Mushroom Lentil Stew with Quinoa
This hearty, creamy mushroom lentil stew with quinoa is not only healthy and delicious, but also incredibly filling! It’s naturally gluten-free and packed with fiber and plant-based protein – a true comfort food power stew.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
Ingredients
- 1 onion
- 3 garlic cloves
- 1 tsp thyme, dried
- 1/2 tsp rosemary, dried
- 14 oz mushrooms (400 g)
- 1/2 cup green or brown lentils, uncooked (100 g)
- 1/2 cup quinoa (100 g)
- 2 cups kale, chopped (60 g)
- 4 cups vegetable broth (1 l)
- 1 bay leaf
- 1/2 tsp paprika
- 1/2 - 1 tsp salt
- black pepper
- 1 1/4 cup unsweetened plant milk (e.g. almond or soy) (300 ml)
- 2 tbsp cashew butter (30 g)
- 2 tbsp balsamic vinegar
Instructions
- Prepare the vegetables: Dice the onion and finely chop the garlic. Clean the mushrooms and slice them.
- Sauté the vegetables: In a large pot, sauté the onion in a few tablespoons of water or a little oil for 3–4 minutes until translucent.
- Add the mushrooms, garlic, thyme, rosemary, and a pinch of salt and cook for about 5 minutes until the mushrooms soften.
- Cook the lentils and quinoa: Rinse lentils and quinoa and add them to the pot together with the broth, salt, and pepper. Bring everything to a boil, then simmer on low to medium heat for 20 minutes. Remove the bay leaf.
- Add milk, cashew butter, and greens: At the end of cooking, stir in the plant milk, almond butter, balsamic vinegar, and chopped kale. Simmer for another 5 minutes and season with salt and pepper.
Notes
The stew will thicken further as it cools. When reheating, add a little water or broth if needed.
It keeps well in the refrigerator for 4-5 days and also freezes beautifully.
Find it online: https://www.veggiejam.com/english/mushroom-stew-with-quinoa/