/getattachment/bed3f1c8-ad17-4a81-9372-27f47949decb/Spinach,-Mushroom-and-Lentil-Stew.aspx
Spinach, Mushroom and Lentil Stew Recipe
A warm and hearty vegan stew with mushrooms, fragrant herbs and a hint of white wine
Recipe Ingredients
2 tablespoons SPAR olive oil
1 SPAR Freshline onion, diced
2 cloves of SPAR Freshline garlic, minced
1 sprig of SPAR Freshline thyme
1 bay leaf
½ teaspoon dry chilli flakes
250g SPAR Freshline white mushrooms, sliced
250g SPAR Freshline portabellini mushrooms, halved
¼ cup dry white wine (try Olive Brook Everyday Sauvignon Blanc exclusive to TOPS at SPAR)
¼ cup vegetable stock
500g SPAR Freshline Ready to Eat Tomato Lentil Soup
2 cups SPAR Freshline spinach, washed
Salt & pepper, to taste
Recipe Method
- In a large pot, over a medium heat, heat the oil.
- Add the onion and cook until soft.
- Then add the garlic, thyme, bay leaf and chilli and cook for 1 minute.
- Add the mushroom and brown on both sides.
- Pour in the white wine and cook for 2 minutes then pour in the stock.
- Add the lentil soup and cook for +- 7 minutes
- Finally add the spinach and cook until wilted.
- Season to taste.
- Serve with fragrant basmati rice or naan breads.
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