Lentil Mushroom Stew with Creamy Coconut and Artichoke Hearts

Servings: 4 | 50 minutes | 450 kcal

This innovative vegan lentil mushroom stew was created by a master chef who wanted to elevate traditional lentil stew to a new level by incorporating more flavors and textures.

The addition of artichoke hearts to this recipe was inspired by the chef' love for artichokes, and it quickly became a signature dish in her vegan culinary repertoire.

Ingredients

1 cup green lentils
2 cups vegetable broth
1 cup coconut milk
8 oz cremini mushrooms
1 cup quartered artichoke hearts
1 large onion
3 cloves garlic
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried thyme
to taste salt and pepper
2 tbsp fresh chopped parsley

Instructions

In a large pot, heat the olive oil over medium heat.
Add the onion and garlic to the pot and sauté until the onions are tender and translucent.
Stir in the ground cumin, smoked paprika, and dried thyme.
Add the mushrooms and cook for 5 minutes, or until the mushrooms have released their liquid.
Stir in the lentils, vegetable broth, and coconut milk. Bring to a simmer, then cover and cook for 30 minutes or until the lentils are tender.
Add the artichoke hearts to the stew and cook for an additional 5-7 minutes, or until the artichokes are heated through.
Season the stew with salt and pepper to taste.
Serve the stew in bowls, garnished with fresh chopped parsley.