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+ servings

Vegan Mushroom Stew with Lentils

by Jennifer
6
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • ½ cup carrot, diced
  • 2 stalks celery, chopped
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons tamari
  • 3/4 cup green lentils, rinsed and sorted
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 14 1/2- ounce can full fat cocont milk
  • 2 teaspoons fresh thyme leaves
  • 2 cups dark leafy greens, sliced, like spinach, kale, mustard greens, collards
  • ½ teaspoons sea salt
  • ¼ teaspoon pepper
  • Heat oil in a large pot.
  • Add onion, carrots, and celery. Cook for 2 minutes.
  • Add mushrooms and tamari. Cook 5 minutes, stirring occasionally.
  • Stir in lentils and broth. Bring to a boil. Reduce heat, cover, and simmer 20 minutes or until lentils are cooked through.
  • Stir in tomato paste, coconut milk, thyme, greens, salt and pepper.
  • Cook 10 minutes until heated. Serve over mashed potatoes or mashed cauliflower.
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