Lentil and Mushroom Stew is an absolutely delicious comfort food that will satisfy the fiercest appetite on a chilly day. It is full of flavor from an ingredient combination that includes sautéed vegetables like mushrooms, green pepper and white onions, along with some green lentils. Soy sauce along with some key spices added a distinctive flavor to the stew. I served this over quinoa but you can also serve it over mashed potatoes.
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Lentil and Mushroom Stew
1 Cup of dry quinoa
2 Tablespoons of olive oil
1 Yellow onion, chopped
1 8 oz. container of sliced mushrooms
2 Garlic cloves, minced
3 Tablespoons of tomato paste
2 Tablespoons of Italian seasoning
4 Thyme sprigs
1 Teaspoon of Himalayan salt
1 Teaspoon of black pepper
2 Cups of vegetable broth or as needed
1 Pint of cherry tomatoes, sliced
2 Tablespoons of flour
1 Cup of cooked brown lentils
2 Tablespoons of low-sodium soy sauce
-Cook the quinoa according to directions on packaging.
-Preheat oven to 400F. Then add sliced tomatoes to a bowl with 1 tablespoon olive oil. Add a dash of Himalayan salt and pepper then combine Ingredients. Add tomatoes to a baking sheet with parchment paper. Roast for about 20 to 25 minutes. Remove from oven and set aside.
-Heat a large cast iron skillet over medium heat. Add onion and mushrooms; cook until onions soften and mushrooms are golden about 8 minutes. Add the garlic and tomato paste; cook until paste turns red for about 5 minutes. Add Italian seasoning, Himalayan salt and pepper. Whisk in broth, flour and soy sauce in a small bowl and pour into the pan. Simmer until the mixture thickens for about 6 to 7 minutes. Stir in the lentils and remove thyme stems from the pan. Divide evenly between each of 4 plates. Spoon lentil and mushroom mixture overtop with tomatoes. Garnish with chopped basil if desired. Enjoy!