Creamy Mushroom and Black Beluga Lentil Stew

rainbowplantlife.com

LaDeDi

**Favourite

subheading: Lentils:

1 cup (~200g) black beluga lentils (can substitute French green lentils)

1 ¾ cups (420mL) low-sodium vegetable broth or water (2 cups (or 480mL) if cooking lentils on stovetop)

6 sprigs of fresh thyme

1 spring of fresh rosemary

1 bay leaf

½ teaspoon kosher salt (¼ teaspoon if cooking lentils on stovetop)

8 whole black peppercorns

subheading: Mushroom Stew:

2 tablespoons olive oil (you can use less if you’re using a nonstick pan)

1 yellow onion diced

6 cloves garlic minced

16 ounces (~450g) cremini mushrooms, sliced

4 ounces (~110g) shiitake mushrooms (caps only), sliced

Kosher salt and black pepper to taste

1 tablespoon fresh thyme leaves

½ teaspoon crushed red pepper flakes

¼ cup (60mL) dry white wine (such as Pinot Grigio or Sauvignon Blanc)

1 ½ tablespoons white or yellow miso paste

3 tablespoons good-quality tahini

1 ½ tablespoons reduced-sodium tamari (gluten-free soy sauce)

2 cups (480mL) low-sodium vegetable broth

½ cup (120mL) “lite” coconut milk or unsweetened oat milk, cashew milk, or soy milk

1 head of Tuscan lacinato kale, tough midribs removed and leaves sliced

1 to 2 teaspoons good-quality balsamic vinegar

Directions at rainbowplantlife.com

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