Lentil and Mushroom Stew


  • 1/2 Tbsp oil
  • 1 chopped red onion
  • 150g sliced cremini (or button) mushrooms
  • 1 Pinch each salt and pepper
  • 2 Tbsp chopped fresh thyme (or sub rosemary // use dried if fresh is unavailable)
  • 150g dry green lentils (rinsed + drained // optional: soak overnight in cool water to improve digestibility)
  • 100g fresh spinach
  • 350ml vegetable stock
  • 1 Tbsp tomato paste
  • Potatoes or sweet potatoes for mashing


  1. Heat a large rimmed pan over medium heat. Once hot, add oil and onionand sauté for 2 minutes, stirring occasionally.
  2. Add mushrooms and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
  3. Add thyme, lentils, and vegetable stock and bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more stock as needed if the mixture looks dry.
  4. Once lentils are tender, add the spinach and tomato paste then taste sauce and adjust flavour as needed. Turn off heat and let the mixture rest so flavours can deepen
  5. To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy.