Creamy Mushroom and Black Beluga Lentil Stew

Ingredients

• 1 cup black beluga lentils
• 2 cups mushroom
• 1 large onion
• 2 large garlic
• 2 medium carrot
• 2 large celery
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp tomato paste
• 1 tbsp thyme
• 1 tsp rosemary
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil

Instructions

1. 1Rinse the black beluga lentils under cold water until the water runs clear.
2. 2Heat olive oil in a large pot over medium heat. Add the chopped onions, garlic, carrots, and celery, cooking until softened, about 5 minutes.
3. 3Add the sliced mixed mushrooms to the pot and cook until they start to release their juices, approximately 8 minutes.
4. 4Stir in the tomato paste and cook for another 2 minutes.
5. 5Add the rinsed lentils, vegetable broth, coconut milk, thyme, and rosemary to the pot. Bring to a boil.
6. 6Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
7. 7Season with salt and black pepper to taste. Adjust the thickness of the stew with additional broth or water if necessary.
8. 8For a creamier texture, use an immersion blender to lightly blend some of the stew directly in the pot. Be sure to leave most of it chunky for texture.
9. 9Serve the stew warm, with a drizzle of olive oil and a sprinkle of fresh herbs for garnish.
10. 10Optional: Serve with a side of whole-grain bread for dipping.
11. 11Enjoy the comforting flavors and hearty ingredients of this Mediterranean-inspired stew.