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Easy Esselstyn Diet Recipes with Pictures: Lentil and Mushroom Stew

 

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Dinner:

110

Lentil and Mushroom Stew

 

Dinner

Lentils in a 1:1 combination with mushrooms gives them a new way to shine through their mild flavor. The stew is very satisfying and filling from the added barley and keeps well for several days in the fridge.

Served

The lentil mushroom stew was surprisingly good because of the smooth and mild barley base. It supported the great combination fresh and flavorful rehydrated dried mushrooms and the fresh dill herbs. This stew will be great for a potluck contribution.

Getting Started with Cooking


 

Dinner

 

 

 

Get in Advance:

 

1 cup lentils

cup of pearled barley

1 bay leaf

6 cups of low-salt vegetable broth

2 oz of dried mushrooms (porcini or chanterelle)

1 large onion, coarsely chopped

2 stalks of celery, chopped

1 carrot, coarsely chopped

1 small parsnip, peeled and finely chopped

3-4 cloves of garlic, minced

2 cups of dry white wine

1 tablespoon of tomato paste

1 pound fresh mushrooms (mixed if available), tough stems removed and cut in thick slices, halves or quarters

half bunch of fresh dill, tough stems removed, some springs reserved as garnish

of a quarter-teaspoon black pepper.

 

Have On Hand:

Crisp bread


 

Recipe

(Adapted from "Bean by Bean," by Crescent Dragonwagon (Workman, 2012) and modified to low-salt, low-fat diet):

 

For 4-6 portions. Prep time: 120 min.

 

Legume-barley mixture

In a large heavy soup pot

Combine lentils, 6 cups of vegetable broth, barley and bay leaf.

Bring to a boil and then simmer covered for 45 min.

Prepare the mushrooms and vegetables

Soak the dried mushrooms

Rehydrate the dry mushrooms by covering them with boiling water and set aside for soaking. Remember to reserve the soaking water.

Cut all remaining ingredients

Chop onions, garlic cloves, celery stalks and parsnip

Coarsely cut fresh mushrooms

Drain rehydrated mushrooms collecting the soaking fluid.

Chop the rehydrated mushrooms into small pieces

In a medium-sized casserole

Braise the onion until softened, 5-8 min

Add garlic, stir for - 1 min until fragrant

Let cool down and then deglaze with soaking fluid of mushrooms (fill up to cup with water if necessary)

Add carrot, celery and parsnip and simmer covered for 15 min until softened

Add wine and tomato paste

Prepare the stew

Add onion mixture to simmering legume-barley

Fold under chopped fresh mushrooms

Add dill and black pepper

Let simmer for 45 min until barley and lentils are very soft.

Discard by leaf before serving

 

Serve

Serve the prepared thick stew hot.

Garnish as you like either with only a few some dill springs or plenty of chopped dill.

Ingredients

110-Lentil-Mushroom-Stew-Ingredients-4x6.jpgWorkplace

Ready to go

110-Lentil-Mushroom-Stew-Workplace-4x6.jpg

 

Setting up the lentils and barley for cooking

110-Lentil-Mushroom-Stew-Prep-1-4x6.jpg

 

Saoking the dried mushrooks

110-Lentil-Mushroom-Stew-Prep-2-4x6.jpg

 

Mincing the garlic cloves

110-Lentil-Mushroom-Stew-Prep-3-4x6.jpg

 

Chopping the celery stalks

110-Lentil-Mushroom-Stew-Prep-5-4x6.jpg

 

Chopping the carrot

110-Lentil-Mushroom-Stew-Prep-4-4x6.jpg

 

Chopping the parsnip

110-Lentil-Mushroom-Stew-Prep-6-4x6.jpg

 

Coarsely cut mushrooms

110-Lentil-Mushroom-Stew-Prep-7-4x6.jpg

 

Chopping the rehydrated mushrooms

110-Lentil-Mushroom-Stew-Prep-8-4x6.jpg

 

Cutting the fresh dill

110-Lentil-Mushroom-Stew-Prep-9-4x6.jpg

 

Everything preparared for cooking the soup

110-Lentil-Mushroom-Stew-Prep-10-4x6.jpg

 

Deglazed casserol with briased onions and garlic

110-Lentil-Mushroom-Stew-Prep-12-4x6.jpg

 

Softened vegetables

110-Lentil-Mushroom-Stew-Prep-13-4x6.jpg

 

Readied onion mixture

110-Lentil-Mushroom-Stew-Prep-14-4x6.jpg

 

Precooked lentil and barely

110-Lentil-Mushroom-Stew-Prep-11-4x6.jpg

 

Added onion mixture

110-Lentil-Mushroom-Stew-Prep-15-4x6.jpg

 

Added fresh mushrooms

110-Lentil-Mushroom-Stew-Prep-16-4x6.jpg

Added dill and chopped hydrated mushrooms

110-Lentil-Mushroom-Stew-Prep-17-4x6.jpg

Stirr stew often preventing caking at the bottom

110-Lentil-Mushroom-Stew-Prep-18-4x6.jpg

Prepared

110-Lentil-Mushroom-Stew-Prepared-4x6.jpg

 

Klaus

The barley base thickened in the fridge overnight so that portioning became very easy.

Keeping overnight in the fridge thickened the barley base of the stew

Served either without (see below) or with (see at top) additional chopped dill garnish

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