Brothy Green Lentil Stew

Ingredients

• 8 oz Mushrooms (cremini or white, wiped clean and sliced 1/4-inch thick)
• 1 medium Onion (diced small (about 1 cup))
• 2 medium Carrot (peeled and diced small)
• 2 stalks Celery (diced small)
• 3 cloves Garlic (minced)
• 1 tsp Cumin (ground)
• 1/2 cup Canned tomatoes (crushed or diced, from a 14.5 oz can)
• 1 tbsp Soy sauce (low-sodium)
• 1 cup Green lentils (dry, picked over and rinsed)
• 5 cup Vegetable stock (low-sodium)
• 1 cup Frozen spinach (thawed and squeezed dry)
• 1 whole Lemon (juice (about 2 tbsp) and zest)
• 2 tbsp Nutritional yeast
• Kosher salt (to taste)
• Black pepper (freshly ground, to taste)
• 1 tbsp Extra-virgin olive oil (for drizzling over the finished bowls)
• 2 tbsp Olive oil (extra-virgin)

Instructions

1. 1

   Heat the pot over medium-high heat and add mushrooms dry, stirring occasionally until they release their liquid and it evaporates, about 6-8 minutes. Add 2 tbsp olive oil and let them brown in spots for 3 more minutes, then transfer to a bowl.

2. 2

   Lower heat to medium, add onion, carrot, celery, and a pinch of salt to the pot, and cook until the onion is soft and translucent, about 8 minutes.

3. 3

   Add garlic and cumin, stir for 30 seconds until fragrant, then add soy sauce and canned tomatoes and cook for 2 minutes to deepen the tomato flavor.

4. 4

   Add the rinsed lentils, vegetable stock, and reserved mushrooms with their juices. Bring to a boil, then reduce to a gentle simmer, partly covered, and cook until the lentils are tender but still hold their shape, 25-30 minutes.

5. 5

   Stir in the frozen spinach and simmer for 2 minutes until hot. Remove from heat and stir in lemon juice, nutritional yeast, and a pinch of lemon zest.

6. 6

   Taste and adjust seasoning with salt and black pepper as needed. Ladle into bowls and finish with a drizzle of extra-virgin olive oil.

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