Indulge in a hearty, nourishing meal with our Vegan Lentil & Mushroom Stew on Butter Bean Mash. This dish combines the earthiness of brown lentils and Portabellini mushrooms with the creamy richness of butter bean mash, making it a perfect comfort food that’s both satisfying and nutritious. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a favorite in your household. With its robust flavors and wholesome ingredients, it’s ideal for a cozy dinner with family or friends.
Serves 6
Ingredients:
1 ½ cups brown lentils
5 cups mushroom stock
1 bunch fresh thyme sprigs
1 onion, diced
500g Portabellini mushrooms, sliced
4 cloves garlic, thinly sliced
2 Tbsp tomato paste
½ tsp dried chilli flakes
1 x 400g tin diced tomatoes
Olive oil
Salt and pepper, to taste
Butter bean mash:
2 x 400g tins of butter beans, rinsed & drained
1 small clove garlic, grated finely
2 Tbsp lemon juice
4 Tbsp / 60ml olive oil
Salt & pepper, to taste
Chopped parsley or micro herbs, for serving
Method:
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.
Image and Recipe Credit: The South African Mushroom Farmers’ Association
