Portobello Mushroom Stew with Lentils
A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!
- Serves: 4 persons
- 1teaspoon olive oil
- 2cups diced portobello mushroom caps
- 1small green bell pepper, diced
- 1small red onion, finely chopped
- 3cloves garlic, minced
- 1teaspoon salt
- ½teaspoon ground white pepper
- 6cups vegetable broth
- 1(6 ounce) can tomato paste
- 1½ cups dry brown lentils
- 1bunch fresh basil, stemmed and chopped
- 4tablespoons dry sherry
Step 1Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
Step 2Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
Step 3Ladle into bowls and float 1 tablespoon sherry on top of each bowl.