Lentil, Mushroom, and Spinach Stew
Servings
6people
Servings
6people
Ingredients
  • 1tablespoon olive oil
  • 1 small yellow onion, cut in large dice
  • 2 medium carrots, cut in large dice
  • 1 medium celery stalk, cut in large dice
  • 1½cups cremini or portobello mushrooms
  • 1cup flat brown lentils, rinsed
  • 7-8 cups low-sodium vegetable broth
  • 1 bay leaf
  • ½ teaspoon dried rosemary, crushed
  • ½teaspoon dried oregano
  • ½teaspoon dried basil
  • ¼teaspoon crushed red pepper flakes
  • 3 medium cloves garlic, minced
  • 4cups (packed) baby spinach leaves
  • Sherry or sherry vinegar (optional)
Instructions
  1. In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.
  2. Remove bay leaf. Purée half of the mixture and return to pot. If desired, add remaining 1 cup stock to reach desired consistency. Stir in baby spinach leaves and cook for 1 minute. Season with salt and pepper. Top each serving with a spoonful of sherry or sherry vinegar, if desired.
Recipe Notes
Nutrition Facts
Lentil, Mushroom, and Spinach Stew
Amount Per Serving
Calories 180
% Daily Value*
Sodium 348mg 15%
Total Carbohydrates 30g 10%
Dietary Fiber 11g 44%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

 

PER SERVING:180 cal, 14% fat cal, 3g fat, 0g sat fat, 0mg chol, 10g protein, 30g carb, 11g fiber, 348mg sodium

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