Lentil Mushroom Stew with Coconut Cream

Servings: 4 | 55 minutes | 450 kcal

The fusion of lentils and mushrooms in a stew is a classic vegan dish enjoyed by many cultures around the world. The innovative addition of coconut cream gives it a unique and delightful twist, providing an extra layer of richness and flavor.

One day, while experimenting with various flavors at a vegan cooking class, an accidental splash of coconut cream found its way into a simmering pot of lentil mushroom stew. The result was a surprising and mouthwatering hit among the class participants, leading to the creation of this delightful recipe.

Ingredients

1 tablespoon olive oil
1 cup green lentils
1 large onion, chopped
3 cloves garlic, minced
1 cup carrots, chopped
2 cups mushrooms, sliced
1 cup diced tomatoes
4 cups vegetable broth
1 cup coconut cream
2 tablespoons tamari or soy sauce
1 tablespoon smoked paprika
2 teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup chopped fresh parsley

Instructions

Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 3-4 minutes until they become soft and fragrant.
Add carrots and mushrooms, and cook for another 5 minutes, stirring occasionally.
Add lentils, diced tomatoes, vegetable broth, tamari, smoked paprika, thyme, cumin, coriander, black pepper, and salt. Stir well and bring to a boil.
Reduce heat, cover, and let simmer for 30-35 minutes until the lentils are tender.
Stir in coconut cream and let it cook for another 5 minutes.
Taste and adjust the seasoning as necessary. Remove from heat and stir in fresh parsley.
Serve hot with rice or crusty bread for a heartwarming meal.