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Mushroom Lentil Stew with Fennel and Sage
FEASTING AT HOME15Ingredients
70Minutes
120Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. olive oil
- 2 yellow onions (about 2 cups chopped small)
- 2 stalks celery (chopped)
- 1 fennel bulb (chopped)
- 4 cloves garlic (finely chopped)
- 1/4 tsp. red pepper flakes (optional-adjust to taste)
- 1 tsp. anise seeds (ground, or use ground fennel)
- 1/2 tsp. black pepper
- 1/2 tsp. smoked paprika
- 2 tsp. sea salt
- 1 tsp. dried oregano
- 1 lb. cremini mushrooms (or a mix with shiitake, oysters, chanterelles, lions mane etc.)
- 1/2 cup brown lentils (dried)
- 2 Tbsp. fresh sage (minced, or 2 teaspoons dried)
- 6 cups vegetable broth
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1320mg55% |
| Potassium560mg16% |
| Protein6g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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