Lentil Mushroom Stew

By Audrey Waller
July 19, 2018
0 Comments
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
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.

More Great Recipes:
Bean|Vegetable|Entree|Stew|Vegetarian|Fall|Winter|American