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Servings: 8
Calories: 295kcal
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 onion diced
- 1 celery stick diced
- 2 garlic cloves diced
- 4 small-medium carrots diced
- 2 potatoes diced
- 2 sweet potatoes diced
- 1 ½ cups brown lentils
- 3-4 cups vegetable broth
- 1 can of tomatoes
- 1 teaspoon ground cumin
- 1 bay leaf
- ½ teaspoon cinnamon powder
- salt and pepper
- 2 cups cremini mushrooms halved
- fresh parsley to serve
- French Bread
Instructions
- Heat the olive oil in a Dutch oven. Add the tomato paste and cook for a couple of minutes.3 tablespoons olive oil, 2 tablespoons tomato paste
- Add the onion, celery, and garlic and cook for 5-7 more minutes. Add the carrots, potatoes, sweet potatoes, and lentils. Mix well and add the vegetable broth, crushed tomatoes, cumin, bay, cinnamon powder, salt and pepper.1 onion, 1 celery stick, 2 garlic cloves, 4 small-medium carrots, 2 potatoes, 2 sweet potatoes, 1 ½ cups brown lentils, 3-4 cups vegetable broth, 1 can of tomatoes, 1 teaspoon ground cumin, 1 bay leaf, ½ teaspoon cinnamon powder, salt and pepper
- Bring to simmer and cook for 30 minutes, add the mushrooms and cook for another 15-20 minutes, or until thick and creamy.2 cups cremini mushrooms
- Serve with fresh parsley and French bread.fresh parsley to serve, French Bread
Notes
- Perfect Mushrooms: Adding the mushrooms towards the end keeps them from getting too soft, so they retain a nice bite in the stew.
- Thicker Stew: For a heartier consistency, mash a few of the potatoes and sweet potatoes in the pot before adding the mushrooms. This will naturally thicken the stew and give it a creamier texture.
- Balanced Seasoning: Always taste the stew before serving and adjust the seasoning. Sometimes a small pinch of salt, a dash of pepper, or an extra sprinkle of cumin can really elevate the flavors.
- Depth of Flavor: Cooking the tomato paste for a few minutes at the start helps to deepen its flavor, giving your stew a rich, robust taste. Don’t skip this step!
- Vegetable Variations: Feel free to customize the vegetables based on what you have on hand. Butternut squash, parsnips, or even some chopped kale or spinach added in the last few minutes of cooking can be great additions.
- Perfect Texture: Keep an eye on the texture of your lentils and vegetables. If you like your stew more on the soupy side, add a little more vegetable broth during cooking. For a thicker stew, let it simmer uncovered for the last 10 minutes to reduce the liquid.
- Layering Flavors: If you have the time, try letting the stew sit for a few hours or even overnight before serving. The flavors will meld together even more, making the stew taste even better the next day.
- Acidity Balance: If your stew tastes too acidic from the tomatoes, balance it out with a small pinch of sugar or a splash of balsamic vinegar.
- Herb Enhancement: Adding a sprig of fresh thyme or rosemary along with the bay leaf can add another layer of flavor. Just remember to remove them before serving.
Nutrition
Calories: 295kcal | Carbohydrates: 50g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 444mg | Potassium: 1007mg | Fiber: 15g | Sugar: 7g | Vitamin A: 13382IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 4mg
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