Baked Balsamic Lentil Stew
Ingredients
The stew
-
2
tablespoons
olive oil, divided
-
1 ⅓
lbs
cremini mushrooms, stemmed and sliced
-
to taste
sea salt and ground pepper
-
1
medium
yellow onion, finely chopped
-
1
medium
carrot, finely chopped
-
1
stalk
celery, finely chopped
-
2
leeks, chopped (white & light green parts only)
-
1
sprig
fresh rosemary, minced
-
4
cloves
garlic, minced
-
1
cup
green or brown lentils, rinsed
-
1
tablespoon
balsamic vinegar
-
1
tablespoon
gluten-free tamari soy sauce
-
4
cups
vegetable stock, divided
The potato topping
-
2
large
yukon gold potatoes
Instructions
- Preheat the oven to 425°F and set a 9x13x2 baking dish aside.
- Heat 1 tablespoon of olive oil in a large soup pot over medium heat and add the sliced mushrooms, cooking until soft.
- Transfer the cooked mushrooms to a plate and set aside.
- In the same pot, add the remaining olive oil and sauté onions, carrots, celery, and leeks until soft.
- Add minced rosemary and garlic, cooking until fragrant.
- Stir in the lentils, balsamic vinegar, and tamari, scraping up any brown bits.
- Pour in 3 cups of vegetable stock, bring to a boil, then simmer until lentils are tender.
- Stir in the cooked mushrooms and the remaining cup of vegetable stock, then transfer to the baking dish.
- Slice the potatoes thinly and layer them on top of the lentil stew, drizzling with olive oil and seasoning.
- Roast in the oven until potatoes are tender and lightly browned, then broil for a minute to crisp the top.
- Serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
10g
Total carbohydrates
50g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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