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Portobello Mushroom Stew with Lentils
Portobello Mushroom Stew with Lentils
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savory portobello mushrooms enhance hearty lentil stew for a satisfying meatless meal.
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
  • 0.5 teaspoon ground white pepper
  • 6 cups vegetable broth
  • 1.5 cups dry brown lentils
  • 1 bunch fresh basil, stemmed and chopped
  • 4 tablespoons dry sherry
Instructions:
  • In a large soup pot over medium heat, sauté mushrooms, bell pepper, onion, and garlic in oil. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are tender, for about 5 minutes.
  • Combine vegetable broth and tomato paste, mixing until fully incorporated. Introduce lentils and bring to a boil. Simmer covered for 30 minutes, stirring occasionally. Stir in fresh basil and continue simmering covered until lentils are tender, approximately 15 minutes. Season with salt and pepper as desired.
  • Serve in bowls and drizzle 1 tablespoon of sherry on top of each serving.

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