with a zucchini diced.
- Bunch of fresh parsley or 3 tsp of dried.
- 1 bay leave
Heat the oil and caramelize the onions. Add the garlic and cook for a minute. Add the celery and lentils and cook for 3-4 minutes. Add the broth, the potatoes and the herbs and simmer for 45 minutes or until the potatoes are cooked.
Enjoy!
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