Savory Sage Mushroom Lentil Stew
Savory sage mushroom lentil stew is a hearty, cozy dinner, with bold flavors of savory mushrooms and lentils that are complemented by the aromatic essence of sage, creating a comforting and flavorful dish that's great for the chilly months.
Servings: 6
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 pound cremini mushrooms, sliced (450g)
- 2 large carrots peeled and diced
- 1 cup yellow or white potatoes diced
- 1 cup cup dry green or brown lentils rinsed
- 1 tablespoon all purpose flour
- 4 cups low-sodium vegetable broth
- 1 cup dry white wine optional - use 1 cup water instead
- 2 sprigs fresh sage finely chopped (plus extra for garnish)* see note
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 heaping cup chopped kale ribs/stems removed
- 1 tablespoon tamari or soy sauce
Instructions
- In a large pot or large dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, ~ 4 minutes.1 tablespoon olive oil, 1 large onion, 3 cloves garlic
- Add the sliced cremini mushrooms to the pot. Stir occasionally. Cook until the mushrooms release their moisture and start to brown, ~5 minutes.1 pound cremini mushrooms, sliced
- Add in the diced carrots, potatoes and rinsed lentils. Sprinkle the flour over the vegetables and lentils, and stir to coat. Gradually pour in the vegetable broth, stirring continuously to avoid lumps. If using wine, add it now. Bring the mixture to a simmer.2 large carrots, 1 cup yellow or white potatoes, 1 cup cup dry green or brown lentils, 1 tablespoon all purpose flour, 4 cups low-sodium vegetable broth, 1 cup dry white wine
- Stir in the chopped sage, dried thyme, salt, and pepper.2 sprigs fresh sage, 1 teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon pepper
- Reduce the heat to low, cover the pot, and let the stew simmer for about 25-30 minutes, or until the lentils and vegetables are tender.
- Stir in chopped kale and soy sauce. Let it simmer for 1-2 more minutes and then its ready to serve.1 heaping cup chopped kale, 1 tablespoon tamari or soy sauce
- Optional: Squeeze some lemon on top. Serve the Sage and Mushroom Stew hot, garnished with extra fresh sage, with some freshly toasted bread.
Notes
⭐️What's a "sprig of sage"? This is a small stem or branch of the sage herb, typically including several leaves. The number of leaves on a sprig of sage can vary, but it typically ranges from 3 to 8 leaves, depending on the size of the sprig. I recommend using a sprig with at least 4 leaves for this stew.
Other tips:
- If you don't have wine, you can substitute with just 1 cup of water. Your soup will still have great flavor!
- I choose to use low-sodium vegetable broth to make the soup a tad healthier. If you only have regular vegetable broth, consider omitting the ½ teaspoon of salt and only adding salt to taste.
- To keep this recipe simpler, I use just one variation of mushroom, but feel free to use a mix of mushroom varieties, such as cremini, shiitake, and porcini, to add complexity and depth to the stew.