Mushroom and lentil stew

Mushroom and lentil stew

Tags

Stew
mushroom

Cook

Ingredients

  • 1 cup green lentils
  • 2 cups vegetable stock
  • 6 sprigs of thyme
  • 1 spring of rosemary
  • 1 bay leaf
  • ¼ tsp salt
  • 8 whole black peppercorns
  • 1 onion, diced
  • 3 shallots, diced
  • 6 cloves garlic, minced
  • Cremini mushrooms, sliced
  • Shiitake mushrooms, sliced
  • 1 tbsp thyme leaves
  • ½ tsp chilli flakes
  • ¼ cup white wine
  • 1 ½ tsp miso paste
  • 3 tbsp tahini
  • 1 ½ tbsp soy sauce
  • 2 cups vegetable stock
  • ½ cup milk
  • Kale, stems removed
  • 1 tsp balsamic vinegar
  • Bread

Steps

  1. Sift through the lentils to remove any debris or pebbles.
  2. Place lentils in a sieve and rinse under cold water until the water runs clear.
  3. Add the lentils to a pot with 2 cups of stock, thyme, rosemary, bay leaf, salt, and black peppercorns.
  4. Bring to a boil, then reduce to a simmer, cooking the lentils for 20-25 minutes until just tender.
  5. Heat the wok with some olive oil. Once oil is shimmering, add the onion and shallots and cook until lightly browned
  6. Add the mushrooms and cook until they are browned. Season with salt and pepper.
  7. Add the garlic, thyme and chilli flakes and stir to combine. Cook until fragrant.
  8. Pour in the wine and de-glaze for 2-3 minutes, scraping up any browned bits as needed.
  9. Then add the miso paste, tahini, and soy sauce and stir to coat the mushrooms.
  10. Add the drained lentils, 2 cups stock, and coconut milk. Stir well, and bring the stew to a boil.
  11. Blend half of the stew until smooth then add it back to the wok and stir to combine.
  12. At the end of cooking, add the kale. Cook until the kale is bright. Mix in the balsamic vinegar.