Chanterelle Stew with Lentils & Potatoes
A wholesome, down-to-earth stew full of delicious chanterelle flavour, made a complete meal by the lentils for protein and potatoes for carbs.
Servings: 2 servings
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 (1) onion
- 2 cups (100 g) chanterelle mushrooms
- 2 cloves (2 cloves) garlic
- 2 tsp (2 tsp) dried Herbs
- 1 cup (200 g) potatoes
- ½ cup (100 g) lentils (dry) Brown or green, pre soaked
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 tsp stock powder or bouillon
- 1 ½ cups (350 ml) water
Instructions
Prep
- Soak the lentils in water for at least 30 minutes. Rinse and drain before use.
- Chop the onions, cut the potatoes into cubes of about 1cm.
- Clean the chanterelle mushrooms, chop bigger ones into chunks.
Cooking
- Fry the onion in the olive oil, until translucent and beginning to brown. Stir frequently.
- Add the chanterelle mushrooms and fry until they shrink to about half their size. If using slightly dry mushrooms, add a splash of water. For fully dried mushrooms, add a bit more.
- Add garlic, herbs, salt and pepper. Fry for two more minutes.
- Add stock powder and stir to dissolve lumps.Add potatoes, lentils and water.
- Pressure cooker: Pressure cook for 7 minutes on high pressure, let pressure drop naturally. Conventional pan: Cover with a lid and simmer gently for 20 - 30 minutes, until the lentils are soft. Stir frequently and add more water if necessary, to keep topped with about 5 mm of liquid.
Serving
- Allow to cool down a bit before serving, for enhanced flavour.
- Serve with salt and pepper for extra seasoning.
Nutrition
Calories: 348kcal | Carbohydrates: 53g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 842mg | Potassium: 1246mg | Fiber: 21g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 20mg | Calcium: 117mg | Iron: 11mg
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