Description
This hearty mushroom stew with quinoa and lentils is not only healthy and delicious, but also very satisfying. It’s gluten free, full of fiber and plant protein – a true power-stew!
Ingredients
Scale
- 1 onion
- 3 garlic cloves
- 1 tsp thyme, dried
- 14 oz mushrooms (400 g)
- 1/2 cup green or brown lentils, uncooked (100 g)
- 1/2 cup quinoa (100 g)
- 3 cups vegetable broth
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 1 cup plant milk (e.g. almond or oat), unsweetened (250 ml)
Instructions
- Dice the onion and mince the garlic. Brush the mushrooms and slice.
- Sautée the onion and garlic in a few tbsp of water or a bit of oil in a large pot until translucent.
- Add the sliced mushrooms, thyme and a pinch of salt and sautée for about 5 min until the mushrooms have softened.
- Rinse the quinoa and lentils and add to the pot together with the broth, salt, pepper and paprika. Bring to a boil and let simmer for 20-25 min.
- At the end of the cooking time, stir the cornstarch into 1/2 cup cold water. Pour into the stew and and add the almond or oat milk. Stir, bring to a boil one more time.
- Season with more salt and pepper of needed and serve (e.g. with whole grain bread).
Notes
This stew thickens quite a bit once cooled. To reheat it on the stove, simply add a bit of water or broth to thin it out a bit.
- Prep Time: 10 minutes
- Cook Time: 25 minutes