In one word, this dish is cozy.
It doesn’t look like much, based on the photo… but this lentil stew will have you longing for a log cabin and a crackling fire. Even in May. It is hearty, packed with nutrients, and mouthwateringly enchanting.
This recipe takes under 30 minutes to make and makes A LOT of servings (10-12 servings), so feel free to pop a container into the freezer for a later date.
I swear, the lentil stew has all the feels of the beef stew you had as a kid but without any of the harmful ingredients.
- 2 tbs olive oil
- ½ white onion, diced
- 4 large stalks of celery, chopped
- 5 large carrots, sliced into ¼ inch circles
- 2 large, chopped Portobello mushrooms
- 2 cloves garlic
- 4 tbs amino acids
- 4 drops liquid smoke
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 1 ½ tbs Better Than Bouillion; Vegetable Base
- 8 cups water
- 1 ½ cup lentils
- 2 cups frozen green peas
- 2 tbs fresh parsley
- Nutritional yeast (optional)
- In a large stock pot, combine the onion and the oil. Begin to cook on medium heat.
- Add in the chopped celery and carrots and stir. Cook for 3 minutes.
- Add in the mushrooms and continue to cook for 2 more minutes, stirring occasionally.
- Add the garlic, amino acids, liquid smoke, Italian seasoning, black pepper, vegetable base, and water to the pot and stir until combined.
- Let simmer for 1-2 minutes and add the lentils.
- Bring to a slight boil, then cover and turn heat to low.
- Let simmer for 20 minutes or until lentils are soft.
- Add in peas and let cook for 2 more minutes.
- Stir in the fresh parsley.
- Serve over mashed potatoes or on its own. Sprinkle with fresh parsley and nutritional yeast to garnish.