1,000 Veg Recipes - Lentil and Mushroom Stew

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Lentil and Mushroom Stew

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons olive oil

1 cup sliced leeks (white and light green parts

only)

2 cloves garlic -- minced

2 cups chopped potobello of shiitake mushrooms

2 cups sliced white mushrooms

2 cups water

3/4 cup lentils

1 bay leaf

1 cup sliced carrots

1 cup fresh cut green beans

1 cup diced peeled potatoes ( 3/4-inch pieces)

1/3 cup chopped fresh parsley

1 tablespoon mushroom ketchup

1/4 teaspoon dried thyme

1/4 teaspoon salt, or to taste

1/8 teaspoon pepper

 

In a 2-quart saucepan, heat the oil over medium-high heat. Add the leeks and

garlic; cook until softened, about 30 seconds.

 

Add both mushrooms; cook, until softened, about 3 minutes. Add the water and

bring to a boil. Add the lentils and bay leaf; return to a boil. Reduce heat

and simmer, covered, 25 minutes.

 

Stir in the remaining ingredients. Simmer, covered, 15 minutes or until

vegetables and lentils are tender. Discard the bay leaf.

 

Variation: Use peas instead of the green beans or potatoes.

 

Yield:

" 4 1/2 cups "

 

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Per Serving (excluding unknown items): 184 Calories; 6g Fat (26.0% calories from

fat); 11g Protein; 25g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 21mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0