Green Lentil Stew
Thomas J. Story
Stew typically takes hours, but starting with our Organic Green Lentil Soup makes it possible to build layers of flavor in about 30 minutes. Plus, this recipe makes enough for a houseful of guests, and it’s great for potluck.
- 5 medium Yukon Gold potatoes, thickly sliced
- 1½ lbs. brown button mushrooms, sliced
- Extra-virgin olive oil
- 2 tbsp. chopped fresh thyme, plus 5 large sprigs
- Kosher salt and black pepper
- 3 (4.4 oz.) packages Patagonia Provisions Organic Green Lentil Soup
- 1 (14 oz.) can chickpeas (garbanzos), drained and rinsed
- 2 carrots, peeled and diced
- 1 (14 oz.) can crushed tomatoes
- 1 large bunch mustard greens, stalks removed and greens coarsely chopped
- 6 oz. jarred roasted red peppers, chopped
- About ½ cup coarsely chopped flat-leaf parsley
Putting It All Together
- Preheat oven to 450°. Heap potatoes on one baking sheet and mushrooms on another. Drizzle both heaps with olive oil and sprinkle with chopped thyme, salt and pepper. Spread out on sheets so there’s space around the pieces, then roast until tender and browned on the edges, about 30 minutes.
- Meanwhile, make soup: Bring 5 cups water to a boil. Stir in soup mix, thyme sprigs, drained garbanzos, carrots and tomatoes. Cover and simmer 5 minutes, then add mustard greens. Simmer another 5 minutes, remove from heat and stir in roasted mushrooms and red peppers.
- Serve stew in wide shallow bowls with potatoes on the side. Top with a drizzle of olive oil, a grind or two of black pepper and a sprinkle of parsley.
- Pair with red wine.