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Lentil Melange (Lentil Stew)

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Servings 4

Ingredients

  • Splash of olive oil
  • 1 onion diced
  • 2-3 carrots in 1” chunks
  • 2-3 cloves garlic rough minced
  • 1 c green or brown lentils
  • 2 c rough chopped cremini mushrooms
  • 1 c diced tomatoes or 1 can diced tomatoes
  • 3 c vegetable broth (use a little more cooking liquid if cooking on the stove)
  • 1-2 bay leaves
  • salt + pepper to taste…needs quite a bit of salt
  • A few big handfuls of fresh spinach or ripped pieces of kale

Instructions

  • Soften onion in soup pot or in the instant pot on sauté.
  • Add garlic, carrots, mushrooms, or any other hearty/root vegetable you choose and continue to cook, stirring periodically for another few minutes. If adding mushroom, I recommend adding more olive oil to help soften the mushrooms as they can take a while to release their moisture and the added oil seems to help.
  • Add tomatoes, broth, salt + pepper, and bay leaves (or any other herbs you choose to use.
  • If cooking in an instant pot, cover and pressure cook on high for 10-12 minutes with natural release. If cooking in a soup pot, bring to a boil, reduce to simmer, and cook 30-40 minutes, stirring occasionally, until lentils are soft.
  • Turn off heat, add spinach or kale, and stir to wilt.

Notes

Serve with yummy bread and olive oil for dipping.