Green Lentil Wild Mushroom Stew With Parsley & Mediterranean Spices

April 18, 2022
This flavorful dish made it to our table on Good Friday. We had it as part of the main dish but it's perfect on its own too or as a side dish. It is high in protein from the soy and lentils, and the huge amounts of fresh herbs add an extra healthy boost of flavor and nutrients. The best thing is, if you have some leftovers, you can stretch it out with some pasta, nutritional yeast, olive oil, and balsamic vinegar to make a perfect pasta salad. I even had it for breakfast on the next morning (yes, I eat breakfast for lunch, and lunch for breakfast—you should try it too if you are not doing it yet!) Wanting to add my own wild spin to the recipe, I stirred in some authentic British mint sauce as a final flourish, that I had in my fridge as I never tried it before and hence I live in Scotland for quite a while now, I had to give it a try (it goes well in soups and stews).

Green Lentil Wild Mushroom Stew With Parsley & Mediterranean Spices

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  • 250g soy granuls
  • 2 tbs olive oil
  • 4 cloves garlic, minced
  • 1 small red onion, finely chopped
  • 3 large bunches fresh parsley, finely chopped
  • 1 tsp sea salt
  • 1 tsp za'atar seasoning
  • 1/2 tsp dried rosemary
  • 1 l veggie broth
  • 200g green lentils, soaked for overnight, rinsed and drained
  • 2 tsp ground turmeric
  • 1/2 tsp saffron
  • 1 tbsp mint sauce
  • 1/2 lemon juice
  • 150 g dried wild mushrooms
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Directions

1. In a large pan, add the olive oil and sauté the onions over medium heat for 7–8 minutes until soft and browning.

2. Add in garlic, salt, pepper and parsley. Stir to combine and cook for a few more minutes.

3. Next add the stock and the green lentils. Cover and let it simmer for approx. 25 minutes.

4. Then stir in soy granuls and wild mushrooms, add mint sauce, herbs and spices and lemon juice.

5. Cook for a further 7–8 more minutes.

6. Once soy granuls are soft and lentil is well cooked, taste and adjust seasoning.

7. If you find it saucy, simmer longer to cook off excess water. If you like it more brothy, add more stock or water to it.

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Photo: Imola Toth


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Imola is a writer, gluten-free vegetarian recipe developer, Hatha and Ashtanga yoga teacher and Wild Woman Empowerment Mentor with a passion for exploring and life outdoors. Originally from Hungary but currently living in a teepee tent in Scotland, in search of new ways of living and exploring alternative communities. Hop over to her website , and blog and follow her on Instagram @yogiraisedbythewolf

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