Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 2 cups chopped mushrooms
- 1 cup chopped celery
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 cup red lentils
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the carrots, potatoes, mushrooms, and celery and cook for 5-7 minutes until the vegetables start to soften.
4. Add the diced tomatoes, vegetable broth, lentils, thyme, and rosemary. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 240
Fat: 4g
Carbohydrates: 42g
Protein: 12g
Fiber: 12g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as cremini or shiitake.
- If you don't have red lentils, you can use green or brown lentils instead.
Variations:
- Add a can of chickpeas or white beans for extra protein.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a teaspoon of smoked paprika for a smoky flavor.
Tips and tricks:
- If the stew is too thick, add more vegetable broth to thin it out.
- If the stew is too thin, let it simmer for a bit longer to reduce the liquid.
- This stew tastes even better the next day, so it's a great make-ahead meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in bowls with a crusty bread on the side.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top for a pop of color.
Pairings:
This stew pairs well with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted Brussels sprouts
- Steamed broccoli
Troubleshooting advice:
- If the lentils are still hard after 30-40 minutes of simmering, add more liquid and continue to cook until tender.
- If the stew is too salty, add a squeeze of lemon juice to balance out the flavors.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mulligan stew is a traditional Irish dish that was originally made with whatever ingredients were on hand, such as meat, potatoes, and vegetables. This vegetarian version uses lentils as a protein source.
Flavor profiles:
This stew is hearty and comforting, with a savory and slightly sweet flavor from the vegetables and lentils.
Serving suggestions:
Serve the stew with a side of crusty bread for dipping.
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Taste: Savory, Herby, Hearty, Earthy, Comforting