Creamy Mushroom & Lentil Stew by Miguel Barclay

coconut milk

🥗Healthier: cashew cream

💰Cheaper: heavy cream

Cashew cream offers a nutty flavor with fewer calories.

green lentils

🥗Healthier: brown lentils

💰Cheaper: canned lentils

Canned lentils save time and are often cheaper.

Peel the potato and chop it into chunks; place it in salted water to boil.

Roughly slice the onion and heat a little olive oil in a pan.

Fry the sliced onion until softened.

Add portobello mushrooms to the pan with the onions.

Add fresh thyme leaves to the pan.

Add half of the canned green lentils along with the juice from the tin.

Season the mixture with salt and black pepper.

Add half a chicken stock cube to the pan.

Boil the potatoes for about 15 minutes until tender; then drain and mash with a fork, adding a bit of olive oil, salt, and black pepper.

Heat cream in a separate pan.

Plate up by adding a spoonful of mashed potato, followed by the mushroom and lentil stew on top.

Garnish with more thyme leaves and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens