MUSHROOM LENTIL STEW
Serve with a rustic loaf, whole wheat crackers, or a dollop of chevre on top. It's super healthy, easily adapted to vegetarian or vegan diets, and warms you right up on a chilly day. Did I also mention, it's bloody delicious! This recipe yields about 3 quarts. I filled three large yogurt containers and stuck two of them in the freezer and the other in the fridge. It takes a couple days to thaw in the fridge, but it makes a great soup to take to work or school in a small mason jar.
Provided by Annie Made
Categories Potato
Time 55m
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan melt butter. Sauté onions until sweet. Add carrots and celery and continue to sauté for a few minutes. Then add in mushrooms. I used shitake and white button, but you can use more flavorful mushrooms -- Sprinkle with some sea salt and ground pepper and sauté for one more hot second.
- Add your liquid. Chicken broth is what I used but vegetable broth would work well too I assume. Bring to a boil and then set to simmer. Add potatoes, lentils, and sage and let simmer for 15 minutes.
- Keep simmering for the last few minutes while adding spices to taste. You always want to add spices at the last minute. Otherwise you'll cook the flavor right out of 'em.
- Serve with a rustic loaf, whole wheat crackers, or a dollop of chevre on top.
Nutrition Facts : Calories 159.1, Fat 3.3, SaturatedFat 1.5, Cholesterol 5.1, Sodium 417.3, Carbohydrate 23.1, Fiber 4.2, Sugar 2.1, Protein 10.4
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