Wild Mushroom Lentil Stew

A hearty and comforting Vegan stew originating from the Pacific Northwest region of the United States, featuring a rich and earthy blend of wild mushrooms and red lentils.

🛒 Ingredients

• 1 cup Brown Lentils
• 2 cups Wild Mushrooms (such as chanterelle or cremini)
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 4 cups Lentil Broth
• 1 teaspoon Dried Thyme
• 1 teaspoon Smoked Paprika

👨‍🍳 Instructions

1. 1

   Step 1: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.

2. 2

   Step 2: Add the chopped carrots and celery to the pot and continue cooking for another 5 minutes, until the vegetables are tender.

3. 3

   Step 3: Add the minced garlic to the pot and cook for 1 minute, until fragrant.

4. 4

   Step 4: Add the brown lentils, wild mushrooms, lentil broth, thyme, and smoked paprika to the pot. Stir to combine.

5. 5

   Step 5: Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30 minutes, or until the lentils are tender.

6. 6

   Step 6: Season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley or thyme, if desired.

7. 7

   Step 7: Serve the stew with a side of crusty bread or over rice, if desired.

💡 Pro Tips

To make this stew even more flavorful, try adding a splash of red wine or a pinch of cumin. Be sure to use fresh, wild mushrooms for the best flavor. Storage: Refrigerate or freeze the stew for up to 3 days.

📊 Nutrition per Serving