Mushroom Lentil & Bean Stew

20 min

4 servings

Prepare Vegetable Broth ahead of time. Make a big batch of broth to use for cooking soups, sauces, and grains, like rice or quinoa.

Ingredients

  • 3 stalks celery
  • 2 tbsp oil
  • 3 cups sliced mushrooms
  • 1 can (19 oz/540 ml) lentils
  • 1 can (19 oz/540 ml) kidney beans
  • 1 pkg Herb & Mushroom Hot Dip Mix
  • 3 cups Vegetable Broth
  • 1⁄4 cup Greek yogurt

Preparation

  1. Thinly dice celery.
  2. Heat oil in Wok over medium-high heat. Add celery and cook until softened, about 4 min. Add mushrooms and cook until lightly browned, about 4—6 min.
  3. Drain and rinse lentils and beans. Add both to wok with dip mix and broth; stir to combine. Bring to a boil and simmer until slightly thickened, about 3 min.
  4. Divide stew between 4 bowls and top with 1 tbsp yogurt.

Nutritional Information

Per serving: Calories 340, Fat 8 g (Saturated 1 g, 0 0 g), Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 48 g (Fiber 20 g, Sugars 5 g), Protein 21 g.

Perfectly Balance Your Plate

Serve with 2 cups leafy greens and 1 tbsp of your favourite Epicure Salad Dressing.