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Skinny Vegan Mushroom Lentil Stew

This Vegan Skinny Mushroom Lentil Stew or ragout is absolutely creamy, dreamy and delicious. It’s loaded with plant based protein thanks to the mushrooms and lentils and it’s a oh so tasty.  Think creamy, flavourful sauce loaded with plant based protein and healthy nutrients thanks to the mushrooms, green lentils, tomatoes, peppers and non-dairy milk. Munchyesta.com
This Vegan Skinny Mushroom Lentil Stew or ragout is absolutely creamy, dreamy and delicious. It’s loaded with plant based protein thanks to the mushrooms and lentils and it’s oh so tasty. 
Think creamy, flavourful sauce loaded with plant based protein and healthy nutrients thanks to the mushrooms, green lentils, tomatoes, peppers and non-dairy milk. 
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 25 minutes
Serving Size 4 people

Ingredients

  • 1 pound Mushrooms Rinsed and diced
  • 2 15oz cans Cooked Lentils Rinsed and drained
  • 3 Spring Onions Chopped
  • 3 large Tomatoes Chopped roughly
  • 1 Yellow Bell Pepper Diced
  • 1 Red Bell Pepper Diced
  • 3 cloves Garlic Minced
  • 2 tbsp Sweet and Sour Chilli Sauce
  • 2 tbsp Tamari or Soy Sauce
  • 1 tsp Ground Cumin
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil
  • 1 tsp Freshly Ground Pepper
  • Salt to taste
  • 1½ cup Coconut Milk or other non-dairy milk
  • 1 bunch Fresh Basil Chopped

Instructions

  • Heat a large pan and add the chopped mushrooms. Sautee the mushrooms for 3-5 minutes at medium high heat while stirring occasionally. Once the mushrooms are cooked, add the green lentils, diced peppers and diced tomatoes and stir together to combine. 
  • Next add the sliced spring onions, minced garlic and all the seasonings and mix to combine. Let the dish cook for a few minutes while the garlic softens, before adding the non-dairy milk. 
  • Bring the sauce to a boil and turn the heat down to a simmer. Let the dish simmer for 8-10 more minutes. Top with freshly chopped basil and serve with mashed potatoes, brown rice, couscous or quinoa.