How to Make Portobello Mushroom Stew with Lentils - A Step-by-Step Guide

When it comes to hearty and satisfying meals, a stew always hits the spot. This Portobello Mushroom Stew with Lentils is a comforting and nutritious dish that is perfect for a cozy night in. The combination of earthy portobello mushrooms, protein-packed lentils, and fragrant herbs creates a flavorful and filling stew that will leave you feeling satisfied and nourished.

One of the best things about this recipe is that it's incredibly easy to make. With just a few simple ingredients and...

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Ingredients

  • 1 teaspoon olive oil
  • 2 cups diced portobello mushroom caps
  • 1 small green bell pepper, diced
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • 6 cups vegetable broth
  • 1 (6 ounce) can tomato paste
  • 1 ½ cups dry brown lentils
  • 1 bunch fresh basil, stemmed and chopped
  • 4 tablespoons dry sherry

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
  • Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
  • Ladle into bowls and float 1 tablespoon sherry on top of each bowl.
  • Nutrition

    389 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 1706mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 27g
    • Total Sugars: 13g
    • Protein: 24g
    • Vitamin C: 33mg
    • Calcium: 138mg
    • Iron: 8mg
    • Potassium: 1446mg