Lemony Lentil Stew
 
Prep time
Cook time
Total time
 
A bright, warm stew with nutritious veggies, seasoned with white miso and lemon. Vegan, GF, oil free.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • ½ yellow onion, chopped
  • 1 large carrot, sliced into coins
  • 1 large celery stalk, chopped
  • 3-4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup red lentils
  • 1½ - 2 T. white miso paste
  • 1 cup sliced mushrooms
  • 2 cups chopped fresh spinach
  • Juice of ½ lemon
  • Black pepper to taste
  • Optional garnish: fresh thyme, cashew cream (see notes)
Instructions
  1. In a large soup pot with ¼-inch of water, cook the onion, carrot, celery, and garlic over medium heat until soft, 5-10 mins.
  2. Add the broth and lentils, stir, and bring to a boil. Reduce heat to low and cook for 10 mins, or until lentils become soft. Stir in 1½ T. white miso.
  3. While the lentils are cooking, heat a small pot over medium heat with a splash of water, and add the mushrooms. Cook about 2 mins, then reduce heat to simmer and add the spinach. Stir and cover 2-3 mins to wilt the spinach, then remove from heat and set aside.
  4. When the lentils are soft, use an immersion blender to partially puree the lentils and veggies (optional). Then add the mushrooms, spinach, lemon juice, and black pepper. Taste and add more miso for a more salty flavor and more lemon juice for more tang.
  5. To serve, top with fresh thyme and a swirl of cashew cream if desired.
Notes
To make cashew cream, soak ½ cup raw cashews in warm water 30 mins-2 hours, then drain. Add cashews and ½ cup water to a high-speed blender and blend on high for about 30 seconds, or until completely smooth. Keep cashew cream in the fridge up to one week.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/01/16/lemony-lentil-stew/