For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Lentil and Mushroom Stew
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Dinner: 110 |
Lentil and Mushroom Stew |
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Dinner
Lentils in a 1:1 combination with mushrooms gives them a
new way to shine through their mild flavor. The stew is very satisfying and
filling from the added barley and keeps well for several days in the fridge. |
Served
The lentil mushroom stew was surprisingly good because of the smooth and mild barley base. It supported the great combination fresh and flavorful rehydrated dried mushrooms and the fresh dill herbs. This stew will be great for a potluck contribution. |
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Get in Advance: 1 cup lentils ¾ cup of pearled barley 1 bay leaf 6 cups of low-salt vegetable broth 2 oz of dried mushrooms (porcini or chanterelle) 1 large onion, coarsely chopped 2 stalks of celery, chopped 1 carrot, coarsely chopped 1 small parsnip, peeled and finely chopped 3-4 cloves of garlic, minced 2 cups of dry white wine 1 tablespoon of tomato paste 1 pound fresh mushrooms (mixed if available), tough stems removed and cut in thick slices, halves or quarters ½ half bunch of fresh dill, tough stems removed, some springs reserved as garnish ½ of a quarter-teaspoon black pepper. Have On Hand: Crisp bread Recipe (Adapted from "Bean by Bean," by Crescent Dragonwagon (Workman, 2012) and modified to low-salt, low-fat diet): For 4-6 portions. Prep time: 120 min. Legume-barley
mixture In a large heavy soup pot Combine lentils, 6 cups of vegetable broth, barley and bay leaf. Bring to a boil and then simmer covered for 45 min. Prepare the mushrooms and vegetables Soak the dried mushrooms Rehydrate the dry mushrooms by covering them with boiling water and set aside for soaking. Remember to reserve the soaking water. Cut all remaining ingredients Chop onions, garlic cloves, celery stalks and parsnip Coarsely cut fresh mushrooms Drain rehydrated mushrooms collecting the soaking fluid. Chop the rehydrated mushrooms into small pieces In a medium-sized casserole Braise the onion until softened, 5-8 min Add garlic, stir for ½ - 1 min until fragrant Let cool down and then deglaze with soaking fluid of mushrooms (fill up to ½ cup with water if necessary) Add carrot, celery and parsnip and simmer covered for 15 min until softened Add wine and tomato paste Prepare the stew Add onion mixture to simmering legume-barley Fold under chopped fresh mushrooms Add dill and black pepper Let simmer for 45 min until barley and lentils are very soft. Discard by leaf before serving Serve Serve the prepared thick stew hot. Garnish as you like either with only a few some dill springs or plenty of chopped dill. |
Ingredients
Ready to
go
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Setting up the lentils and barley for cooking
Saoking the dried mushrooks
Mincing the garlic cloves
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Chopping the celery stalks
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Chopping the carrot
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Chopping the parsnip
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Coarsely cut mushrooms
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Chopping the rehydrated mushrooms
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Cutting the fresh dill
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Everything preparared for cooking the soup
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Deglazed casserol with briased onions and garlic
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Softened vegetables
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Readied onion mixture
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Precooked lentil and barely
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Added onion mixture
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Added fresh mushrooms
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Added dill and chopped hydrated mushrooms
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Stirr stew often preventing caking at the bottom
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Prepared
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Klaus The
barley base thickened in the fridge overnight so that portioning became very
easy. |
Keeping overnight in the fridge thickened the barley
base of the stew
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Served either without (see below) or with (see at
top) additional chopped dill garnish
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Comments: Write to heart@youworldtree.com and
we will add your contribution here. |
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