Portobello And Basil Lentil Stew
A hearty, flavorful lentil stew featuring portobello mushrooms and fresh basil, perfect for vegetarian meals with rich tomato and sherry notes that satisfy the palate.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1 small red onion, diced ⓘ
- 3 garlic cloves, minced
- 2 c. diced portobello mushrooms ⓘ
- 1 small green pepper, chopped ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. white pepper
- 6 c. chicken stock or vegetable stock ⓘ
- 6 oz. tomato paste ⓘ
- 1 1/2 c. red lentils or regular lentils ⓘ
- 1 bunch basil, coarsely chopped ⓘ
- 1/3 c. dry sherry ⓘ
Instructions
- Heat the olive oil in a large soup pot and sauté the diced red onion, minced garlic, diced portobello mushrooms, chopped green pepper, salt, and white pepper until the mushrooms are tender, about 5 minutes.
- Add the chicken or vegetable stock and tomato paste to the soup pot and mix well until the tomato paste is fully blended into the broth.
- Stir in the red lentils and bring the mixture to a boil.
- Lower the heat, cover, and simmer over medium-low heat for 15 minutes, stirring occasionally.
- Add the chopped basil and continue to simmer with the pot covered for an additional 15 minutes.
- Taste and adjust salt and pepper as needed.
- Serve the stew in individual bowls and float 1 tablespoon of dry sherry on top of each.
- Garnish with the remaining basil leaves and serve hot.
Tips & Substitutions
For added depth, consider using a mix of mushrooms, such as shiitake or cremini, alongside portobello. If you prefer a creamier texture, you can blend a portion of the stew before adding the basil. For a vegan option, use vegetable stock and skip the sherry. To enhance flavor, add a splash of balsamic vinegar or a squeeze of lemon juice before serving.
Serving Suggestions
This hearty stew pairs beautifully with crusty bread or a simple side salad for a light meal. For a complete dinner, serve alongside Chicken With Lemon for a delightful contrast. You can also top each bowl with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth if it thickens too much. You can also freeze the stew for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Portobello And Basil Lentil Stew contains roughly 1627 calories, with 40g protein, 178g carbohydrates, and 87g fat. It is an excellent source of iron (105% of the Daily Value), protein (80% of the Daily Value), and dietary fiber (68% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of lentils in this recipe?
While red lentils are ideal for their quick cooking time and creamy texture, you can use green or brown lentils. However, they will require a longer cooking time, so be sure to adjust the simmering time accordingly until they are tender.
Is it possible to make this stew ahead of time?
Yes, this stew can be made ahead and actually tastes better the next day as the flavors meld. Prepare it up to 2 days in advance, store it in the refrigerator, and reheat when ready to serve. Just remember to add fresh basil right before serving for the best flavor.
What can I use in place of dry sherry?
If you want to avoid alcohol, you can replace dry sherry with a splash of white wine vinegar or apple cider vinegar for acidity. Alternatively, use additional vegetable broth with a hint of lemon juice to maintain the stew's flavor without the sherry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).