Creamy Black Lentil Stew with Mushrooms

This creamy black lentil stew is a cozy, low-effort dinner. It is perfect served with toast or roasted veggies! I love it with a roasted sweet potato.

Course dinner, lunch, Main Course

Cuisine American, Mediterranean, Vegan

Keyword comfort food, creamy, gluten free, healthy, one-pot, vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 316kcal

Author Rachel Conners

Ingredients

1 tablespoon olive oil
1 small yellow onion finely diced
12 ounces cremini or baby bella mushrooms quartered
4 cloves garlic minced
1 tablespoon fresh thyme leaves or 1½ teaspoons dried thyme
1 cup dry black lentils beluga lentils, rinsed
2¾ cups vegetable broth
½ teaspoon fine sea salt plus more to taste
¾ cup coconut milk full-fat for extra creaminess; light coconut milk, unsweetened oat milk, or soy milk for a lighter option
3 to 4 cups chopped Lacinato kale or Swiss chard stems removed if thick
Freshly ground black pepper to taste

For finishing:

Lemon juice
Red pepper flakes
Fresh thyme or basil

Instructions

Sauté the vegetables. Heat the olive oil in a medium pot over medium heat. Add mushrooms and cook for 7 to 9 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Remove from the pan. Add the yellow onion and cook for about 5 minutes, until lightly browned.
1 tablespoon olive oil, 12 ounces cremini or baby bella mushrooms, 1 small yellow onion
Add garlic and thyme. Stir in the garlic and thyme and cook for about 30 seconds, until fragrant.
4 cloves garlic, 1 tablespoon fresh thyme leaves
Simmer the lentils. Add the lentils, vegetable broth, and salt. Bring to a boil, then reduce to a gentle simmer. Cover and simmer on low for 25 to 30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
1 cup dry black lentils, 2¾ cups vegetable broth, ½ teaspoon fine sea salt
Make it creamy. Stir the mushrooms back into the pot along with the coconut milk and chopped greens. Simmer for 5 to 7 minutes, until the greens are wilted and the sauce thickens slightly.
¾ cup coconut milk, 3 to 4 cups chopped Lacinato kale or Swiss chard
Season and serve. Season generously with black pepper and additional salt as needed. Don’t be shy with the salt: the coconut milk can dull the salty flavor, so make sure you add enough to balance out the creaminess. Finish with a big squeeze of lemon juice and red pepper flakes if desired. Top with fresh thyme and/or basil before serving. I like to serve on top of a roasted sweet potato or with some crusty bread.
Freshly ground black pepper, Lemon juice, Red pepper flakes, Fresh thyme or basil

Notes

If the sauce thickens too much, add a splash of broth or water before serving.
The lentils should be creamy but not soupy. They’ll continue to thicken as they sit.
Leftovers keep well in the fridge for up to 4 days.

Nutrition