Lentils have a wonderful nutty and earthy flavour that is low in cholesterol and high in fiber. They belong to the legumes family and have the added benefit in assisting to manage blood sugar disorders, reducing the risk of heart disease and stroke. It's a high source of folate and magnesium which contribute greatly to heart health. One cup of lentils only contains 230 calories but leaves you feeling full and satisfied, great for managing weight loss and the high levels of iron and protein increases your energy.
Puy green lentils have more of a robust, earthy and almost peppery flavour, as they are mainly cultivated in the region of Le Puy in central France, where the rich volcanic soil gives the lentils its particular flavour. They do take the longest to cook so f you're substitute brown or red lentils, 30 mins will probably be enough. Any longer and they'll become more mushy like dahl. They hold their shape quite well, being firm even after cooking so this adds a nice texture to the stew, and the herbs gives them a nice sweet fragrance to balance the earthiness.
Herb Flavoured Mushroom Lentil Stew
1 cup puy lentils (soaked at least 6hrs)
1 yellow onion
2 carrots
4 large portabello mushrooms
3 stalks celery
2 cloves garlic
1 cube vegetable stock
1/2 cup red grape juice
2 cups hot water
3 TBS olive oil
1 tsp oregano
1 tsp thyme
1 tsp coriander
2 TBS arrowroot powder
1 TBS cold water
2. Chop the carrots and celery into large chunks, and slice the mushroom into thick long pieces
3. In a large pot heat up the oil, add the vegetable stock, garlic and onions and sauté until slightly browned, add in the grape juice so the onions don't burn
4. Add in the thyme, oregano and coriander and stir for a couple of minutes for the flavours to infuse in
5. Drain the lentils and add into the pot with the chopped vegetables and hot water. Bring to boil then turn to a low simmer
6. Simmer for 45 mins until the lentils soften, stir every now and then to make sure it doesn't stick to the bottom
7. Turn off the heat when it's all cooked, let sit for 5 mins
8. In a small bowl combine the arrowroot powder and cold water, stir and make a slurry
9. Add the slurry to the hot pot and stir gently for about a min, you should see the consistency start to thicken
10. Let it sit for a few mins then serve!
* The slurry should be make with cold water and added at the very end. Arrowroot doesn't do well to be cooked too hot. You can substitute corn flour if needed
* If you want to use canned lentils, then add them at the very end, about 30 mins into the simmer as they are already cooked, but have enough time for the flavours to infuse in