Let me just put it out there: I’m the kind of girl who gets jazzed about lentil stew. At least when it tastes as good as this.
Hello and happy Monday! We spent the weekend putting away Christmas decorations, shoveling out the driveway, feasting on chili and cornbread muffins, and testing out our new sleds. It was the perfect kind of snowy weekend at the start of the winter, when snow still seems a little magical and you can pass for a fun-loving adult rather than a 95-year old curmudgeon. (Talk to me in late February and I’ll practically be flashing my dentures.)
I’ve been really feelin’ the healthy comfort food vibe these past few weeks. That’s easy to do when the food tastes great and makes you feel great, too. It makes you feel great physically, and hey, if you want to go ahead and be just shy of smug for keeping your resolutions, don’t let me stop ya from feeling great psychologically as well.
This lentil stew is full of umami powerhouse ingredients that make it some of the meatiest vegetarian food you’ll find. Hope you love it.
Talk to you soon.
P.S. Affiliate links follow.
Mushroom Lentil Stew with Spinach
Warming, savory and super-flavorful, this good-for-ya stew is perfect healthy comfort food for winter. It's a real umami powerhouse and tastes about as meaty as vegetarian food gets.
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided*
- 1 pound cremini (baby bella) mushrooms, sliced on the thick side
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 teaspoon salt, divided
- 3 medium cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups good vegetable broth
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon marmite (optional)
- 1 dried bay leaf
- A few sprigs fresh thyme
- 2 cups brown lentils, rinsed and drained*
- 5 ounces baby spinach
- 1/4 cup heavy cream**
- 1 tablespoon balsamic vinegar