Want a recipe that not only looks gorgeous but that’s healthy and delicious? Make my red lentil stew with portobello mushrooms, roasted butternut and lemony spinach for your next dinner party or special meal!
Although there seem to be quite a few elements that go into the making of this recipe, it all comes together really quickly and can be on your table in around 40 minutes.
You can even make the lentils in advance and reheat them later on. The spinach is best eaten straight away and so are the roasted veggies. So, if you’re looking to save time, the lentil element of this dish can be pre-prepared.
The roasted veggies and lentils are delicately spiced with Indian-inspired flavor and the sharpness of the lemon in the spinach goes really well with the creaminess of the coconut in the lentils.
Of course, the lentils bring the protein to the party in this recipe. I’ve chosen to use red lentils as they tend to take less time to cook than green lentils and also provide a smoother texture.
For the roasted veggies, I’ve chosen to use butternut squash, carrots and portobello mushrooms but feel free to mix things up and use your favorites – although the sweetness of the squash and the carrots really helps to make this dish.
Looking for other lentil-based recipes? Look no further…
Red Lentil Pasta with Pumpkin Alfredo and Fresh Spinach
Vegan Lentil Bolognese for Pasta or Polenta
If you make my red lentil stew with portobello mushrooms, roasted butternut and lemony spinach please remember to come back and leave me a comment to let me know how it turned out for you.
You can also tag us @One_Bite_Vegan on Instagram to let show off your skills in the kitchen!
Red Lentil Stew with Portobello Mushrooms, Roasted Butternut, and Lemony Spinach
Ingredients
Roasted vegetables
- 1 small butternut squash peeled and cut into cubes
- 3 large carrots peeled and cut in half lengthwise
- 3 or 6 small or large portobello mushrooms
- 3 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- ¼ tsp crushed red pepper
- 1 tsp whole black peppercorns
- 1 tsp sea salt
Lentils
- 1 cup red lentils
- 1 tsp olive oil
- 1 cup diced red onion
- 2 cloves garlic minced
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 13.5 ounce can coconut milk
- 1 cup vegetable broth
Lemony Spinach
- 16 ounces fresh spinach
- 1 tsp olive oil
- 1 lemon zest and juice
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F
Roasted vegetables
- In a large bowl toss the butternut squash with 1 Tablespoon olive oil and 1/3 of the spice mixture.
- Spread out on a parchment lined sheet pan. Repeat the same process for the carrots and spread out on one half a sheet pan.
- Repeat the same process for the mushrooms and spread out on the other half of the sheet pan.
- Roast in the oven for 15 minutes then flip everything over and roast for an additional 15 minutes or until all veggies are cooked through.
Lentils
- In a large pot, heat the olive oil over medium heat. Add the red onion and cook for 5 minutes. Add the garlic, garam masala, and turmeric. Cook for an additional 5 minutes.
- Rinse and drain the lentils. Add them to the pot with the coconut milk and vegetable broth. Bring to a boil and then turn down to a simmer. Simmer for 15 minutes or until the lentils are cooked.
Lemony spinach
- In a large skillet, heat the olive oil over medium-high heat. Add the spinach and sauce quickly until wilted. Turn off the heat and add the lemon zest, lemon juice, salt, and pepper.
To serve
- Divide the lentils amongst 6 wide bowls or plates. To each bowl, add a spoonful of roasted squash, 1 carrot, and one portobello mushroom sliced into thirds. Top with lemony spinach and serve.
