This is the perfect dish when you’re looking for something quick, delicious and filling for dinner. The portobello mushrooms are cooked with paprika, red onion and garlic, before being mixed together with lentils, tomatoes and harissa paste. We add a dash of miso to compliment the mushrooms and a squeeze of lime to heighten all of the flavours from the stew.
Make extra of the stew or if cooking for yourself save the rest to enjoy throughout the week, serve piled high on roasted sweet potatoes or in tacos for a different take on this dish.
Serves 2-4 & takes 35 minutes to cook
1 red onion, peeled and diced
3 garlic cloves, peeled and diced
2 teaspoons of paprika
1 teaspoon of cumin
6 portobello mushrooms, sliced
1x 400g can of brown lentils, drained (or dry lentils)
1x 400g can of chopped tomatoes
1 tablespoon of harissa paste (or more depending on how spicy you like it)
2 tablespoons of smooth almond butter
1 teaspoon of brown rice miso paste
Large handful of spinach
Juice of 2 limes
Pinch of salt
1. Place a large pan over a medium heat and add a drizzle of olive oil.
2. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5 minutes until the onion becomes soft.
3. Once the onion has become soft, add the paprika, cumin and sliced mushrooms. Mix well and cook for another 5-10 minutes until the mushrooms become soft and reduce in size.
4. At this point, add the drained lentils (or dry lentils, see note), tomatoes, harissa paste, almond butter and miso paste. Simmer for 15-20 minutes until thick and delicious, adding a dash of boiling water if the mixture ever becomes too thick.
5. Once the stew has become thick, squeeze in the lime juice and add the spinach. Cook for a few more minutes until the spinach has wilted. Taste and season before serving.
If you’re cooking the lentils, you can add them in step 4 with boiling water and cook until they are soft.