Lentil Mushroom Stew

By Audrey Waller
July 19, 2018
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Lentil Mushroom Stew

Author Notes: This recipe came about after I had tried sticksnscones gravy (here:https://food52.com/recipes...), then Minimalist Baker's Lentil Mushroom Stew (here: https://minimalistbaker... ). The grocery store I live next to doesn't carry dried mushrooms, and I don't plan weeknight meals ahead of time. That also means that I have to use the entire can of tomato paste in 1 night, or I'll probably waste it.

I didn't have time to simmer this with thickener, or make mashed potatoes, and it's really important to me that my stew broth be thick and hearty instead of brothy, so I started by making a gravy base, and that's where sticksnstones gravy came in.
Audrey Waller

Serves: 4
Prep time: 15 min
Cook time: 45 min

  • 4 tablespoons butter
  • 16 ounces baby bella mushrooms, sliced
  • 2 shallots, sliced
  • 2 tablespoons thyme
  • 3 tablespoons flour
  • 6 ounces can tomato paste
  • 1/2 cup almond milk (or any other non-dairy milk)
  • 3 tablespoons soy sauce
  • 1/4 cup dry sherry
  • 4 cups vegetable broth
  • 1 cup dry green lentils
  • salt and pepper to taste
  1. Bring quart of vegetable broth to a boil then add the lentils. Boil for about 15 minutes.
  2. Meanwhile, heat butter in a large pot, once hot, sautee mushrooms and shallots until the shallots are softened. Add thyme, and cook another 2-3 minutes.
  3. Sprinkle flour in 1 tablespoon at a time and stir to combine, leave no lumps. Then add tomato paste and soy sauce, and nutritional yeast. Stir to combine.
  4. Add almond milk, and simmer for 5 minutes. Add sherry, bring to a boil, then add the lentils and their broth, return to a boil, then serve.

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