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Lentil & Mushroom Stew

Lentil & Mushroom Stew

Something we should be considering when it comes to our food choices is the ability of plants to protect and refresh the earth. One such plant is mushrooms.


  • 1 ½ cup brown lentils
  • 5 cups mushroom stock
  • ½ tsp dried chilli flakes
  • 1 bunch of fresh thyme sprigs
  • 1 onion, diced
  • 4 cloves garlic, thinly sliced
  • 500g mushrooms, sliced
  • 2 tbsp tomato paste
  • 1 x 400g tin diced tomatoes
  • Lifestyle Food Olive Oil
  • Lifestyle Food Salt and Pepper, to taste

Butter bean mash:

  • 2 x 400g tins of butter beans, rinsed & drained
  • 1 small clove of garlic, grated finely
  • 2 tbsp lemon juice
  • 4 tbsp Lifestyle Food Olive Oil
  • Lifestyle Food Salt and Pepper, to taste
  • Chopped parsley or micro herbs, for serving


  1. To make the mash, add all the ingredients to a food processor.
  2. Blitz until completely smooth, adding a little water if you want to thin it out.
  3. To warm up – transfer to a saucepan over low heat and stir until warmed through.
  4. Taste to adjust seasoning.

For the lentil stew:

  1. Rinse lentils well. Place in a large pot and add the mushroom stock and thyme.
  2. Bring to a boil, then reduce to a simmer. Cook with lid slightly open for about 25 minutes until tender.
  3. Remove the thyme sprigs.
  4. Meanwhile, heat a drizzle of olive oil in a large pan.
  5. Add onion and mushrooms. Season lightly and cook until the onion softens and mushrooms are golden. Add garlic, tomato paste and chilli flakes. Cook until the tomato paste turns a deep dark red colour and smells sweet.
  6. Pour in the tinned tomato and deglaze the bottom of the pan.
  7. Add the cooked lentils and all their liquid. Mix everything well together.
  8. Taste to adjust seasoning
  9. Serve stew on warmed butter bean mash and sprinkle with micro herbs.
Originally published on Fitness Mag.

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