Red Lentil-and-Mushroom Stew

Name: Red Lentil-and-Mushroom Stew
Yield: Makes 8 cups
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 2 celery ribs, chopped; 1 large carrot, chopped; 1 pound cremini, button, or other mushrooms, sliced; 1 pound cremini, button, or other mushrooms, sliced; 1 pound cremini, button, or other mushrooms, sliced; 1½ teaspoons dried thyme; 1 teaspoon ground cumin; ¾ teaspoon fine sea salt; ½ teaspoon smoked paprika; ½ teaspoon coarsely ground black pepper; 1 cup red lentils, rinsed and drained; 1 (14.5- ounce) can diced tomatoes, undrained; 4 cups mushroom or vegetable broth; 4 cups mushroom or vegetable broth; 1 bay leaf; 2 tablespoons tamari or soy sauce; 2 tablespoons tamari or soy sauce; Mashed Potatoes; chopped fresh parsley

Preparation info

Makes
8
cups

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

Cozy and nourishing, this stew is the perfect comfort food when served over creamy mashed potatoes on a chilly evening. Packed with hearty textures, it’s a satisfying vegetarian meal that’s easy to make and sure to please.

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
2 garlic cloves

Stew
Vegan
Gluten-free

Method

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion and cook, stirring frequently, for 5 minutes. Stir in garlic, celery, and carrot. Cook, stirring frequently, for 5 minutes or until vegetables begin to soften.

Add mushrooms and cook, stirring frequently, for 8 to 10 minutes or until mushrooms begin to brown and liquid evaporates. Stir in thyme, cumin, ¾ teaspo