It's starting to get chilly outside now that Fall is in full swing. And my large soup pot is calling to me. I've been making this Lentil Stew for years and everyone that tries it always asks for the recipe. The mushrooms give the stew a meatiness that's satisfying, while the basil makes it fresh and bright.
Lentils are packed with fiber and protein while the portobello mushrooms offer an excellent source of selenium (an important mineral for optimal antioxidant activity) and they are loaded with potassium and B vitamins.
Serve this stew with a crusty, whole grain loaf of bread on the side and enjoy!
1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups diced portabella mushrooms
1 small green pepper, chopped
1 teaspoon salt
1/2 teaspoon white pepper
6 cups stock
6 ounces tomato paste
1 1/2 cups red lentils
1 bunch basil
1/3 cup dry sherry
Directions:
1. Heat olive oil in large soup pot and saute onion, garlic, mushrooms, green pepper,salt and white pepper together until mushrooms are tender (about 5 min).
2. Add stock and tomato paste. Mix until tomato paste is completely blended into stock. Stir in lentils and bring to a boil. Lower heat, cover and cook over medium-low heat for 15 minutes, stirring occasionally.
3. Add basil and simmer, with pot covered, 15 minutes longer. Add extra salt and pepper to taste. Serve in individual bowls and float one tablespoon of dry sherry on top of each bowl. Garnish with remaining basil leaves.
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