Creamy Mushroom and Black Beluga Lentil Stew

Discover Creamy Mushroom and Black Beluga Lentil Stew. Review the available recipe details and open the credited original source for the complete preparation method.

• 6 sprigs of fresh thyme ↔ Replace
• 1 spring of fresh rosemary ↔ Replace
• 1 bay leaf ↔ Replace
• 1 cup (200g) black beluga lentils (can substitute French green lentils) ↔ Replace
• 1 3/4 cups (420mL) low-sodium vegetable broth or water (2 cups / 480mL) if cooking lentils on stovetop) ↔ Replace
• 1/2 teaspoon kosher salt ((1/4 teaspoon for stovetop method)) ↔ Replace
• 8 whole black peppercorns ↔ Replace
• 2 tablespoons (28g) olive oil ((you can use less if you’re using a nonstick pan)) ↔ Replace
• 1 yellow onion (diced) ↔ Replace
• 6 cloves garlic (minced) ↔ Replace
• 16 ounces (~450g) cremini mushrooms, sliced ↔ Replace
• 4 ounces (~110g) shiitake mushrooms (caps only), sliced ↔ Replace
• Kosher salt and black pepper to taste ↔ Replace
• 1 tablespoon fresh thyme leaves ↔ Replace
• 1/2 teaspoon crushed red pepper flakes ↔ Replace
• 1/4 cup (60mL) dry white wine (such as Pinot Grigio or Sauvignon Blanc) ↔ Replace
• 1 ½ tablespoons white or yellow miso paste ↔ Replace
• 3 tablespoons good-quality tahini ↔ Replace
• 1 ½ tablespoons reduced-sodium tamari ((gluten-free soy sauce)) ↔ Replace
• 2 cups (480mL) low-sodium vegetable broth ↔ Replace
• 1/2 cup (120mL) “lite” coconut milk or unsweetened oat milk, cashew milk, or soy milk ↔ Replace
• 1 head of Tuscan (lacinato kale, tough midribs removed and leaves sliced) ↔ Replace
• 1-2 teaspoons good-quality balsamic vinegar ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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