Wild Mushroom & Brown Lentil Stew Recipe
Stews are traditionally made in colder countries and are an awesome way to use a variety of different foods. They’re flexible in their creation as long as there is liquid stock for the stew to cook in.
Serves: 4
GF, VG
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Wild Mushroom & Brown Lentil Stew Recipe
Stews are traditionally made in colder countries, and this mushroom & lentil vegan stew is bound to get you through the Aussie winter!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- ¼ cup red wine
- 1 tbsp besan flour
- 1 tbsp tomato paste
- 1 medium tomato, diced
- 1 tbsp fresh sage, chopped
- 1 tbsp thyme, chopped
- 750g mixed mushrooms, sliced
- 420g tin brown lentils
- 2 tsp soy sauce or tamari
- 1 cup vegetable stock
- Salt & pepper, to taste
- 2 tbsp chopped fresh parsley, to serve
Method
- Sauté onions and garlic on a medium heat. Add red wine and continue to sauté until onions are transparent. Add besan flour and stir for 1 min.
- Add tomato paste and diced tomatoes. Allow tomatoes to cook for another few mins.
- Add sage and thyme, then add the sliced mushrooms. Sauté for a couple of mins until mushrooms soften, then add cooked lentils, soy sauce, vegetable stock and salt and pepper to taste. Continue to simmer until the sauce has thickened, then add chopped parsley just prior to serving. Enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
