Spicy Lentil Portobella Stew

Happy week after Thanksgiving! If you’re like our family and indulged perhaps a bit too much this past week, you may be looking for something to fill you up without weighing you down. This week for Meatless Monday, I’ve created a new recipe- vegetarian and gluten-free- that will help you with your “Turkey Day Detox” efforts… and, it’s a great way to use up leftover carrots and sweet potatoes! The lentils added some bulk, and the potatoes and ‘shrooms provided some “meatiness.” I also threw in a few more spices, including some thyme and bay leaf, which really gave the stew an extra kick. (Side note: I’ve heard that spicy foods cause people to eat less during a meal? Are we going to start seeing cayenne-glazed turkeys next year?)

Serve with with some plain yogurt on top (predictable, I know) and some crackers or blue corn tortilla chips for dipping! You’ll be set to start training for next year’s Turkey Trot in no time!

…Too bad the Christmas treats are just around the corner. Except not really too bad. Heaven.

Spicy Lentil Portobella Stew
Spicy Lentil Portobella Stew

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Spicy Lentil Portobella Stew
Recipe Type: Stew
Cuisine: Greek, Southern Mediterranean, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
A hearty post-Turkey Day stew that will fill you up without weighing you down! Also a great way to use up leftover Thanksgiving veggies.
Ingredients
  • 1 1/2 cup lentils
  • 5 cups water or vegetable broth (low sodium)
  • 2 cans diced tomatoes and juice
  • 1 package baby bella mushrooms
  • 1/2 package onions and peppers (I used a TJ’s medley of green, red, & yellow peppers and onions!)
  • 2 medium sweet potatoes, cubed
  • 4-5 carrots, sliced into buttons
  • 2 tbsp minced garlic
  • 3 bay leaves
  • 1 tbsp spicy brown mustard
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp dried thyme
  • 1 tbsp balsamic vinegar
  • 1 tsp ground black pepper
  • 1 tsp salt
  • Spinach or kale, optional
  • Greek yogurt for serving
  • Crackers or tortilla chips
Instructions
  1. Combine all ingredients up to balsamic vinegar in crock pot. I like to put the potatoes and carrots on the bottom since they take the longest to cook! Set to low and simmer all day (I let mine go about 8 hours and then turned it down to warm). About half an hour before serving, add the vinegar, pepper, salt, and greens (if desired).
  2. Serve with a dollop of plain Greek yogurt and some crackers on the side.
Serving size: 1/10 Calories: 163 cals Fat: 1 g Carbohydrates: 32 g Fiber: 8 g Protein: 10 g

 

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