Creamy Mushroom and Lentil Winter Stew
Equipment
- Large pot
- Wooden spoon
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and diced
- 2 medium potatoes, cubed
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup green lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened.
- Stir in the carrots, parsnips, and potatoes. Cook for 5 minutes, stirring occasionally.
- Add the mushrooms and garlic. Cook until the mushrooms release their liquid and begin to brown.
- Pour in the lentils, vegetable broth, and thyme. Bring to a boil, then reduce to a simmer.
- Cover and cook for 25 minutes, or until the lentils and vegetables are tender.
- Remove from heat and stir in the heavy cream. Season with salt and pepper.
- Ladle into bowls and top with fresh parsley before serving.
Notes
For the creamiest result, add the heavy cream after removing the pot from heat so it does not separate. If the stew thickens too much on standing, loosen it with a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife