15/05/2026
🍛 Creamy Mushroom and Black Beluga Lentil Stew 🍛
✨ Try this warming stew with Beluga lentils which are a type of small, black lentil, which get their name from their resemblance to Beluga caviar.
😋 These yummy, nutty and slightly earthy lentils are relatively fast-cooking and require no pre-soaking, which is a great quality when wanting to quickly whip up something nutritious and delicious.
Ingredients:
🫘 Lentils 🫘
• 6 sprigs of fresh thyme��
• 1 spring of fresh rosemary��
• 1 bay leaf��
• 1 cup (200g) black beluga lentils (can substitute French green lentils)��
• 1 3/4 cups (420mL) low-sodium vegetable broth or water (2 cups / 480mL) if cooking lentils on stovetop)��
• 1/2 teaspoon kosher salt (1/4 teaspoon for stovetop method)��
• 8 whole black peppercorns
🍄🟫 Mushroom Stew 🍄🟫��
• 2 tablespoons (28g) olive oil
• 1 yellow onion diced��
• 6 cloves garlic minced��
• 16 ounces (~450g) cremini mushrooms, sliced��
• 4 ounces (~110g) shiitake mushrooms (caps only), sliced��
• Kosher salt and black pepper to taste��
• 1 tablespoon fresh thyme leaves��
• 1/2 teaspoon crushed red pepper flakes��
• 1/4 cup (60mL) dry white wine (such as Pinot Grigio or Sauvignon Blanc)��
• 1 ½ tablespoons white or yellow miso paste��
• 3 tablespoons good-quality tahini��
• 1 ½ tablespoons reduced-sodium tamari�
• 2 cups (480mL) low-sodium vegetable broth��
• 1/2 cup (120mL) “lite” coconut milk or unsweetened oat milk, cashew milk, or soy milk��
• 1 head of Tuscan lacinato kale, tough midribs removed and leaves sliced��
• 1-2 teaspoons good-quality balsamic vinegar
Method 👩🏼🍳
🫘 Lentils 🫘
1. Use kitchen twine to tie the bay leaf, thyme, and rosemary (this makes it easier to fish them out of the cooked lentils). If you don't have twine, leave herbs whole.
2. Bring the 2 cups (480 mL) broth or water to a boil in a medium saucepan. Add the lentils, herb bundle, 1/4 teaspoon salt, and black peppercorns. Simmer the lentils for 20-25 minutes, or until just tender. Drain the lentils and set aside.
🍄🟫 Mushroom Stew 🍄🟫
1. While the lentils cook, prepare the ingredients for the mushroom stew (chop the vegetables, measure out the ingredients, etc.).�
2. Heat a Dutch oven or large soup pot over medium heat and add the olive oil. Once the oil is shimmering, add the onion and cook until lightly browned, about 5 to 7 minutes, stirring frequently.��
3. While the onion cooks, in a glass, combine the miso, tahini, and tamari. Whisk well to dissolve the miso as best you can. �
4. Add the sliced mushrooms and let them sit undisturbed for 3 minutes. Stir, then season generously with salt and pepper.
5. Add the garlic, thyme leaves, and red pepper flakes, and stir frequently until fragrant, about 1 to 2 minutes.�
6. Pour in the white wine and allow to bubble for 3 to 4 minutes, scraping up any browned bits as needed, or until the smell of alcohol cooks off. Add the miso-tahini mixture and stir well into the mushrooms to coat them. ��
7. Add the cooked & drained lentils, 2 cups (480 mL) vegetable broth, and the lite coconut milk. Stir well, and bring to a boil.�
8. Once it's boiling, turn off the heat. Carefully pour half of the stew into a stand blender. Blend until the mixture is completely pureed and smooth, and then pour the mixture back into the pot and stir to combine. ��
9. Alternatively, use an immersion blender directly in the pot to partially blend the stew.�
10. Once the stew has been partially blended, add in the sliced kale. Bring the stew to a boil until it is thick and creamy and the kale has wilted. ��
11. Remove from the heat and stir in the balsamic vinegar. Taste for seasonings and adjust to taste.
Recipe comes from:
https://rainbowplantlife.com/creamy-mushroom-and-black-beluga-lentil-stew/ -recipe-container-5663
