Red Lentil Stew with Portobello Mushrooms, Roasted Butternut, and Lemony Spinach

Several perfectly flavored elements combine to make this gorgeously presented red lentil stew with portobello mushrooms, roasted butternut squash and lemony spinach. Comes together in under 40 minutes.

Prep Time10

Cook Time40

Total Time50

Course: Beans, Dals, Lentils

Keyword: Red Lentil Stew with Portobello Mushrooms, Roasted Butternut, and Lemony Spinach

Servings: people

Calories: 300kcal

Author: Kevin Schmidt

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

US Customary - Metric

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.

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