Creamy Lentil Stew with Oyster Mushrooms

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.

Start by removing the casings from the honey-garlic sausages directly over the pot, keeping the temperature low to prevent the meat from escaping.

Sauté the sausage meat in the pot until cooked through, then transfer it to a bowl and set aside.

If using olive oil, heat it in the bottom of the pot until shimmering.

Add the oyster mushrooms to the pot, either sliced or torn, and let them caramelize without tossing them too much for a few minutes before removing them and setting aside.

Add three halved and sliced shallots to the pot, along with a pinch of salt, and sauté until softened without browning.

Next, add a halved and sliced leek to the pot and sauté until softened, ensuring to rinse the leek first to remove any grit.

Add four minced cloves of garlic and sauté until fragrant, about 30 seconds, being careful not to burn the garlic.

Add 1 3/4 cups of green lentils to the pot and toss to coat with the vegetables.

Pour in 1/2 cup of dry white wine to deglaze the pot, scraping up the caramelized bits from the bottom.

Add four cups of vegetable stock, two bay leaves, and two teaspoons of herbes de Provence, then bring to a boil before reducing to a simmer.

Cook the lentils uncovered for 25 to 35 minutes or until tender.

In a food processor, blitz two cups of baby spinach until it resembles mulch, then stream in one cup of heavy cream and set aside.

Add one tablespoon of Dijon mustard and two tablespoons of red wine vinegar to the pot, then return the cooked sausages and mushrooms.

Incorporate the cream and spinach mixture into the pot and bring the stew back up to temperature before removing from heat.

Garnish with fresh parsley and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens