Spinach, Mushroom and Lentil Stew Recipe

A warm and hearty vegan stew with mushrooms, fragrant herbs and a hint of white wine



Prep Time

20 minutes

Cooking Time

30 minutes



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

  1. In a large pot, over a medium heat, heat the oil.
  2. Add the onion and cook until soft.
  3. Then add the garlic, thyme, bay leaf and chilli and cook for 1 minute.
  4. Add the mushroom and brown on both sides.
  5. Pour in the white wine and cook for 2 minutes then pour in the stock.
  6. Add the lentil soup and cook for +- 7 minutes
  7. Finally add the spinach and cook until wilted.
  8. Season to taste.
  9. Serve with fragrant basmati rice or naan breads.

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