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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion finely chopped
  • 2 garlic cloves finely chopped
  • 200 g baby button mushrooms halved if large
  • 1 Tbsp olive oil
  • 1 tsp Italian mixed herbs
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp tomato purée
  • 1 tin cherry tomatoes
  • 1 tin brown lentils drained and rinsed
  • 1 cup chopped kale or cavolo nero
  • About 12 sun-blushed tomatoes from a jar, chopped
  • ½ cup black olives pitted
  • 2 Tbsp fresh basil or parsley chopped
  • Salt and freshly ground black pepper
  • Mini mozzarella balls to serve (about 4 per person)

Method
 

  1. Finely chop the onion and garlic. Halve the mushrooms if they are not already bite-sized.
  2. Heat the olive oil in a deep frying pan or wide saucepan over low heat. Gently sauté the onion until soft and translucent.
  3. Add the mushrooms, garlic, and Italian mixed herbs. Stir for a couple of minutes until fragrant.
  4. Pour in the balsamic vinegar and cook for another minute, then stir in the tomato purée followed by the tinned cherry tomatoes.
  5. Season with salt and pepper, cover, and simmer gently for 10 minutes.
  6. Add the drained lentils and chopped kale or cavolo nero. Stir well and cook for a further 10 minutes.
  7. Add the sun-blushed tomatoes and simmer for another 5 minutes.
  8. Stir in the black olives and fresh herbs, then remove from the heat.
  9. Spoon the stew into bowls and top each serving with mini mozzarella balls. Finish with a generous grind of black pepper.