We seem to have had horizontal rain and howling wind here in Cornwall for what seems like weeks on end. Our weekends mainly involve lots of windy walks, bike rides, rugged up beach adventures - anything to get rosy cheeks in between the rain storms... and i love it! Walking back into our cosy kitchen feeling energized, lighting the fire, setting the kids up with a game, blasting out some tunes, while getting busy in the kitchen. Cozying up like a boss while the winds howling is my calling in life!
It is great working with Bioglan and introducing my family to their whole Superfoods range. I've found that I'm always thinking about new recipes and flavour combinations that would work well with the different tastes in the Superfoods range. On these blustery winter days you just need warming, comfort food. So yesterday, while I was thinking about this recipe, i grabbed an assortment of mushrooms with the intention of mixing them with lentils for maximum deep-warming potential- which would also work well with the earthy flavour of the Bioglan Green Boost. I wanted the mixture to be creamy without adding too many ingredients. So i just made a soupy mixture of thyme and garlic-spiked mushrooms and blended half of them with a bit of plant based milk (soy/almond etc). Creamy results with minimal effort or forethought. Once the lentils were folded in and there was some warm toast on hand, i was in winter food bliss... wrap your tribe in warm blankets, sit by the fire with bowls of this hearty, healthy stew and my friends... you won't be disappointed.
What you will need
- 7 oz Green lentils, rinsed
- Glug of olive oil
- 1lb Mixed mushrooms
- 3 shallots (finely chopped)
- Sea salt and ground black pepper to taste
- 2 garlic cloves (Finley chopped)
- 2 Tsp fresh thyme leaves (finely chopped)
- 1 Tsp Bioglan Green Boost
- 2 Tbs white wine
- 2 Tsp tamari
- 400ml Cups of vegetable stock (1 tsp dried stock to 400ml boiling water)
- 150ml cup coconut/almond milk
- 3oz Cup of sliced kale (or other winter greens) woody stalks removed.
- Fresh bread or toast for serving
Bring a medium saucepan of water to the boil. Add the lentils to the water along with a glug of olive oil and a pinch of salt. Simmer until lentils are just tender, about 20 minutes. Drain and set aside.
In aother medium sized saucepan, heat a glug of olive oil over medium heat. Add the finely chopped shallots and stir. Cook the shallots until slightly softened and translucent. Add the sliced shrooms to the pan and stir them up with the shallots. Season with some salt and black pepper. Keep stirring the mushrooms for a couple of minutes. Now add the garlic and thyme to the pan and stir. Once the garlic is fragrant (a minute or so) add the white wine and tamari, mix thoroughly.
Add the vegetable stock and plant milk and bring the mixture to the boil. Ladle HALF the mixture into a blender jug, making sure that you have enough liquid. Add 1 Tsp of Bioglan Green Boost powder (this adds even more depth of flavour as well as nutritionally boosting this dish to another level!) and blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot, along with the cooked lentils. Add the chopped Kale or spring greens and stir. Bring the mixture to the boil- and then turn down to a simmer- check it for seasoning. The texture should be that of a thick and creamy stew.
Serve with hot toast... and maybe a little extra*
*I really recommend baking some wild salmon (or some organic chicken) in the oven while your shroom stew is bubbling away, and adding big chunks of it to the finished dish for a high protein, fibre rich, extremely sustaining meal... healthy, delicious and warming - made me happy! Hope you like it!
This post was created in collaboration with Bioglan Superfoods. I'm taking part as their 'Family First' Superpowered Hero - for more recipes, tips and inspiration head over to their website , Instagram or check out their Twitter .