Spicy lentil, mushroom and spinach stew

Lou

3 years ago

The perfect dish that’s quick, delicious, filling and meat free

I love this spicy lentil, mushroom and spinach stew it ticks a lot of boxes.

SERVES: 4
PREP TIME: 15 mins
COOK TIME: 20 mins
DIFFICULTY: easy

Spicy lentil, mushroom and spinach stew

This is the perfect dish when you need something quick, delicious and filling for dinner.

But let’s talk about lentils!

Lentils; love ’em or hate ’em

Lentils are quick and easy to make.

And they don’t require soaking first – that’s a bonus.

But let’s be honest.

Lentils don’t usually make you go weak at the knees.

So, when you cook them.

Then you need to make sure they are perfect.

Because they are not only good for you.

But in dishes like this one, they are actually a bit of a winner!

And for midweek meals, lentils are great to throw into soups, stews and salads – Check out this spicy sausage and lentil casserole

So knowing the different types of lentils will ensure your dishes will be perfect.

Here’s a snapshot.

Types of lentils

Red Lentils

Red lentils cook much quicker than green or brown lentils (taking only about 15 mins to cook)

Brown Lentils

Brown lentils are used in a lot of soup recipes.

These lentils take about 30 mins to cook but don’t overcook them, as they can turn to mush.

French Green Lentils

Le Puy lentils (also called French Green Lentils) are great for adding to soups and salads.

They cook in about 40-45 mins.

Beluga Lentils

Black lentils (also called beluga lentils) are similar in texture to green lentils.

Beluga lentils cook in about 25-30 mins.

Quick nutritional facts

Low-fat
Nutrient dense
High in fibre
Good source of iron
High in protein
Good source of folic acid
High in magnesium
And gluten free

Spicy lentil, mushroom and spinach stew recipe

This is a fab dish.

And if you make a big batch you can easily freeze it.

Plus, to mix things up, I added chicken to this dish when I took it out of the freezer for another midweek meal.

(and the fam. thought I’d made an entirely new dish!)

Ingredients

1 red onion, peeled and diced
3 garlic cloves, peeled and diced
2 teaspoons of paprika
1 teaspoon of cumin
6 portobello mushrooms, sliced
1x 400g can of brown lentils, drained (or dry lentils)
1x 400g can of chopped tomatoes
1 tablespoon of harissa paste (or more depending on how spicy you like it)
2 tablespoons of smooth almond butter or peanut butter
1 teaspoon of brown rice miso paste
Large handful of spinach
Juice of 2 limes
Pinch of salt
Olive oil

Method

1. Place a large pan over medium heat and add a drizzle of olive oil.

2. Once warm, add the diced onion, garlic and a pinch of salt. Cook until the onion becomes soft.

3. Now, add the paprika, cumin and sliced mushrooms. Cook until the mushrooms become soft.

4. Next, add the drained lentils (or dry lentils, see Tip, below), tomatoes, harissa paste, almond or peanut butter and miso paste. Simmer for 15-20 mins until thick and delicious, adding a dash of boiling water if the mixture ever becomes too thick.

5. Once the stew has become thick, squeeze in the lime juice and add the spinach. Cook for a few more minutes until the spinach has wilted.

6. Taste and season before serving.

Tip: If you’re cooking the lentils, you can add them in step 4 with boiling water and cook until they are soft.