Creamy Black Lentil Stew with Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy, low-effort lentil stew enriched with coconut milk and mushrooms, finished with chard and fresh lemon. Vegan and gluten-free, it's comforting served with toast or roasted vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 small yellow onion (finely diced)
- 12 ounces cremini or baby bella mushrooms (quartered)
- 4 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves (or 1½ teaspoons dried thyme)
- 1 cup dry black lentils (beluga lentils, rinsed)
- 2¾ cups vegetable broth
- ½ teaspoon fine sea salt (plus more to taste)
- ¾ cup coconut milk (full-fat for extra creaminess; light coconut milk, unsweetened oat milk, or soy milk for a lighter option)
- 3 to 4 cups chopped Lacinato kale or Swiss chard (stems removed if thick)
- Freshly ground black pepper (to taste)
- Lemon juice
- Red pepper flakes
- Fresh thyme or basil
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 772mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 678mg
- Calcium
- 115mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 772MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.