This mushroom lentil stew is absolutely delicious. Made with lentils, wild mushrooms, garlic, thyme and tamari, this vegan and gluten-free meal is nutritious and tasty, and easy to make. It’s also relatively quick and easy to make, and makes good leftovers. You can serve the stew over mashed sweet potatoes, or basmati brown rice if you prefer although I prefer the color contrast, and the texture and nutrients aspects of the sweet potatoes. Garnish with minced parsley if you like.
Lentils are a legume that do not require any soaking. It’s also easier to digest, contrary to beans. It’s a good source of complex carbohydrates and fibre, as well as proteins, although proteins are not complete. They are also rich in B vitamins and various minerals, and are a great source of health-promoting polyphenols, which have antioxidant and anti-inflammatory properties with potential cancer-cell inhibiting effects. Lentils are also known to help lower blood sugar levels. They are good for your heart.
There are different types of lentils. In this recipe, I used green lentils but brown could be used as well. They just all have a different texture and flavours but they are similar.
I used a variety of wild mushrooms but you could use crimini mushrooms if that’s what you have. I just wouldn’t use regular white mushrooms but again that would be ok too if thats what you have. I like to use a mix of mushrooms in this recipe for taste, texture and nutrition.
How to Make Sweet Potato Mash
Very easy. Peel sweet potatoes and boil or steam them until tender. Add them to your food processor with a little extra-virgin olive oil (or grass-fed butter although not vegan) for healthy fats, sea salt for minerals and taste, and if you like, a dash of red pepper flakes or dried herbs, and process until smooth, scraping down sides as needed. Voila.
This mushroom lentil dish is vegan and gluten-free.
If you like lentil recipes, you may enjoy those on the website:
Mushroom Lentil Stew
- 1 tbsp olive oil
- 1 onion diced
- 2 large cloves garlic minced
- 3 cups wild mushrooms wiped and trimmed if needed, then sliced
- 1 tsp dried thyme (or 1 tbsp fresh)
- pinch red pepper flakes
- 1 tbsp gluten-free tamari
- 1 tbsp tomato paste
- 2/3 cup dried green lentils rinsed
- 2-3 cups vegetable or mushroom broth
- Heat olive oil in a large pot over medium low heat.
- Add onions and cook until translucent, about 3 minutes.
- Add garlic, thyme and red pepper flakes and stir to combine.
- Add tamari and scrape down bottom of pan.
- Add tomato paste, stir and let cook a minute.
- Add lentils and cover with broth. Bring to a boil, reduce heat to low, cover and cook until lentils are tender, about 25 minutes.
- While lentils are cooking prepare sweet potato mash by steaming or boiling peeled and diced sweet potatoes until tender, and then add them in your food processor with a little healthy fat like olive oil, and a pinch of pink salt, and processing until smooth.
- Serve lentils over mashed potatoes and garinsh with minced parlsey if desired.