Hearty Mushroom, Lentil and Spinach Stew
Recipe type: Vegan, Vegetarian
Cuisine: Weight Watchers 8ppts
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 8oz lentils, rinsed
  • 4 cups low sodium vegetable broth
  • 2 tbsp olive oil
  • 4oz white or baby Bella mushrooms, cut into ½" pieces
  • 1 medium shallot, chopped
  • 1 rib celery, small dice
  • 1 clove garlic, minced
  • 1 tbsp tomato paste
  • ½ tsp cumin
  • ⅛ tsp coriander
  • Pinch cayenne
  • Kosher Salt and Pepper to taste
  • 5 oz baby spinach
  1. Add lentils and vegetable stock to a medium saucepan and bring to a boil, reduce to simmer for about 30 minutes, until lentils are al dente and about ⅓ of liquid remains (add water, if needed).
  2. Meanwhile, heat olive oil over medium heat in a medium saucepan or cast iron skillet and add mushrooms, tossing occasionally, until very caramelized and beginning to crisp, about 10 minutes. Remove mushrooms from pan and reserve. Add shallots and celery and toss until softened and beginning to brown at edges, about 3 minutes. Add garlic and toss quickly until fragrant, about 30 seconds, before adding tomato paste. Continue to stir for about 1-2 minutes, until paste darkens in color slightly. Turn off fire, add mushrooms and then toss in spices. Reserve in pan until lentils are al dente or at desired level of tenderness.
  3. Once lentils are ready, turn off fire. Add mushroom mixture to saucepan and fold in spinach gently, until mixed in and beginning to wilt. Season with salt and pepper to taste and serve.
Recipe by Jackie Ourman at http://jackieourman.com/hearty-mushroom-lentil-and-spinach-stew/