Indy Power: Finger on the pulse
This lentil and mushroom stew is cosy comfort food for the dark evenings.
French Lentil Mushroom Stew
This is the cosiest bowl of comfort. It's rich and warming and just perfect on a dark evening.
Gluten-free & vegan
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150g brown lentils
2 tablespoons of olive oil
1 white onion
400g of mushrooms
2 cloves of garlic
20ml of tamari (gluten-free) or soy sauce
2 teaspoons of fresh thyme leaves
2 tablespoons of white wine
375ml of vegetable stock
80ml of nut milk
30g of kale
1. Cover the lentils generously with water in a saucepan and bring them to a simmer. Let them simmer for about
20 minutes until they're tender, then drain them.
2. Dice the onion, mince the garlic and slice the mushrooms. Add the olive oil to a large pot on medium heat.
3. Add the onion and cook for about 4 minutes until starting to soften.
4. Add the mushrooms, season generously with salt and pepper, drizzle over the tamari/soy sauce and cook for a few minutes until golden.
5. Add the garlic and thyme to the pot and toss it all around for a minute. Add a splash of white wine and give it another stir.
6. Add the lentils to the pot with the stock and nut milk. Stir and bring it to a simmer. Chop the kale and add it in.
7. Cook for a few minutes until the kale has wilted. Season with salt and pepper and serve.
Avoid an empty-fridge emergency
I'm always talking about the importance of having a few essentials tucked away in the back of the cupboard for last-minute meals. Things like tinned tomatoes, tinned beans, spices - basically things that can quickly and easily be transformed, saving you a trip to the shop. While I'm a huge fan of their tinned counterparts, dried lentils can be so delicious, they're extremely nutritious, seriously cheap and they'll keep for about three years at room temperature in a jar or sealed bag; it's as if they're made to be forgotten about so they can come to the rescue during an empty-fridge emergency. Next time you're shopping, throw a bag in your trolley. You never know when it will come in handy!
Did you know that wine isn't always vegan? Wine producers use fining agents to filter wine, and traditionally the fining agents used are casein (a milk protein), albumin (egg whites), gelatin (animal protein) or isinglass (fish bladder protein), none of which sound hugely appetising, whether you're vegan or not. The rising demand for vegan wine means more producers are opting for animal-free fining agents like bentonite or activated charcoal, and it's becoming increasingly popular to stop filtering altogether. You won't notice a difference in the taste so ask what they have next time you're in your local wine shop.
Tin and bear it
If you’re short on time, skip the dried lentils and opt for tinned ones (use two tins for this recipe). Dried ones will have a better texture here but tinned will still be delicious