Portobello Mushroom & Potato Stew with Lentils
A warm, comforting stew that is richly flavorful. Plus filled with satisfying plant-based nutrients. Great for lunch or dinner!
Servings5 medium bowls
- 1 yellow onion
- 1 large carrot
- 3 medium gold potatoes (about 1 lb.)
- 2 large portobello mushrooms (or 8 oz. cremini/button)
- 1/2 cup green/brown lentils
- 4 cups vegetable broth
- 3 Tbsp. tomato paste
- 2 Tbsp. tamari
- 2 tsp. garlic powder
- Fresh parsley for serving
- Spinach or kale, to stir in at the end
Dice onion and carrot. Cut potato into 1/2-inch to 3/4-inch cubes. Slice portobello mushrooms.
In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more liquid as needed.)
When onions are translucent, add garlic powder, carrots, potatoes, and mushrooms. Stir and sauté for 2 minutes.
Add 4 cups broth, tomato paste, and tamari. Rinse lentils well and add to pot.
Increase heat to bring to a light boil.
Reduce heat, cover, and simmer for about 25-30 minutes or until lentils are cooked through.
Salt/pepper to taste as needed (or add more tamari). Garnish with fresh parsley before serving if desired.
Additions/variations: leeks, celery, spinach/kale, bay leaves (remove before serving) or other herbs like thyme, rosemary, parsley, etc.
This is a great meal for leftovers as it tastes even better the next day as the flavors blend & intensify.
If you're not a fan of mushrooms, simply omit and increase lentils to about 3/4 cup or 1 cup (depending on desired thickness).
Calories: 193 kcal | Carbohydrates: 39 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Potassium: 933 mg | Fiber: 10 g | Sugar: 6 g | Vitamin A: 2595 IU | Vitamin C: 25 mg | Calcium: 39 mg | Iron: 3 mg