Mushroom stew with lentils and thyme

Name: Mushroom stew with lentils and thyme
Prep time: 25 min
Total time: 55 min
Yield: 4 people
Ingredients: 500 g mixed mushrooms; 800 g lentils; 300 g celeriac; 500 g waxy potatoes; 1 onion; 2 cloves garlic; 400 g diced tomatoes; 350 ml vegetable stock; 1 tbsp soy sauce; 2 tsp dried thyme; 2 bay leaves; 2 tbsp olive oil; to taste salt and pepper

Dark autumn stew with celeriac and potato, thickened by the lentils

Active: 25 min Waiting time: 30 min 480 kcal per person 28 g protein per person Seasonal dish

Protein source: lentils and mushrooms · Carb source: potatoes

one-pot freezer season: autumn nut-free

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Ingredients for 4 people

500 g mixed mushrooms, in coarse pieces
800 g lentils, canned, drained
300 g celeriac, peeled, diced
500 g waxy potatoes, peeled, diced
1 onion, finely chopped
2 cloves garlic, finely chopped
400 g diced tomatoes, canned
350 ml vegetable stock
10 tbsp soy sauce
2 tsp dried thyme
2 bay leaves
2 tbsp olive oil
to taste salt and pepper

Method

Fry the mushrooms in two batches over high heat in the olive oil, 5 min each time, until brown and their liquid has gone. Scoop out of the pot.
Sauté the onion and garlic for 3 min in the same pot. Add the celeriac, potatoes, thyme and bay leaves and fry for 3 min.
Pour in the diced tomatoes, stock and soy sauce and stew gently for 20 min with the lid on.
Stir in the lentils and mushrooms and stew for another 10 min without a lid.
Take out the bay leaves and season with salt and pepper.

Tip

A splash of brown ale instead of part of the stock gives a Flemish-style stew. With tamari instead of soy sauce the stew is gluten-free.

Keeps for 3 days in the fridge

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