Ingredient tip: Grayish-green French lentils stay firm when cooked; red lentils cook quickly but can lose their texture; and brown (often with a greenish cast and simply labeled “lentils”) soften but retain texture when cooked.
Lentil, Mushroom, and Spinach Stew
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Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, cut in large dice
- 2 medium carrots, cut in large dice
- 1 medium celery stalk, cut in large dice
- 1½ cups cremini or portobello mushrooms
- 1 cup flat brown lentils, rinsed
- 7-8 cups low-sodium vegetable broth
- 1 bay leaf
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- 3 medium cloves garlic, minced
- 4 cups (packed) baby spinach leaves
- Sherry or sherry vinegar (optional)
Instructions
- In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.
- Remove bay leaf. Purée half of the mixture and return to pot. If desired, add remaining 1 cup stock to reach desired consistency. Stir in baby spinach leaves and cook for 1 minute. Season with salt and pepper. Top each serving with a spoonful of sherry or sherry vinegar, if desired.
Recipe Notes
Nutrition Facts
Lentil, Mushroom, and Spinach Stew
Amount Per Serving
Calories 180
% Daily Value*
Sodium 348mg
15%
Total Carbohydrates 30g
10%
Dietary Fiber 11g
44%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING:180 cal, 14% fat cal, 3g fat, 0g sat fat, 0mg chol, 10g protein, 30g carb, 11g fiber, 348mg sodium
