Mediterranean Lentil and Mushroom Stew
This Mediterranean lentil and mushroom stew is a comforting, flavour-packed dish that feels indulgent while still being healthy and nourishing. Rich in plant-based protein and fibre, it’s a satisfying vegetarian stew that works well for a midweek supper or meal prep, as it reheats easily. Serve it with rice, gnocchi, pasta or mashed potatoes for a hearty and well-rounded meal. If you don’t have mini mozzarella balls, a regular ball torn into pieces works just as well.
Ingredients
Method
- Finely chop the onion and garlic. Halve the mushrooms if they are not already bite-sized.
- Heat the olive oil in a deep frying pan or wide saucepan over low heat. Gently sauté the onion until soft and translucent.
- Add the mushrooms, garlic, and Italian mixed herbs. Stir for a couple of minutes until fragrant.
- Pour in the balsamic vinegar and cook for another minute, then stir in the tomato purée followed by the tinned cherry tomatoes.
- Season with salt and pepper, cover, and simmer gently for 10 minutes.
- Add the drained lentils and chopped kale or cavolo nero. Stir well and cook for a further 10 minutes.
- Add the sun-blushed tomatoes and simmer for another 5 minutes.
- Stir in the black olives and fresh herbs, then remove from the heat.
- Spoon the stew into bowls and top each serving with mini mozzarella balls. Finish with a generous grind of black pepper.