Name: Lentil-Mushroom Stew
Yield: 8 servings
Cuisine: Vegan
Ingredients: 2 Tbsp olive oil; 1 large onion, chopped; 12 oz mushrooms, quartered; 4 carrots, thickly sliced; 3 celery stalks, sliced; 4 cloves garlic, minced; 2 Tbsp tomato paste; ¼ cup flour; 6 cups vegetable broth; 2 Tbsp soy sauce; 1 Tbsp vegan Worcestershire sauce, optional; 1½ tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; ½ tsp smoked paprika; ½ tsp black pepper; 2 lb. potatoes, cut into chunks; 2 cups cooked brown or green lentils; 1 cup frozen peas; Salt to taste

INGREDIENTS

8 servings

2 Tbsp olive oil
1 large onion, chopped
12 oz mushrooms, quartered
4 carrots, thickly sliced
3 celery stalks, sliced
4 cloves garlic, minced
2 Tbsp tomato paste
¼ cup flour
6 cups vegetable broth
2 Tbsp soy sauce
1 Tbsp vegan Worcestershire sauce, optional
1½ tsp dried thyme
1 tsp dried rosemary
2 bay leaves
½ tsp smoked paprika
½ tsp black pepper
2 lb. potatoes, cut into chunks
2 cups cooked brown or green lentils
1 cup frozen peas
Salt to taste

METHOD

Make it

1
Heat oil in a Dutch oven. Cook onion, mushrooms, carrots and celery for 8–10 minutes. Let the mushrooms actually brown.
2
Add garlic and tomato paste and cook 1 minute.
3
Sprinkle flour over everything and cook another minute.
4
Slowly stir in broth.
5
Add soy sauce, Worcestershire if using, thyme, rosemary, bay leaves, paprika and pepper.
6
Add potatoes and bring to a simmer.
7
Cover partially and simmer 25–30 minutes, until the potatoes and carrots are tender.
8
Stir in lentils and peas and cook another 5–10 minutes.
9
Remove bay leaves and adjust salt and pepper.

Cooking notes

Other options mentioned: vegan beef chunks, seitan or TVP in place of lentils; alternate preparation is not given.

Serving suggestions

Rustic peasant bread