/gheeː peaː teaː/
Servings: 4 | 45 minutes | 342 kcal
Veganism has long been a part of British cuisine, with vegetarianism finding roots in the country as far back as the 19th century. This particular recipe highlights the use of lentils and mushrooms, two popular ingredients that add depth and heartiness to vegan dishes.
The inspiration behind this dish comes from the traditional British 'Beef and Guinness Stew', a popular comfort food. By replacing the meat with lentils and mushrooms, we've created a vegan version that remains true to its comforting and hearty origins.
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 2 cups carrots, chopped
- 2 cups cremini mushrooms, sliced
- 1 cup green lentils, rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 2 cups baby spinach
- 1 tablespoon balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, cook for 5 minutes or until softened.
- Add the carrots and mushrooms, cook for another 5 minutes.
- Stir in the lentils, thyme, rosemary, vegetable broth, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
- Stir in the baby spinach and cook for 3-4 minutes, until wilted.
- Add the balsamic vinegar, salt, and pepper. Adjust seasonings to taste.
- Serve hot, enjoy!