All credit to Rainbow Plant Life, one of my favorite Youtube cooking channels. Below is her recipe with some of my modifications.
- 1 cup beluga black lentils, rinsed and clean of stones
- 2 cups broth
- A shake of dry thyme, or 6 sprigs fresh thyme
- A shake of dry rosemary, or 1 sprig fresh rosemary
- bay leaf
- A pinch of salt
- 8 whole black peppercorns
- A drizzle or so of cooking oil
- 1 red onion, diced
- 7 cloves garlic, minced or diced
- 4oz misc. mushrooms (shiitake, oyster, etc.), sliced
- 16oz crimini mushrooms, sliced
- 1/2 tbs dry thyme, or 1 tbs fresh thyme leaves
- Spice to taste, e.g., at least 1/2 tsp crushed red pepper flakes, or 1/2 jalapeño pepper, minced
- 1/4 cup white wine
- 1 1/2 tbs miso paste
- 3 tbs tahini
- 1 1/2 tbs soy sauce
- 2 cups low-sodium broth
- 1 16 oz can coconut milk
- 1 medium-sized bag of kale or spinach
- A generous squeeze of citrus juice, e.g., lime, lemon
- Toasted baguette or other rustic bread
- Heat large pot with lentils and broth.
- Add all spices for lentils.
- Bring to a boil.
- Reduce heat to medium.
- Add a pinch of salt.
- Let simmer for 20-25 minutes until lentils are just tender.
- In the meantime, finish prep of mushroom stew vegetables if needed.
- Once lentils are tender, transfer them to a separate bowl, draining if needed.
- Reheat pot with cooking oil for mushroom stew on medium to medium high.
- Once oil is shimmering, add onions.
- Saute for 5-7 minutes until onions are lightly browned.
- Add sliced mushrooms and a generous pinch of salt and pepper.
- Add all other spices.
- Stir with onions and oil until well-incorporated.
- Let sit for 3-8 minutes until water has seeped out and evaporated, and mushrooms are browning.
- Deglaze the bottom of the pot with wine, scraping up brown bits as needed.
- Let wine almost fully evaporate.
- Add miso paste, tahini, and soy sauce.
- Stir until well-combined.
- Pour in cooked and drained lentils.
- Add 2 cups vegetable broth and coconut milk.
- Stir well and bring stew to a boil.
- Blend a few parts of the stew with an immersion blender to your liking.
- Turn off heat.
- Add kale or spinach.
- Mix well.
- Mix in citrus juice.
- Let cool to a comfortable eating temperature before serving with your favorite starch.