Green Lentil and Mushroom Stew

This is a great vegetarian stew. I used cremini mushrooms and made sure it had a nice kick of hot pepper and the salt was just right. We served ours with steamed basmati rice. I really loved the chewiness of the cremini. It felt like eating chunks of chicken in a stew. I wish you a very happy and fulfilling week.

Green Lentils and Mushroom Soup

Preparation time: 15 minutes + soaking time; Cooking time:35-40 minutes; Serves: 4

Ingredients

  • 2 cups green laird lentils soaked for 2 hours and drained
  • 3 tablespoons olive oil
  • 225g (8oz) white or cremini mushrooms sliced (I used cremini)
  • 1 medium onion, half-moon sliced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper or black pepper (I used cayenne)
  • 1 teaspoon oregano
  • ½ cup canned diced tomatoes
  • ¼ cup crushed tomato or passata or 2 tbsp tomato paste
  • 2 teaspoons Worcestershire sauce
  • 4-5 cups broth (stock)
  • ¼ cup finely chopped parsley

Instructions

  1. Heat the olive oil and add the onions and mushrooms. Cook over medium high heat for about 5-8 minutes until all the water evaporates.
  2. Add the paprika, cayenne pepper, oregano and salt to taste and cook over low heat for 2 minutes.
  3. Add all the tomatoes and Worcestershire sauce, cover and cook for 5 minutes over medium high heat, stirring from time to time.
  4. Add the lentils and cook for 1 minute, then add 4 cups broth (stock). Bring to the boil and simmer 20-25 minutes, stirring from time to time, or until lentils are cooked to your desired doneness.
  5. Adjust the thickness of the soup by adding more stock if necessary (I eventually used 5 cups of broth). Check seasoning and adjust if necessary.
  6. Just before serving add the finely chopped parsley.
  7. Last updated: September 4, 2019

myfavouritepastime.com

Step By Step Photos

Below is uncooked green lentil also called Laird Lentils

Laird Green Lentil myfavouritepastime.com

Heat the olive oil and add the onions and mushrooms. Cook over medium high heat for about 5-8 minutes until all the water evaporates. Add the paprika, cayenne pepper, oregano and salt to taste and cook over low heat for 2 minutes.

Add all the tomatoes and Worcestershire sauce, cover and cook for 5 minutes over medium high heat, stirring from time to time.

Add the lentils and cook for 1 minute, then add 4 cups broth (stock). Bring to the boil and simmer 20-25 minutes, stirring from time to time, or until lentils are cooked to your desired doneness.

Adjust the thickness of the soup by adding more stock if necessary (I eventually used 5 cups of broth). Check seasoning and adjust if necessary. Just before serving add the finely chopped parsley.

myfavouritepastime.com

myfavouritepastime.com Last updated: September 4, 2019.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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