This one-pot French lentil, mushroom, and sage stew is a very hearty, nutritious, and easy meal. A healthy dish that is ready in no time for the whole family to enjoy!
- 2 tabelspoons olive oil
- 1 brown onion, chopped finely
- 4 cloves garlic, minced
- 200g / 7.05 ounces Swiss brown mushrooms, sliced
- 1 litre / 4 cups vegetable broth* (or store bought veggie stock)
- 6 fresh sage leaves, torn in half
- 2 small sprigs of fresh thyme
- 1 cup French lentils (aka Puy lentils), soaked overnight and rinsed
- 1 tablespoon corn flour* (diluted in 2 tablespoons of water)
- 2 tablespoons tamari (or 1 tablespoon dark miso paste)
- 2 tablespoons lemon juice (about half a lemon)
- Salt, to taste
- Pepper, to taste
- In a saucepan, on medium heat, add in the oil, onion, and garlic. Sauté for a couple of minutes.
- Add in the mushrooms and let it sweat down for another couple of minutes.
- Add in 750ml / 3 cups of the vegetable broth, sage, and thyme and simmer for 5 minutes.
- Add in the lentils and simmer on high for 10 minutes with the lid on.
- Add in the corn flour mix, the extra cup of broth, tamari, lemon juice and simmer on medium heat for a further 15 minutes with the lid on the saucepan.
- When the lentils are nice and soft but not mushy, the stew is finished. If you don’t get a chance to soak the lentils beforehand, it will just take longer to cook.
- Season with salt and pepper to taste.
Broth: Alternatively use your own broth or 1 teaspoon of powdered stock/broth with 4 cups / 1 litre of boiling water.
Corn flour: Where we live, corn flour is the name of the white fine powder that is used as a thickener. It may also be called corn starch. A healthier alternative you can use is kudzu. This is a root of the Kudzu plant, used in Asian cooking as a thickener.
- Diet: Vegan