Lentil Mushroom Stew with Mashed Sweet Potatoes by Vegan Richa

oil, onion, garlic, mushroom, red wine, carrots, thyme, ground sage, onion powder, brown lentils, tomato paste, salt, water, sweet potato, olive oil, garlic powder, black pepper

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

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– 1 tsp oil (or 1/4 cup broth)
– 1/2 medium onion chopped
– 4 cloves of garlic finely chopped
– 10 oz of sliced mushroom (mix of cremini, white and portabello)
– 1/4 cup red wine (or whiskey or 1 tbsp balsamic + 1 tbsp soy sauce/coconut aminos for soy free)
– 3/4 cups sliced carrots (or other veggies such as zucchini, celery, or a mix)
– 1 tsp fresh thyme (or 1/2 tsp dried)
– 1/2 tsp ground sage
– 1/4 tsp onion powder
– 3/4 cup uncooked brown lentils
– 2 tsp tomato paste
– 3/4 tsp salt
– 2 cups of water (or veggie broth)
– 12 oz cubed sweet potato (2 medium sweet potatoes), or use regular potatoes)
– 2 tsp extra virgin olive oil
– 1/4 tsp or more salt
– 1/4 tsp garlic powder
– black pepper, dried/fresh thyme to taste (additional flavors: chives, chopped parsely)

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

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