Creamy Lentil and Mushroom Stew
A warm and comforting creamy lentil and mushroom stew that's easy to prepare and loaded with nutrition, perfect for cold days.
Ingredients
Main Ingredients
- 1 cup lentils dried
- 2 cups mushrooms, sliced your choice of mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- to taste Salt and pepper
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Stir in the lentils, vegetable broth, coconut milk, thyme, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes or until the lentils are tender.
- Adjust seasoning if necessary and serve warm.
Notes
Serve with crusty bread or over rice. You can also add fresh herbs or a dollop of cream for extra flavor. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 3g