Lentil Stew With Turnips Bok Choy And Mushrooms Food

VEGAN MUSHROOM AND LENTIL STEW

Steps:

• Heat the olive oil in a large, deep pan or Dutch oven and add the diced onion. Sauté for 2-3 minutes until slightly softened, then add the celery and fennel and continue to cook for 5 minutes over medium heat, stirring occasionally.
• Stir in the garlic, red chilli flakes, fresh thyme, fresh rosemary, smoked paprika and dried oregano and cook for another minute until fragrant.
• Add the mushrooms and cook for 6-7 minutes, stirring occasionally, until the mushrooms reduce in size and there's very little liquid left.
• Stir in the tomato paste, green lentils and stock and bring to a boil. Lower the heat, cover the pot with a lid and simmer for 10 minutes.
• Add the baby spinach and cook for another minute or two until wilted. Season to taste and serve with your favourite crusty bread.

LENTIL STEW WITH TURNIPS, BOK CHOY AND MUSHROOMS

Steps:

• Preheat the oven to 375F. Toss the turnips with 2 tablespoons olive oil and place on a rimmed baking sheet. Roast in the oven until tender and lightly browned, about 18-22 minutes. Toss halfway through cooking. Heat 1 tablespoon olive oil in a large heavy bottom pot over medium high heat. Add the onion and sauté until soft and translucent. Add the garlic and ginger and cook, stirring occasionally, for about 2 minutes. Remove the mixture from the heat and tip it into a bowl. Add the remaining 1 tablespoon olive oil to the pot and add the mushrooms, cook, without stirring for 1 minute. Give a good stir and then continue to cook until the mushrooms are nicely browned on all sides, about 3-5 minutes. Remove the mushrooms from the pan and add them to the bowl with the onion mixture. Add the lentils, red pepper flakes, coconut milk and broth to the pan. Bring to a simmer, cook until the lentils are tender, about 18-20 minutes. Add the bok choy stems, mushroom and onion mixture and increase the heat to high and cook for another 5 minutes or until the mixture has thickened. Add the bok choy leaves and roasted turnips. Keep on low heat for about 10 minutes so all the flavors have a chance to meld. Divide the stew between bowls and top with plenty of minced cilantro and salt and pepper to taste.

MUSHROOM LENTIL STEW WITH SPINACH

Steps:

• Warm 1 tablespoon each of the olive oil and butter over medium-high heat in a 5 quart Dutch oven or other heavy lidded pot. Add mushrooms and cook, stirring just a few times, until nicely browned and reduced in volume by half. Remove mushrooms to a bowl and set aside.
• In the same pot, heat the remaining butter and olive oil. Add onion, celery, carrots and 1/2 teaspoon of the salt and cook, stirring occasionally, until beginning to soften, about five minutes. Add the garlic and cook, stirring frequently, for a minute. Stir in the tomato paste and cook a minute more.
• Add the vegetable broth, remaining 1/2 teaspoon salt, soy sauce, marmite, bay leaf and thyme. Raise heat to high. Rinse and drain the lentils and add to pot. When broth comes to a boil, reduce heat, cover, and simmer for about 30 minutes, until lentils are nice and tender. Remove from heat and remove thyme stems and bay leaf.
• If you have an immersion blender, pulse it 4 or 5 times to puree the stew just a little bit. (Alternatively, transfer about two cups of the stew to a blender and puree it, then return to pot, or simply forego this step if you prefer.)
• Return the mushrooms and any accumulated juices to the pot along with the spinach and cream. Simmer briskly, uncovered, until spinach is wilted, about two minutes. Off the heat, stir in vinegar. Let sit for 10 minutes, then ladle into bowls and serve with good bread.

VEGETABLE LENTIL STEW

Steps:

• In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.

SAUTEED BOK CHOY WITH MUSHROOMS

Steps:

• Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
• Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.

LENTIL STEW

Steps:

• Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
• Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

LENTIL AND MUSHROOM STEW

Steps:

• Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
• Stir in garlic and ground red pepper, stirring frequently for 1 minute.
• Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
• Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.