Beluga Lentil Stew

Beluga Lentil Stew

All you need

Lentils

  • 1 cup (~200g) black beluga lentils (or French green lentils)
  • 1 ¾ cups (420mL) low-sodium vegetable broth or water (use 2 cups / 480mL for stovetop cooking)
  • 6 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • ½ tsp kosher salt (reduce to ¼ tsp for stovetop cooking)
  • 8 whole black peppercorns

Mushroom Stew

  • 2 tbsp olive oil (less for nonstick pan)
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 16 oz (~450g) cremini mushrooms, sliced
  • 4 oz (~110g) shiitake mushrooms (caps only), sliced
  • Kosher salt and black pepper, to taste
  • 1 tbsp fresh thyme leaves
  • ½ tsp crushed red pepper flakes
  • ¼ cup (60mL) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 ½ tbsp white or yellow miso paste
  • 3 tbsp good-quality tahini
  • 1 ½ tbsp reduced-sodium tamari (gluten-free soy sauce)
  • 2 cups (480mL) low-sodium vegetable broth
  • ½ cup (120mL) “lite” coconut milk or unsweetened oat, cashew, or soy milk
  • 1 head Tuscan lacinato kale, tough midribs removed and leaves sliced
  • 1–2 tsp good-quality balsamic vinegar

 

Let’s go

1. Prepare the Lentils

  1. Sift through the lentils to remove debris or pebbles. Rinse under cold water in a fine-mesh sieve until the water runs clear.

    Instant Pot    : Combine all lentil ingredients in the Instant Pot. Select the Pressure Cook setting at high pressure for 6 minutes. Allow a natural pressure release.

    Stovetop    :
    Add lentils to a large saucepan or Dutch oven with 2 cups of vegetable broth or water, thyme, rosemary, bay leaf, salt, and peppercorns.
    Bring to a boil over high heat, reduce to medium, and simmer for 20–25 minutes until tender. Add a pinch of salt midway.

2. Prep for the Mushroom Stew

  • While the lentils cook, chop the vegetables and measure out the ingredients.

3. Cook the Mushroom Stew

  1. Heat a Dutch oven or large soup pot over medium heat. Add olive oil.
  2. When the oil is shimmering, add the onion and cook, stirring frequently, for 5–7 minutes until lightly browned.
  3. Add the sliced cremini and shiitake mushrooms. Let them sit undisturbed for 3 minutes to brown, then stir. Season generously with kosher salt and black pepper.
  4. Add the garlic, thyme leaves, and crushed red pepper flakes. Stir and cook for 1–2 minutes until fragrant.
  5. Pour in the white wine and deglaze the pan, scraping any browned bits. Cook for 2–3 minutes.

4. Assemble the Stew

  1. Stir in miso paste, tahini, and tamari until mushrooms are well coated.
  2. Add the cooked and drained lentils, 2 cups vegetable broth, and coconut milk. Stir to combine.
  3. Bring to a boil. Blend half of the stew in a stand blender until smooth, then return it to the pot. Alternatively, use an immersion blender to partially blend.

5. Add Kale and Finish

  1. Add the sliced kale and bring the stew to a boil again. Cook until the stew is thick, creamy, and the kale has wilted.
  2. Stir in balsamic vinegar. Taste and adjust seasoning as needed.