Lentil, mushroom and kale stew
Although we are not vegetarians we often eat vegetarian meals especially as we get a bit older. A vegetarian meal with puy lentils and mushroom is perfect for a midweek meal or meat free Monday meal. The mushrooms and miso paste hit the unami spot perfectly in this recipe. For a more substantial meal you could serve with some wild or brown rice - but it’s hearty enough without.
ingredients
serves 2 hearty bowls
1 tablespoon olive oil
300g mushrooms (chestnut), sliced
1 onion, chopped
2 garlic cloves, crushed
1 sprig rosemary
3 sprigs thyme
1 tbsp apple cider vinegar
300g puy lentils, rinsed
400ml vegetable stock
1 tbsp miso paste
2 large handfuls kale
1 large handful parsley
method
prep time: 40 mins
Heat the oil in a large pan and fry the sliced mushrooms for 5-8 minutes until they have released some of their juices. Stir to prevent the mushrooms sticking.
Add the chopped onions and sauté together.
While the mushrooms and onion is cooking finely chop the herbs. You want a tablespoon of the chopped herbs.
Add the herbs to the pan and then deglaze the pan with the apple cider vinegar, scraping all the caramelised mushrooms off the bottom of the pan.
Add the puy lentils and the stock and stir everything together.
Simmer the pan for 20 minutes until the puy lentils are cooked.
Add the chopped kale and miso paste and stir. Cook together for a few minutes until the kale has wilted.
Stir in the parsley and serve.
For a more hearty meal, serve with brown or wild rice.
the health boost tip
Mushrooms were once considered ‘food of the gods’ and the nutritional profile clearly shows why. Packed with beta glucans to support the immune system, vitamin K, copper, selenium, B vitamins and phosphorus.
Download a printable version here
