My roommate who doesn’t like the texture of mushrooms loved it but had to eat around the mushrooms so when she made the recipe herself, she bought Pacifica brand mushroom soup and used that instead because she doesn’t like the texture. My two cents on the tomato paste: I think it really works and I’ll use it every time. We’re so glad you enjoyed it! Great idea to add spinach! xo. I’m thinking that next time, I’ll make a double batch and freeze half, so that all I need to do is make the mashed potatoes to serve on a busy “school” night. Thanks for another great recipe! This is one of my favorites! I made this one sunday for my dinners for the beginning of the week– so good! It was a cold day here in Phoenix and found this recipe to try…delicious..didn’t have coconut aminos so used a little Braggs Amino’s instead. I saw the pictures and thought no way could it be as flavorful as it looks, but it is. How did you manage to cook your lentils in about 20 minutes? So yummy and tasty over mashed potatoes on night 1, and equally tasty on baked potatoes on night 2. I would love to feature you. Perhaps in place of the shallot? Your my favorite food blogger! Thanks for a great dinner! Anything with mashed potatoes is usually a win- this did not disappoint! Definitely making this for Thanksgiving for myself while the rest of my family eats turkey lol. Thank you! We’re glad you enjoyed it, Vanessa! And, it’s dinner party appropriate while still being totally weeknight-friendly. So delicious and easy to make. My family loved it as well. I added soaked Bulgar wheat to thicken and used 1 cup soaked chopped dried mushrooms…the lentil gravy was excellent as a base for shepards pie.Thanks for this recipe! Boni, you can definitely get baking soda in Switzerland. This was excellent! I love this recipe! Andrew, are you maybe using whole red lentils? You rock! :-), Great solution, Minnie! Loved it, it’s definitely a keeper in the winter rotation! It has such a delicious meaty umami quality to it! A thousand thanks! Thanks for sharing! A few weeks ago, I volunteered my blog to a company who offers honest critique and criticism. We will definitely be making again and again! I have been craving certain flavors lately. I made this twice, with some ingredietns left out- it is amazing every time. This recipe is fabulous and one of my favorites!! Thanks for sharing your recipe changes! Thanks! Thanks! This is my husband’s new favorite meal. This was delicious and as promised, comfort food. Thank you! The base for this dish is a mushroom and lentil gravy/stew. I’d add a bit of tomato paste, nutritional yeast, and more onion / garlic to the pan to help compensate if I were you. This was delicious! This was delicious and easy to make!!! Next time, I need to double the amount so I have some leftover. 13 ratings 4.9 out of 5 star rating. Add the greens and cook, stirring, until wilted, 2 minutes. Easy peasy to make! Definitely a staple. I made this last night immediately after seeing the recipe. Fixing larger meals for her is a waste because most recipes are made to feed a family not an individual. I used brown lentils, subbed a fresh diced tomato for the paste and soy sauce for the coconut aminos. This will be in regular rotation. I served the dish in bowls topped some garlicky sautéed kale. This was so delish! Even better the second time when I made it back in my own kitchen. I have made this 3 times now. I can’t seem to find the garlic parmasean green beans, and I’d really love to try them. But I trusted the recipe and went forward. This stew would also be amazing over pasta or a baked potato. Made this tonight and it was great! Good. This dish is sooo delicious and easy to cook. Thanks for sharing, Suzanne! Hi team Minimalist Baker, do you think water would work instead of veggie broth? Hi Raia, no, we didn’t use green puy lentils. Its hearty and filling without feeling heavy. A wonderful dinner. I just made this for dinner and it’s great! Why you need this wellington at your next celebration. Thanks for this yummy recipe – just made for the 1st time tonight! Have a question? Xo. I also sauteed a bunch of garlic in 2 Tbsp of avocado oil and then added that into the mashing of potatoes for some extra flavor. A slow cooker can can take your comfort food to the next level. It’s called Natron and sold in the baking aisle. Maybe I will grind the dried rosemary next time…any ideas? The last time I made the Lentil Mushroom Stew I put it on spelt macaroni. Thanks so much for the lovely review! Another gorgeous recipe Dana! Xo, So excited to make the recipe! This is perfect! Thank you!! Oct 1, 2018 - Need a change from plain white rice? Also, I added some extra veggie broth at the end because I found it was very nice to have extra saucy lentils for the mashed potato, so yummy. It was worth making! It survived though, just. Bring to a simmer while you add the bay leafs, basil, oregano, parsley, thyme, sugar, salt, balsamic vinegar, and soy sauce/tamari. I am not vegan. Every MB recipe I’ve tried has been a winner and entered the rotation. I’m not sure if it’s the coconut aminos, but this recipe came out very salty. This recipe was absolutely delicious! Thanks Dana, you’ve done it again! Made it 2 night in a row. Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Made this on one of the first autumn feeling days or the season for my partner and we both loved it – thank you ! I did leave out tomato paste and potato to thicken. DE-LISH!! Thank Sara! Also, I put it on top of baked potatoes. I added fresh garlic and kale to the lentil mixture and it was ?. Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional – we didn’t find it necessary). Hope that helps! Question: Any suggestions or ideas to replace/substitute mushrooms instead of omit them? I added a splash of red wine vinegar at the end for a little extra zip and served it over egg noodles. My husband raved about this dish. Thanks for sharing, Olivia! I made this last night for dinner, and it was excellent. One popular brand is Dr. Oetker. Hi Barbara, yes, a link is fine, thanks! They pair wonderfully with all the side dishes on your Thanksgiving table such as mashed potatoes, gravy, stuffing, cranberry sauce, green beans, brussels sprouts, etc. Using a fork or a potato masher, mash half of the lentils until they become similar to a refried bean texture. Super easy to make. Loved this! Once tender, drain potatoes and add back to pot or a mixing bowl. We are so glad you’re a fan of this recipe, Wendy! ❤️, We’re so glad you and your family enjoy it, Jenny! Question 1: If not making mashed potatoes, is there another suggestion to thicken the mushroom lentil part? Something about the combo of mashed potatoes and lentils was just absolutely heavenly. Thanks for sharing! Would have loved to give it an extra half star haha ! I haven’t made this yet, though looking at it and reading the comments I can’t wait to fix this for my daughter. Thank you!! Bring to a boil, then reduce to a fast simmer. Would Braggs liquid aminos Work in place of the coconut aminos? Loved how savory this was…did not pull the stems off of the thyme and I do regret that! Wow! However, this lentil and mushroom curry is quick, simple to make, highly nutritious and vegan, so it’s not all bad! I just made this recipe and its amazing, I love the texture, the flavour <3. Reduce heat, partially cover, and simmer until … SOOOO good. I cannot wait to make this! What are the coconut aminos used for in this recipe. This would be SO DELICIOUS over GF/DF polenta too! I could eat it all by itself or over rice! But feel free to soak if desired. I’m excited to make this! It always looks so bright and colorful in your pictures! I made this recipe and it was so hearty and delicious. Works on its own with mash and greens, as a side dish (kids love it with bangers and mash), over baked potato, in a bowl with freshly baked sourdough… It’s featured in a dinner party, work lunches, and countless family meals – toddler and 6-year-old request it frequently. Yay! Easy and very delicious! I like it with the tomato paste. Due to the small portion size, I ended up serving this dish with fresh piece of sourdough bread. Crazy delicious and hearty mushroom lentil stew gravy over mashed potatoes! Amazing. Consider this your go-to dish when comfort food is on the brain. Bring to a simmer while you add the bay leafs, basil, oregano, parsley, thyme, sugar, salt, balsamic vinegar, and soy sauce/tamari. 2 cups red lentils, rinsed. I added some fresh spinach. I also used about double the amount of mushrooms because we just really love them. Hi Lidia! Hi Dana. So yummy and satisfying !! Made it two nights ago and was surprised at how well it turned out. I am having a ‘minimalist baker week’ – this is the fourth recipe of yours I made this week! I love this recipe and so did my 7 year old. Tasty, versatile dish! No one was the wiser. This was so dreamy! All that’s left to do is serve! The song is “The Cloud” by Ian Post. If you’re craving a hearty plant-based pasta sauce, look no further than this lentil and mushroom slow cooker “Bolognese.” It’s a mega “meaty” vegetarian alternative to classic Bolognese , in which baby bella mushrooms and protein-packed green lentils stand in for ground beef. This vegetarian stuffed squash recipe is loaded with cozy, sweet and savory flavors. Get Herbed Lentils with Spinach and Tomatoes Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Thank you for all your wonderful recipes keeping us sane and healthy. This was wonderful! Thank you for sharing!! Thanks for the recipe. I made this yesterday. I can’t wait to make this again – trying it with lentils. I accidentally used dried oregano instead of dried thyme (whoops!) Thanks for sharing! Thank you, this was incredible. Hi Alyssa! I didn’t have coconut aminos, so I used soy sauce instead. Should I add flour, or lower the heat more quickly? yum. Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Followed the recipe to a T and only added the smaller suggestion of coconut aminos. absolutelly delicious ! We’re glad you enjoyed the recipe, Natalia! I definitely added more salt and pepper and that really brought out the flavours. I cook the lentils now as a side dish instead of tofu now. So tasty !!! This is simmering overly stove right now, about 5 minutes to go! For garnish, we went for more fresh thyme and a little parsley. All the recipes I have made from your website are delicious… thank you for all your hard work. Aside from the cooking time being long, the recipe is delicious. Perfect for these colder days. Many blessings to you, Thanks so much for your kind words and lovely review, Lisa. Thanks so much for the lovely review! First of all, this was delicious!! Lentils, fried egg, and walnuts … I tend to make a lot and use it up over the rest of the week :) xo. I added carrots to mine too. Also, I added lots of garlic powder and 1 tsp of Korean BBQ sauce to the mashed potatoes. Didn’t need the tomato paste or extra seasoning. Andrew, red lentils should generally take only 5-10 minutes to cook – they’re so small and tender. 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