Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil
  • 2 shallots (minced)
  • 2 cloves of garlic (minced)
  • 1 and 1/2 cup mushrooms (diced)
  • 1 cup beer ((use dark beer for a stronger flavor))
  • 1 cup water
  • 1/2 tsp salt
  • 2 tsp maple syrup
  • 1 tsp thyme
  • 1/4 tsp ground black pepper
  • 1/2 cup dry green lentils
  • 1 large carrot (peeled and cut into thin slices)
  • 1 large white potato (peeled and diced)
  • 1/3 cup green peas
  • For serving: fresh parsley, biscuits or bread

Instruction

  • Heat the oil in a large cast iron cocotte (or saucepan). Once hot, add the shallots and garlic, and sautée for about 5 minutes, or until shallots are golden brown.
  • Add the diced mushrooms and sautée for another 5 minutes, stirring regularly. Deglaze with the beer and let it simmer for about 5 minutes.
  • Next, add the water, salt, maple syrup, thyme, black pepper, green lentils, carrot, potato, and green peas.
  • Cover and let simmer for about 30 minutes, or until lentils and potatoes are tender. Top with fresh parsley or cilantro and serve with buttermilk biscuits or bread on the side.
  • Lentil stew will keep for up to 5 days in the refrigerator. Reheat gently over medium heat.