Lentil And Mushroom Stew Recipes

Steps:

• In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
• Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Steps:

• Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
• Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
• Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
• Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.

Steps:

• Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
• Stir in garlic and ground red pepper, stirring frequently for 1 minute.
• Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
• Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.

Steps:

• Combine everything except optional ingredients in slow cooker. Cook on high 4-6 hours or low 8-12 hours. If using spinach and/or tomatoes, add 2 hours before serving. If using lemon juice and/or parmesan cheese, add just before serving.

Steps:

• Mix sweet potato, oil and salt and pepper. Toss and place on baking sheet.
• Bake at 400 deg for 30 minutes.
• Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.).
• Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, lentils, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving.
• Divide into 2 oven safe bowls and top with the sweet potatoes.
• Bake at 350 deg. for 30 minutes.
• Serve with biscuits or bread.

Steps:

• In a large saucepan melt butter. Sauté onions until sweet. Add carrots and celery and continue to sauté for a few minutes. Then add in mushrooms. I used shitake and white button, but you can use more flavorful mushrooms -- Sprinkle with some sea salt and ground pepper and sauté for one more hot second.
• Add your liquid. Chicken broth is what I used but vegetable broth would work well too I assume. Bring to a boil and then set to simmer. Add potatoes, lentils, and sage and let simmer for 15 minutes.
• Keep simmering for the last few minutes while adding spices to taste. You always want to add spices at the last minute. Otherwise you'll cook the flavor right out of 'em.
• Serve with a rustic loaf, whole wheat crackers, or a dollop of chevre on top.