Portobello Mushroom Stew with Lentils
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Ingredients for - Portobello Mushroom Stew with Lentils

1. Olive oil - 1 teaspoon
2. Diced portobello mushroom caps - 2 cups
3. Green bell pepper, diced - 1 small
4. Red onion, finely chopped - 1 small
5. Garlic, minced - 3 cloves
6. Salt - 1 teaspoon
7. Ground white pepper - ½ teaspoon
8. Vegetable broth - 6 cups
9. Tomato paste - 1 (6 ounce) can
10. Dry brown lentils - 1 ½ cups
11. Fresh basil, stemmed and chopped - 1 bunch
12. Dry sherry - 4 tablespoons

How to cook deliciously - Portobello Mushroom Stew with Lentils

1. Stage

Heat 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.

2. Stage

Add 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.

3. Stage

Ladle into bowls and float 1 tablespoon sherry on top of each bowl.