Why I Cook Mushroom & Lentil Stew Every Week | Ultimate Comfort Food for Winter

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth is fresher, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often cheaper and nutritious.

Heat 1 & ½ Tbsp cooking oil in a large pot.

Add 1 cup sliced carrot and 1 cup sliced celery; let it cook for at least 5 minutes.

Add 2 & ½ cups sliced baby potatoes and a small pinch of salt; stir and let it cook for 5 minutes.

Add 2 & ½ cups sliced mushrooms, ½ cup chopped red onions, and 3 cloves of roughly chopped garlic; sauté until softened.

Stir in 1 Tbsp grated ginger, 2 Tbsp gluten free flour, 1 Tsp thyme, 1 Tsp basil, and 1 & ½ Tsp oregano; mix well.

Add 1 & ½ Tbsp balsamic vinegar and 1 Tbsp soy sauce; stir to combine.

Add ½ cup washed red lentils, ½ cup tomato puree, 2 bay leaves, and 2 & ½ cups vegetable broth; stir to combine.

Cover the lid and let it cook for 15 minutes or until lentils are cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary