Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 large fresh mushrooms, chopped
- 1 Yukon Gold potato, diced
- ½ cup dry brown lentils
- 1 clove garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fennel greens
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon ground turmeric, or to taste
- 3 cups water
Why This Recipe Is A Must Try
This stew is hearty and comforting, perfect for chilly days. It combines earthy mushrooms, protein-rich lentils, and tender potatoes for a balanced meal. Plus, it’s packed with flavor and easy to make.
Tips For Perfect Results
- Sauté the mushrooms first to bring out their deep, savory flavor.
- Use brown or green lentils as they hold their shape better during cooking.
- Add potatoes last to prevent them from becoming too mushy.
- Use brown or green lentils as they hold their shape better during cooking.
- Add potatoes last to prevent them from becoming too mushy.
Directions
Warm some olive oil in a large saucepan over medium-high heat. Toss in the chopped onion and mushrooms, and cook them until they soften, which should take around 3 minutes. Next, add the potatoes, lentils, garlic, parsley, fennel greens, and season everything with salt, black pepper, cayenne, and turmeric. Give it all a good stir before pouring in the water. Lower the heat to medium-low and let it simmer gently, allowing the flavors to meld together nicely, for about 45 minutes.
Serving Ideas For Family Meals
Serve this stew with crusty bread or over a bed of steamed rice for a filling meal. A simple green salad or some roasted vegetables on the side will add freshness and variety.
How To Refrigerate This Dish
Allow the stew to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove or in the microwave.
