Mushroom Lentil & Bean Stew

20 min
4 servings
$3.46/serving

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

Perfectly Balance Your Plate

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

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 pkgHerb & Mushroom Hot Dip Mix (Pack of 3)

3 cupsVegetable Broth

¹⁄₄ cup Greek yogurt

Preparation

Thinly dice celery.
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.
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.
Divide stew between 4 bowls and top with 1 tbsp yogurt.

Nutritional Information

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

Shop This Recipe

Herb & Mushroom Hot Dip Mix (Pack of 3)

Vegetable Broth Mix

Wok & Glass Lid