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Lentil And Mushroom Stew Recipe (with Video)

Wheat, Soy-free, Vegan
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Discover our Lentil And Mushroom Stew Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 25min


- 2 Tbs Olive oil
- 0.5 Onion, finely chopped
- 200 g Mushrooms, sliced
- 4 Portobello mushrooms, sliced
- 3 clove Garlic, chopped
- 3 Tbs Tomato paste
- 0.5 cup Red wine
- 2 cup Vegetable stock
- 2 Tbs Rosemary, chopped
- 6 twigs of thyme
- pinch salt and fresh black pepper
- 2 Tbs Wheat flour
- 1 cup Lentils, cooked
- 2 Tbs Butter
- 2 cup cauliflower rice
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1. In a wide pot, heat the oil and add the onion. Cook until it softens. Add the mushrooms and cook until they brown. Stir in the garlic, tomato paste and cook while stirring for another 3 minutes or until the paste darkens. Pour the red wine and let it evaporate almost completely before adding the stock and herbs.
2. Sprinkle a tbsp of flour and whisk well. Simmer for 6 minutes or until it thickens and add the lentils, keep warm.
3. Split the rice in bowls and serve the stew in each bowl.
4. Share and enjoy.
1. This is a very versatile dish; if you don’t like cauliflower, you can accompany it with mashed potatoes or turnips.

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