Black Lentil and Mushroom Stew

Black Lentil and Mushroom Stew

 

Creamy delicious plant based Vegetarian recipe which can be made vegan very simply also! 

Serves 4!

Wine Pairing - Tenuta La Favola, Nero d'Avola

 Ingredients

• 200g beluga lentils (Green lentils can be used)
• 2 tbsp olive oil
• 6 Cloves of garlic, finely chopped
• 1 medium onion finely chopped
• 600g mixed mushrooms (Get creative and try new ones)
• 6 sprigs of thyme
• ½ tsp chilli flakes
• 60ml white wine
• 2 tbsps miso paste
• 2 tbsps soy sauce
• 480ml Veg broth
• 120ml coconut milk
• 1 tbsp creme fraiche
• 100g Parmesan
• 240g spinach
• Salt
• Pepper

 

Method

1. Rinse lentils in cold water
2. Heat water in a pot and bring to a boil.
3. Add your lentils, thyme, and 2 tsps salt and 2 tsps pepper
4. Reduce your heat to a medium level and let simmer for 25 minutes
5. In a large pan on another ring of your hob, over a medium heat, add the olive oil.
6. Add the onion and garlic and stir frequently for about 8 minutes.
7. Add your mushrooms and let brown for about 5 minutes while still stirring.
8. Add 2 tsps of salt and 2 tsps of pepper.
9. Add the chilli flakes and stir it all together.
10. Pour in the whie wine and deglaze the pan.
11. Scrape up any brown bits from the pan and leave it for about 4 minutes.
12. Add your miso paste and soy sauce and stir it all together so the veg is finely coated.
13. Drain your lentils.
14.  Add your lentils to the pan.
15. Add your vegetable stock and coconut milk.
16. Stir well and bring to the boil.
17. At this point the stew needs to be partly blended. You want to blend about half of the pot leaving some parts thick. If that makes sense.
18. At this point we add the spinach.
19. Bring back to a boil again.
20. Add salt and pepper to taste.
21. Add the parmesan and creme fraiche.
22. Serve it up baby