Vegan Mushroom and Lentil Stew

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola oil is more budget-friendly.

green lentils

🥗Healthier: black lentils

💰Cheaper: brown lentils

Black lentils are slightly more nutritious, while brown lentils are often cheaper.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often less expensive.

spinach

💰Cheaper: kale

Kale is often cheaper and provides similar nutrients.

Heat the olive oil in a large, deep pan or Dutch oven and add the diced onion. Sauté for 2-3 minutes until slightly softened, then add the celery and fennel and continue to cook for 5 minutes over medium heat, stirring occasionally.

Stir in the garlic, red chilli flakes, fresh thyme, fresh rosemary, smoked paprika and dried oregano and cook for another minute until fragrant.

Add the mushrooms and cook for 6-7 minutes, stirring occasionally, until the mushrooms reduce in size and there’s very little liquid left.

Stir in the tomato paste, green lentils and stock and bring to a boil. Lower the heat, cover the pot with a lid and simmer for 10 minutes.

Add the baby spinach and cook for another minute or two until wilted. Season to taste and serve with your favourite crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary