Essential Vegetarian - Lentil and Mushroom Stew

[Guest guest]

I've tried this and it was good, but made for colder months IMHO-

 

 

* Exported from MasterCook *

 

Lentil and Mushroom Stew

 

Recipe By :The Essential Vegetarian Cookbook - Diana Shaw

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 ounce dried porcini mushrooms

2 large onions

1 whole clove

1 cup uncooked lentils, preferably lentilles du

Puy -- rinsed

1 bay leaf

2 teaspoons extra-virgin olive oil

2 garlic cloves -- minced

2 leeks, white part only -- washed and chopped

1/4 cup minced fresh parsley

2 teaspoons ground cumin

1 teaspoon crumbled dried summer savory

1 teaspoon ground cinnamon

2 tablespoons balsamic vinegar, approximately

8 ounces fresh cremini or portobello mushrooms -- sliced

2 parsnips -- thickly sliced

1 tablespoon brown rice flour or unbleached all-purpose

flour

1 pound firm tofu -- cut into 1 " cubes

 

Place the porcini in a small bowl. Add hot water to cover and set aside until

the mushrooms are soft, about 30 minutes.

 

Chop one of the onions and set it aside. Cut the remaining onion into quarters.

Stick the clove into 1 quarter, and place all 4 pieces into a large saucepan.

Add the lentils and bay leaf. Add water to cover by 1 1/2 inches. Bring to a

boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer

until the lentils are tender, about 30 minutes.

 

Meanwhile, heat the oil in a medium skillet over medium-high heat. When it's

hot, add the chopped onion, garlic, leeks, parsley, cumin, savory, and cinnamon.

Reduce the heat to medium and saute, stirring often, until the vegetables are

soft, about 7 minutes. Add the balsamic vinegar and continue stirring until

most of it has evaporated, about 2 minutes. Stir in the fresh mushrooms and

parsnips and continue sauteing until they're soft, about 10 minutes. If the

vegetables start to stick, add more balsamic vinegar 1 teaspoon at a time,

scrape, and stir.

 

Drain the porcini through a fine sieve, reserving the water. Chop them and add

them to the pan. Sprinkle the mixture with the flour and stir well.

 

Drain the lentils, discarding the liquid, clove, and bay leaf. Add them to the

mushroom mixture. Stir well to bled.

 

Stir in the mushroom soaking liquid, and continue stirring until the sauce

thickens, about 5 minutes. Add the tofu, and stir well to coat. Cover and

simmer over low heat until the flavors of the stew permeate the tofu, about 45

minutes. Stir gently and let the stew sit for 15 minutes before serving.

 

 

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Per Serving (excluding unknown items): 166 Calories; 6g Fat (27.9% calories from

fat); 8g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 21mg

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

 

 

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