Lentil & Mushroom Stew on Butter Bean Mash – Warm & cozy

There’s nothing like a warm, hearty stew to make you feel better during the cold winter evenings. The best stews are warm, meaty, chunky dishes packed with all of your favourite flavours in one bowl. Lentil & Mushroom Stew on Butter Bean Mash is the best way to spend an evening indoors with your family. It’s also vegan and vegetarian-friendly but still perfect for meat-lovers as well. It doesn’t get better than this.

Lentils are a great plant-based protein source and mushrooms add that meaty umami flavour to round it out. Each bit of this dish can be prepped beforehand and cooked all at the same time. Not only does this help with cutting down cooking time, but you can always get another family member to help you out. Lentil & Mushroom Stew on Butter Bean Mash has all the flavours and textures you need for a hearty winter meal.

A bowl of Lentil & Mushroom Stew on Butter Bean Mash paired with family and friend is the best way to keep warm this winter.

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Lentil & Mushroom Stew on Butter Bean Mash Recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1½ cups brown lentils

• 5 cups mushroom stock

• 1 bunch fresh thyme sprigs

• 1 onion, diced

• 500 g portabellini mushrooms, sliced

• 4 cloves garlic, thinly sliced

• 2 tbsp tomato paste

• ½ tsp dried chilli flakes

• 1×400 g tin diced tomatoes

• olive oil

• salt & pepper to taste

• Butter bean mash:

• 2×400 g tinned butter beans, rinsed & drained

• 1 clove garlic, grated finely

• 2 tbsp lemon juice

• 60 ml olive oil

• salt & pepper, to taste

• chopped parsley or micro herbs, for serving

Method

• Butter bean mash:
• To make the mash, add all the ingredients to a food processor.
• Blitz until completely smooth, adding a little water if you want to thin it out.
• To warm up – transfer to a saucepan over low heat and stir until warmed through.
• Taste to adjust seasoning.
• For the lentil stew:
• Rinse lentils well. Place in a large pot or Dutch oven and add the mushroom stock and thyme.
• Bring to a boil, then reduce to a simmer. Cook with lid ajar for about 25 minutes until tender. If you need to give them a little liquid top up add some boiling water from the kettle.
• Discard the thyme sprigs.
• Meanwhile, heat a drizzle of olive oil in a large sauté pan.
• Add onion and mushrooms. Season lightly and cook until the onion softens and mushrooms are golden. Add garlic, tomato paste and chilli flakes. Cook until tomato paste turns a deep dark red colour and smells sweet.
• Pour in the tinned tomato and deglaze the bottom of the pan.
• Add the cooked lentils and all their liquid. Mix everything well together.
• Taste to adjust seasoning Serve stew on warmed butter bean mash and sprinkle with micro herbs.

Notes

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