Emily Johnson
Red lentils are a quick and easy addition to any dish that does not require pre-soaking. They are a great option for midweek meals and can be thrown into soups, stews, and salads. Red lentils are commonly used in lentil, mushroom, and spinach stew, a nutritious and filling vegetarian dish. This stew typically includes ingredients such as mushrooms, spinach, onions, and spices, creating a savory and earthy flavor profile. With a short prep and cooking time, this stew is a convenient and tasty option for those seeking a meat-free meal.
| Characteristics | Values |
|---|---|
| Recipe type | Stew, bake, pasta |
| Ingredients | Red lentils, spinach, mushrooms, onion, garlic, olive oil, salt, pepper, balsamic vinegar, cream, tomatoes, chickpea flour, spices, broth, bay leaf, rosemary, oregano, basil, red pepper flakes, sherry vinegar |
| Variations | Green lentils, black lentils (beluga lentils), brown lentils, baby spinach leaves, chicken, almond/peanut butter, miso paste, lime juice, chives, parsley, green beans, hot peppers, white vinegar, red wine vinegar, lemon, sage, garlic powder, paprika |
| Diet | Vegetarian, vegan, gluten-free |
| Prep time | 15 minutes |
| Cooking time | 20 minutes |
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What You'll Learn
Red lentils cook faster than green or brown lentils
Red lentils are a great option for a quick, delicious, and filling meal. They are perfect for midweek dinners when you need something tasty and healthy without spending too much time in the kitchen. Red lentils cook much faster than green or brown lentils, taking only about 15 minutes to become soft and tender. In comparison, green lentils can take upwards of 45 minutes to cook, while brown lentils typically cook in 20 to 30 minutes.
The difference in cooking time is due to the characteristics of each lentil type. Red lentils, also known as masoor dal, usually come split down the middle and lack skins. As a result, they break down quickly during cooking, creating a creamy consistency. On the other hand, green lentils typically have skins and remain whole, which is why they take longer to cook and maintain a firmer texture even after cooking.
The cooking time for green lentils can be reduced by soaking them overnight. Soaking helps them cook faster, and they may only need an additional 5 minutes or so of cooking time after soaking. This technique can be useful when you're in a hurry but still want the health benefits and flavour of green lentils.
The colour and texture of lentils also vary between the types. Red lentils have a distinct orangey-red colour and a nutty flavour. They are often used in thick curries, stews, or Indian dal, and they blend beautifully into dips. Green lentils are greyish-green and have a peppery flavour. They are ideal for salads because they hold their shape and texture even after cooking. Brown lentils are commonly used in soups and come in various shades of brown, with a mild, earthy flavour.
Whether you choose red, green, or brown lentils, they are all excellent sources of protein and fibre. They are versatile and can be used in various dishes, from soups and stews to salads and curries. So, the next time you're in a hurry but want a nutritious meal, remember that red lentils are your best bet for a speedy and satisfying dish.
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Spinach and mushroom lentil bake
This spinach and mushroom lentil bake is a delicious, hearty meal that is perfect for a midweek dinner. It is a vegetarian dish with vegan options and can be adapted to be gluten-free and dairy-free. The recipe serves up a creamy and crispy bake with minimal prep time and fuss.
Ingredients
- Red and/or green lentils
- Mushrooms (Cremini/baby bella or white mushrooms)
- Spinach
- Onion
- Crushed tomatoes
- Chickpea flour
- Spices (dill, thyme, sage, red pepper flakes, rosemary, garlic powder, onion powder)
- Salt and pepper
- Oil
- Water
- Optional: garlic, cheese, vinegar, potatoes, walnuts, soy sauce
Method
First, cook the lentils in a pot of boiling water. Once cooked, drain the lentils and add in the chickpea flour, tomatoes, and spinach. Season with salt and pepper. In a separate pan, cook the chopped onion, garlic, and sliced mushrooms with a splash of oil until fragrant and lightly browned. Combine the lentil and vegetable mixtures, stirring well. Place the mixture into a baking dish and level it off. Bake in the oven for 30 minutes, covered. After 30 minutes, remove the cover and stir the bake, scraping off any foam that may have formed. Place back in the oven, uncovered, for another 30-35 minutes, or until the top is crispy and the inside is creamy.
Tips
For a vegan option, omit the cheese and use nutritional yeast instead. For a dairy-free alternative, swap butter for olive oil and omit the cream or substitute with cashew cream. To make the bake gluten-free, simply ensure that any soy sauce or vinegar used is gluten-free.
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Spicy lentil, mushroom and spinach stew
Ingredients
The great thing about this recipe is that it's very adaptable to the types of lentils and mushrooms you have available. Red lentils are great if you want a softer texture and a quicker cooking time. If you prefer a firmer bite, go for black, brown, or green lentils. For the mushrooms, Cremini (or baby bellas) are a good choice due to their mild flavour and meaty texture.
Method
Start by sautéing some shallots and mushrooms with seasonings like coconut aminos, salt, and pepper. You can also add other aromatics like thyme and vegetable broth. If you want to add a meaty element to the dish, this is where you can brown some sausage or chicken.
Next, add your chosen lentils and simmer until tender. This should take around 15 minutes for red lentils and up to 30 minutes for black, brown, or green lentils. If you're short on time, you can use pre-cooked lentils and add them towards the end of the cooking process.
Once the lentils are tender, you can add tomatoes, harissa paste, almond or peanut butter, and miso paste. Simmer for another 15-20 minutes, adding water if the mixture becomes too thick.
Finally, add some lime juice and the spinach. Cook for a few more minutes until the spinach has wilted. For an extra layer of flavour, stir in some balsamic vinegar just before serving.
Serving Suggestions
This stew is delicious on its own, but you can also serve it with mashed potatoes or steamed vegetables like pumpkin and sweet potato. For a heartier meal, try adding some chicken or sausage. If you want to add a creamy element, stir in some cream or cashew cream just before serving.
Tips
- This recipe freezes well, so consider making a large batch and freezing individual portions for easy weeknight meals.
- If you want to add extra spice, try adding some hot peppers or chilli flakes.
- For a gluten-free option, omit any marmite and use gluten-free soy sauce or tamari instead.
- If you're vegan or dairy-free, swap out any butter for olive oil, and use cashew cream instead of regular cream.
Enjoy the spicy, hearty, and healthy stew!
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Vegetarian, vegan and gluten-free options
Red lentils, mushrooms, and spinach can be combined to make a vegetarian, vegan, and gluten-free meal. Here are some options:
Red Lentil and Spinach Soup
This soup is gluten-free, soy-free, and nut-free. It is a comforting and easy meal ready in just over half an hour. The soup uses everyday ingredients like paprika, balsamic, black pepper, aromatics, garlic, onion, and ginger. You can adjust the texture to your preference, making it creamier or leaving it with more lentil texture. It can be served with toppings such as pepper flakes, cilantro, green onion, sambal oelek, or hot sauce.
Mushroom Lentil Stew with Spinach
This stew can be made vegetarian, vegan, and gluten-free. It is a hearty and healthy dish with a mild flavour and meaty texture. The recipe calls for Cremini mushrooms (baby bellas), brown lentils, spinach, butter, olive oil, heavy cream, balsamic vinegar, and gluten-free soy sauce. You can also add greens such as kale, chard, collards, or mustard greens.
Creamy Lentil Mushroom Stew
This stew is vegan and gluten-free. It includes spinach, parsley, mushrooms, vegetable broth, white wine vinegar, lentils, thyme, rosemary, soy sauce, bay leaves, tahini, and miso paste. Cooking the mushrooms first helps release more liquid and enhances their texture. This dish is perfect for meal prep or as a simple appetizer.
Vegan Mushroom and Lentil Stew
This vegan stew includes mushrooms, lentils, spinach, garlic, fennel, herbs, paprika, and olive oil. It is a nutritious, flavourful, and elegant dish that is perfect for a weeknight meal or date night. It can be served with crusty bread or mashed potatoes.
Creamy Vegan Lentil Pasta with Spinach and Mushrooms
This creamy vegan lentil pasta is gluten-free, high in protein and fibre, and ready in just 20 minutes. It includes spinach, mushrooms, onions, garlic, tahini, lemon juice, nutritional yeast, and pasta. You can use any kind of mushroom, such as button, shiitake, portobello, or oyster mushrooms.
Spinach and Mushroom Lentil Bake
This bake combines lentils, mushrooms, spinach, onion, garlic, tomatoes, dill, thyme, sage, red pepper flakes, chickpea flour, and oil. It is a hearty, warming, and easy meal that can be thrown together quickly. The lentils and spinach are seasoned with salt and pepper, and the bake is cooked until the top is crispy and the inside is creamy.
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Red lentils don't need to be soaked
Red lentils are a fantastic plant-based source of protein, with one cup of cooked lentils containing 17.8 grams of protein and 230 calories. They are also a great source of folate, iron, potassium, phosphorus, fibre, and magnesium. They are also low in sodium and saturated fat. Due to their excellent nutritional profile, they are a great food for babies and toddlers.
Red lentils are also a very cost-effective option, as they are quite cheap and sold at most grocery stores. They typically come in a one-pound bag, although you may be able to buy them in bulk bins at some stores. They should be stored in a cool, dry place, such as a pantry or cupboard, and they will last between 6 months and a year.
Red lentils are a great option when you need to make a quick and easy meal, as they cook much faster than other dried beans and lentils. They do not require soaking before cooking, which saves a lot of time and effort. However, it is recommended to rinse the lentils under cold water before cooking them to remove any dirt or debris. Generally, the ratio is 2 1/2 cups of water or broth for every one cup of dried red lentils. However, if you want a thicker consistency, you can use slightly less water or broth.
Red lentils have a slightly sweet and nutty flavour that is more delicate than the earthy taste of other lentil varieties. This mild flavour makes them an excellent addition to various dishes, from soups and stews to salads and dips. They are also great for thickening soups and stews, as they break down quickly when cooked. However, if you want the lentils to hold their shape and texture, it is better to use green or brown lentils.
Overall, red lentils are a versatile and nutritious option that can be used in a variety of dishes without the need for soaking beforehand.
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Frequently asked questions
You can try making a spicy lentil, mushroom, and spinach stew, which is nutritious, vegetarian, and ideal for a cold winter evening.
You will need red lentils, mushrooms, spinach, olive oil, onion, carrots, celery, broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic.
First, heat olive oil in a medium soup pot and sauté the onion, carrots, celery, and mushrooms until the onions are just tender. Then, stir in the lentils, broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring the mixture to a boil, reduce the heat, and cook on medium for about 20 minutes, or until the lentils are tender. Remove the bay leaf, purée half of the mixture, and return it to the pot. If desired, add the remaining broth to adjust the consistency. Finally, stir in the spinach and cook for another minute.
Yes, you can make several substitutions and additions to the stew. For a vegan/dairy-free version, you can swap butter for olive oil and omit the cream or substitute it with cashew cream. Additionally, you can add ingredients like green beans, hot peppers, and chives.
