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Share your recipes December 2014

Food Ventures

Scottish-Inspired Mushroom Lentil Stew

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“Recipe from OATRAGEOUS OATMEALS by Kathy Hester Page Street Publishing/September 2014”

Makes 6 servings.

2 tablespoons olive oil

½ cup minced onions

2 cups chopped mushrooms (any type that you like)

2 bay leaves

4 cups water

2 bouillon cubes

1 cup peeled and diced turnip

½ cup diced carrot

½ cup dried lentils

½ cup steel-cut oats

2 teaspoons thyme

Salt and pepper to taste

 

In a Dutch oven or soup pot heat the oil over medium heat. Once warm, sauté the onion until translucent, then add the mushrooms and bay leaves. Cover and simmer for 10 minutes.

Add the water, bouillon cubes, turnip, carrot, lentils, oats and thyme. Turn the heat to high and bring to a boil. Then lower heat to medium-low, cover and cook for 45 to 60 minutes or until the lentils are tender.

Add salt and pepper to taste before serving.

 


Ann's Article:

Cheers to Health in the New Year

 

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