Mushroom, capsicum and lentils stew

First I saw these gorgeous brown button mushrooms at the market. Then I thought I needed something fragrant, sweet and earthy to pair them with, so I bought some of the finest local red capsicum and smoked paprika. This combination now called for some delightful aromas of fresh herbs and I love sage, I put it in almost everything and I bought some if it too. And to make the dish really hearty as it should be when the days get colder, I got some of good old lentils. Besides, the lentils are in season in Autumn, meaning we’ll be having them as fresh and beautiful as they get. Anyway, more of less, this is how this mushroom capsicum and lentils stew recipe was built up. Just like shopping for the latest season outfit 🙂

I made it once. Than the second time. And the photos you’re looking at are my third attempt to save the stew from being eaten before I actually capture it on camera. Yes, it’s that good 🙂 And it takes only some 30 to 40 minutes to make.

What you’ll need for one big pot of stew (6-8 servings)

  • 300g brown button mushrooms
  • 6-8 leaves of fresh sage
  • 2 large red sweet capsicums
  • 3 mid sized carrots
  • 2 tea spoons of smoked paprika powder
  • 150g lentils
  • 1.5 l of vegetable broth or water
  • salt, pepper and oil
  • fresh parsley to garnish

How to make it:

Brush the mushrooms clean, try not to wash it as they will soak up unnecessary water and become squishy while cooking. We want them nice and dry. Slice them finely and stir fry them together with sage leaves in a bit of olive oil – one spoon is enough. At mid temperature for a minute or two.

Then start adding the rest of the ingredients: finely chopped capsicum and carrot cut in chunks. Place a lid on, reduce the heat and let it simmer for the next 7 to 10 minutes. Stir occasionally and if needed add a spoon or two of broth or water.

Now mix in the paprika powder, let it simmer for another minute and add prewashed and drained lentils. Pour in 1l of the broth, cover with the lid and let it cook for the next 20 minutes or until the lentils are done. You may want to add the rest of the broth during cooking, it all depends on how thick you want your stew. And if you want to thicken it just mix in one spoon of rice flour at the end and bring to boil.

Season with salt and pepper and garnish with some fresh parsley.

Happy cooking!

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