/gheeː peaː teaː/
Servings: 4 | 45 minutes | 350 kcal
This fusion dish was created by a vegan chef looking to merge Italian flavors with South American influences. The robust flavors of the lentil mushroom stew are inspired by traditional Italian cuisine, while the spicy mango salsa adds a bright, zesty touch inspired by South American flavors.
While experimenting with various ingredients, the chef discovered that the combination of hearty lentils and mushrooms with the sweet and spicy mango salsa created a complex and satisfying dish that was not only delicious but also showcased the versatility of vegan cuisine.
Ingredients
- 1 cup green lentils
- 1 cup diced mushrooms
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 medium ripe mango, diced
- 1 small red onion, finely chopped
- 1 small jalapeno, seeded and finely chopped
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- to taste salt and pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add diced yellow onion and cook until softened.
- Add minced garlic, cumin, and smoked paprika to the pot, stirring to combine.
- Add lentils, diced mushrooms, and vegetable broth to the pot. Bring to a simmer and cover, cooking for 25-30 minutes or until lentils are tender.
- While the stew is cooking, prepare the spicy mango salsa. Combine diced mango, finely chopped red onion, jalapeno, lime juice, and chopped cilantro in a bowl. Mix well, and season with salt and pepper to taste.
- Once the lentil mushroom stew is cooked, season with salt and pepper to taste.
- Serve the stew in bowls, topping each portion with a generous spoonful of spicy mango salsa.