Creamy Lentil & Spinach Stew

A creamy green lentil stew with mushrooms, spinach, crème fraîche and Parmesan, served with mashed potato, rice or pasta.

Courses: Main Courses

Difficulty: Beginner

Servings: 4

Calories: 233 kcal

Description

A creamy green lentil stew with mushrooms, spinach, crème fraîche and Parmesan, served with mashed potato, rice or pasta.

Ingredients

160 g green lentils, rinsed
1.5 tbsp olive oil
1 onion, finely sliced
250 g large flat mushrooms, cut into 1cm thick slices
1 clove garlic, sliced
0.5 tsp salt
120 g baby spinach
100 ml vegetable stock
4 tbsp crème fraîche
40 g finely grated Parmigiano Reggiano or vegetarian hard cheese, plus extra to serve

Directions

1
Put the lentils in a large pan. Cover with plenty of cold water, add a pinch of salt, bring to the boil, then simmer for 15-18 minutes or until completely tender.
2
Meanwhile, heat the oil in a large sauté pan or shallow flameproof casserole dish over a medium-high heat. Add the onion, mushrooms and garlic with the salt and cook, stirring regularly, for 8-10 minutes until most of the water from the mushrooms has evaporated and everything is just turning golden. Add the spinach, cover with a lid and leave for a minute, then stir to help the spinach wilt.
3
Drain the lentils thoroughly, then tip into the pan with the vegetables. Stir in the stock, crème fraîche and cheese, then simmer for a final minute. Season with more salt, if needed, and plenty of black pepper. Serve with mashed potato, wild rice or tagliatelle, if liked, with extra cheese grated over the top. Stir through some chopped parsley or add a squeeze of lemon juice, if you like.

Nutrition Facts

Servings 4

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/creamy-lentil-spinach-stew/