Lentil Stew with Mushrooms and Root Vegetables

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Sometimes I'm shocked by how much depth of flavor lentils can absorb.

Imagine lentils cooking in a deep broth of root vegetables and mushrooms until they slowly melt and break down.

This lentil stew is perfect when you want to make something warm and delicious that can accompany a serving of rice or pasta (or even ptitim).

The root vegetables provide a deep, full flavor and the mushrooms kick everything up to another level.

I'm not exaggerating. Really. It turns out to be a stunning winter stew.

Another reason I used mushrooms is because they add volume to the dish with a very low calorie count.

A bit about Lentil Stew with Mushrooms and Root Vegetables

1: I used green lentils which I didn't soak, just rinsed off the dust and straight into the pot.

It's really not mandatory to soak lentils.

You can substitute with red lentils, black lentils, yellow lentils, or even buckwheat. Any legumes that don't require soaking (yes, yes, I know buckwheat isn't a legume, it's a seed).

2: I used particularly aromatic root vegetables like Jerusalem artichoke, ginger, and carrots to provide a wonderful aroma and taste. If you don't like a specific vegetable, swap it out (this isn't a pastry shop).

3: To add volume and flavor with minimum calories, I added a large handful of button mushrooms. If you want other mushrooms, go for it: Portobello, Oyster, and Shiitake would all fit perfectly here.

4: Notice I didn't use dry spices because I wanted a "quieter" stew in terms of flavors. Want to turn up the volume? Sauté a teaspoon of cumin and a teaspoon of Hawayij for soup along with the onion.

Nutritional Values for the Lentil Stew

One serving out of 4 (approx. 250g) contains:

• 265 kcal
• 14g protein
• 41g carbohydrates
• 5g fat
• 1g saturated fat
• 14g dietary fiber

Another steaming stew recipe?

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  Lentil and Mushroom Stew

  Servings 4 servings

  Calories 265 kcal

  Ingredients

  • 1 cup green lentils, rinsed
  • 1 basket button mushrooms, rinsed and sliced
  • 1 onion chopped
  • 2 carrots peeled and sliced
  • 1 root of Jerusalem artichoke, palm-sized, peeled and sliced
  • 1 parsley root
  • 1 stalk celery, rinsed and sliced
  • 4 garlic cloves, minced
  • 1 tsp ginger
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 water for cooking

  Instructions

  1. Heat the oil in a large pot that can hold the stew

  2. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent

  3. Add the rest of the root vegetables: Jerusalem artichoke, ginger, carrots, parsley root, garlic, celery, and salt, and sauté for a few minutes

  4. Add the mushrooms and continue to sauté until the mushrooms lose some of their volume

  5. Add the lentils and continue to sauté for a few more minutes while stirring

  6. Add water just until covered and bring to a boil

  7. Lower the heat and cook for 15-20 minutes until the lentils soften and melt into the stew

  8. It's best to enjoy the stew with rice or buckwheat 🙂

  Recipe Video