Baked Balsamic Lentil Stew with Mushrooms & Rosemary Potatoes


Baked Balsamic Lentil Stew with Mushrooms & Rosemary Potatoes

Baked veggie & balsamic lentil stew topped with crispy potatoes for a casserole ambiance. This vegan dish is healthy and excellent for the vacations

This post is sponsored by U.S.A. Pulses & Pulse Canada.

An overhead shot of ingredients for a lentil stew.

Image shows lentils scattered out on a piece of brown paper.

Image shows a kitchen scene with brown creaming mushrooms being weighed on a scale.

Image shows vegetables and lentils sautéing in a Dutch oven-style pot.

I take a look at the pictures of this relaxing baked balsamic lentil stew and truthfully, you would not think the number of times I have actually consumed pizza, big aidings of chocolate, and waffles/pancakes in the last couple weeks. I constantly over-commit to work jobs when the vacations begin and after that sort of overlook my individual health while doing so. Perhaps this is sounding familiar to a few of you? When we begin surrounding Christmas day and it’s time to get together with our individuals, I’m beginning to feel quite cleaned.

There’s a conference point in between less-stellar consuming practices and an absence of mindfulness for me. If I’m pounding coffees and relying on sugary foods routinely, opportunities are I’m feeling a small detach due to the fact that I’m not sleeping as well/not making the effort to engage with something that isn’t work-related. It does not take wish for this entire thing to boil over.

Prior to the absence of balance weakens my possible totally, I generally attempt to snap out of it by making something seriously healthy– whether that takes the type of the greenest healthy smoothie you can possibly imagine, a batch of fluffy wild rice to blend into a couple of meals, or something reassuring like this lentil stew. The act of making the food resembles striking the reset button. I concentrate on the active ingredients, how I’m preparing/handling them, and how they’ll make me feel. It sounds a little valuable, however it works for me.

If you follow me on Instagram, you understand just how much I think in the corrective powers of relaxing brown/beige-coloured food. It’s not constantly the most attractive (it in fact never ever is), however it works when you require nutrition that relieves. While we’re striking the house stretch of the International Year of Pulses, I’m still keeping my Pulse Promise week in and week out. When I prepare lentils for a dish here, I usually choose the French or black beluga ones due to the fact that they tend to look a bit more interesting in pictures– despite the fact that I prepare with the brown/pale green ones simply as frequently.

In this baked stew (I’m attempting truly tough to not call it a casserole), lentils are integrated with some plump mushrooms, leeks, a little sharp edge of balsamic vinegar, and the woodsy fragrance of rosemary. Then, the entire thing gets a relaxing, salted potato blanket. Topping it in this manner sort of stimulates the concept of a casserole, however is considerably much easier due to the fact that there isn’t any pastry included. The meal is meaty and filling, however light and well balanced too. Aside from a couple of garnishing rosemary sprigs, it’s comfortingly beige– however in a manner that makes you feel great when you’re done consuming, believe me! If the concept of all of this attract you, you might like my mushroom gravy pie, my velvety French lentils with mushrooms and kale stew, or any variety of the dishes consisted of in my vacation dish roundup.

Image shows a hand holding a paper thin potato slice to the light of a window.

Two images show a pile of sliced potatoes and potatoes being layered on top of a lentil and mushroom stew in a baking dish.

Image shows a baked balsamic lentil stew topped with thinly sliced potatoes, before baking.

An overhead shot of baked balsamic lentil stew in individual serving bowls, topped with crispy potatoes.

Two images show overhead shots of baked balsamic lentil stew in both a baking dish and individual serving bowls, topped with crispy potatoes.

Baked Balsamic Lentil Stew with Mushrooms & Rosemary Potatoes

Baked veggie & balsamic lentil stew is topped with crispy potatoes for a casserole impact. This vegan dish is healthy and excellent for vacation amusing.

PREPARATION TIME 40 minutes COOK TIME 1 hr 15 minutes OVERALL TIME 1 hr 55 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright

Active Ingredients

  • 2 tablespoons olive oil, divided (plus additional)
  • 1 1/3 pounds cremini mushrooms, stemmed and sliced
  • sea salt and ground pepper, to taste
  • 1 medium yellow onion, carefully sliced
  • 1 medium carrot, carefully sliced
  • 1 stalk celery, carefully sliced
  • 2 leeks, sliced (white & light green parts just)
  • 1 sprig fresh rosemary, minced (plus additional)
  • 4 cloves garlic, minced
  • 1 cup green or brown lentils, rinsed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon gluten-free tamari soy sauce
  • 4 cups veggie stock, divided
  • 2 big yukon gold potatoes

Guidelines

  • Preheat the oven to 425 ° F. Set a 9x13x2 baking meal on the counter.
  • Heat 1 tablespoon of the olive oil in a big, heavy soup pot over medium heat. Include the sliced up mushrooms to the pot and let them sit for a complete minute. Season the mushrooms with pepper and stir. Let the mushrooms sit another minute approximately. Season the mushrooms with salt and stir constantly up until the mushrooms are soft and damp. Transfer prepared mushrooms to a plate or bowl and reserved.
  • Put the staying olive oil into the pot. Include the onions, carrots, celery, and leeks to the pot and stir. Prepare and stir up until the onions are rather soft, about 5 minutes. Include the rosemary and garlic to the pot and cook for 30 seconds, or up until aromatic. Include the lentils to the pot and stir to coat in the oil/vegetables. Put the balsamic vinegar and tamari into the pot and scrape up any brown bits that have actually built up.
  • Pour 3 cups of the veggie stock into the pot. Bring the lentils to a boil and after that lower the heat to a simmer. Cover the pot and cook up until lentils are simply tender and there is just a small slick of liquid left in the pot, about 18 minutes. Season the lentils with salt and pepper.
  • Turn the heat off and stir in the prepared mushrooms and staying cup of veggie stock. Transfer the stew to the 9x13x2 baking meal. Pat the stew down into the meal. There need to be simply enough liquid to keep things ever-so-slightly fluid– like a thick, however still broth-y, stew.
  • Cut the sides off of the potatoes so that you have 2 reasonably even rectangle-shaped prisms of potato. Then, utilizing a mandolin, slice the potatoes into ⅛ inch-thick pieces. Set out the pieces and blot them dry with paper towel.
  • Layer the potato pieces on top of the lentil stew, covering the whole surface area. Sprinkle the top of the potatoes with olive oil, season with salt and pepper, and spread some additional rosemary leaves.
  • Move the potato-topped stew into the oven and roast up until the potatoes are extremely gently browned on the edges and tender, about 35-40 minutes. Then, set the oven to broil and let the potatoes brown even further for about a minute. Serve the stew hot with areas of the potatoes on top.

Notes

  • I cut the potatoes into rectangular shapes so that I might have a cause and effect (hehe), however the natural potato rounds are clearly simply as excellent and a little bit lower upkeep;-RRB-

* This post was produced in collaboration with U.S.A. Pulses and Pulse Canada. All opinions/endorsements are my own. Thanks for supporting!

Program Conceal 70 remarks.

  • thefolia

    Another excellent method to make lentils … can’t wait to attempt that blanket on top of it. Delighted feasting. Reply

  • Sonia

    I can’t read your blog site today.:( The Eddie Bauer and le creuset advertisements keep concealing your post and I can’t even move them at all on my iPad! Reply

    • Laura

      Sonia, I’m so sorry about this. I’ll call my advertisement service provider with these information right now, and ideally this will not take place once again. I value you letting me understand.
      – L Reply

      • Sonia

        Welcome.:-RRB- it does appear great now. And not that I do not enjoy le creuset, however I ‘d rather read your blog site.

  • Allana

    Love the innovative twist of a lentil shepherd’s pie! I’m going to attempt this however rather of potato prisms; I believe I’ll cut the potato into rounds to include a quite scallop touch to the meal:-RRB- Reply

  • Alex

    This dishes looks incredible. You are a genius:-RRB- Reply

  • Sarah

    This looks wonderful! I’m going to attempt it with sweet potatoes -I generally replace them for other starchy potatoes due to the fact that they are extremely healthy and delicious. You might utilize the white range of sweet potatoes, which are offered this time of year, to keep the color constant if household will not consume the orange ones!:-RRB-. Thanks for the dish. Reply

    • Laura

      Love this idea! Thanks Sarah:-RRB-
      – L Reply

  • Sarah|Well and Complete

    This dish is stunning, as constantly, however I truly came here to state that your cooking area = #goals. Ryan and I are attempting to find out how we desire our brand-new cooking area to look, and I legit brought up your Instagram feed to reveal him your counter tops + train tile. Is that odd? Perhaps? #YOLO Reply

    • Sonia

      No, I do not believe that is weird.:-RRB- I did a screenshot on my phone of her cooking area in Instagram so I might focus on it. Whatever is so lovely and I looove the copper pots. It makes me pleased when I pertain to it while looking thru my pictures! Reply

  • Allyson (Thinking About The Radish)

    Brown food might not be as eye capturing as vibrantly colored food, however it’s still stylish and lovely in its own methods. Thank you for this dish- I’m constantly searching for brand-new methods to consume lentils, and these lentils are making me starving. Reply

  • valentina|sweet kabocha

    I enjoy the concept of domino-potatoes:D Reply

  • Whitney @ To Live & Diet Plan in L.A.

    What an innovative concept! This looks tasty and such a relaxing meal for winter season:-RRB- Can’t wait to attempt! Reply

  • Christine @ Yum and in Love

    The potatoes are beautiful- happy I came across this- searching for more methods to utilize lentils. Thanks for sharing! Reply

  • Maren

    Exists any method this dish could be adjusted for a crockpot? I’m a med trainee with last tests turning up, and this looks extraordinary, however I ‘d enjoy to be able to have it cook while I’m away! Reply

  • Maya|Spice + Sprout

    Absolutely sounding familiar to me;-RRB- I believe I have actually had waffles for breakfast 3 days in a row (however they are made with chickpea and wild rice flour so that’s healthy riiiight)! Studying/exams/work are all things that make my consuming practices alter a little. Caring this stew

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