Kristi Whitley

Healthy Living

Greens, Beans and Mushroom Stew

Serves: 6

Preparation Time: 45 minutes


1 1/2 cups chopped onions
3 cloves garlic, chopped
1 cup chopped carrots
1 cup chopped celery
5 cups assorted mushrooms (button, portobello and/or shiitake), chopped
2 cups lentils
3 cups low sodium or no-salt-added vegetable broth
3 cups chopped tomatoes
1/4 cup tomato paste
1 tablespoon cider vinegar
2 teaspoons paprika
1 1/2 teaspoons cumin
2 teaspoons fennel seed
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup chopped green bell pepper
10 ounces swiss chard or mustard greens, tough stems removed and then chopped


Heat 1/8 cup water and water saute onions, garlic, carrots and celery until starting to soften. Add mushrooms and continue cooking until mushrooms lose their water.

Add lentils, vegetable broth, chopped tomatoes, tomato paste, vinegar, paprika, cumin, fennel seed, black pepper and cayenne pepper. Simmer, covered until lentils are tender and most of the liquid is absorbed, 25 to 30 minutes. Add green pepper during the last 10 minutes of cooking. Add greens and cook until wilted.

If stew appears too dry, add additional water or vegetable broth.