Hearty Tomato, Mushroom and Lentil Stew
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Serves 4-6
4 tablespoons extra-virgin olive oil, divided
1 (3.5 ounce) package of Shiitake mushrooms from Moussam Valley or other high quality producer
1 (3.5 ounce) package Italian Oyster mushrooms from Moussam Valley or other high quality producer
1 cup peeled and chopped onion
1 cup peeled and chopped carrot
1 garlic clove, peeled and minced
2 tablespoons tomato paste
1 teaspoon salt
1/2 tsp. black pepper
1/2 cup white wine
1 cup dried lentils
2 cups vegetable broth
2 tablespoons balsamic vinegar
1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
1 bay leaf
1/3 cup chopped fresh parsley
This hearty vegan, gluten free stew proves that comfort food can be healthy! Featuring Backyard Farms Cocktail Tomatoes and two different types of organic mushrooms from Mousam Valley, you’ll be licking your bowl clean and coming back for seconds! Why Moussam Valley? Because just like Backyard Farms, they're based in Maine and share our commitment to quality in every phase of their operation. Special thanks to Chef Network Partner, Liz Harris from Floating Kitchen for this tasty recipe and photo!
In a large stockpot over medium heat, warm 2 tablespoons of the olive oil. Add the mushrooms and cook, stirring frequently, until well browned, about 5 minutes. Remove the mushrooms to a clean bowl and set aside.
Add the remaining olive oil to the stockpot. Add the chopped onion and cook, stirring frequently, until softened, about 5 minutes. Add the chopped carrots and cook, stirring frequently, for an additional 5 minutes. Then add in the minced garlic, tomato paste, salt and black pepper. Cook for 1-2 minutes, stirring to coat the vegetables in the tomato paste. Add the white wine and bring it to a simmer, scraping the bottom of the stockpot to loosen any browned bits. Cook until the wine is almost fully reduced.
Stir in the lentils, vegetable broth, balsamic vinegar, tomatoes, bay leaf and cooked mushrooms. Cover the stockpot and bring the stew to a boil. Then remove the cover and let the stew simmer, stirring occasionally, for about 20 minutes. Most of the liquid will be absorbed.
Remove the stockpot from the heat. Remove and discard the bay leaf. Stir in the chopped parsley. Then taste and adjust for salt and black pepper. If you want a thinner stew, you can stir in an additional 1/2 – 1 cup vegetable broth.
Serve the warm stew over mashed potatoes, polenta, rice, quinoa, etc.
Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.