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Creamy Mushroom and Lentil Stew with Crispy Greens

My 3kg bag of beluga lentils arrived yesterday so I have been very excited to try some new recipes.

I am sure you can tell if you are following our blog, I am really into my lentils lately. I try to cook them at least twice a week – they are delicious, versatile, nutritious and the fact that the kids usually ask for more when I serve them is a huge bonus.

Having recently discovered beluga lentils, I am trying out some slightly different dishes than usual. This dish that I made this evening is wonderful with mashed potato and crispy greens and can be made with brown lentils if you don’t have any beluga lentils. The creaminess of the coconut milk combined with the lentils leaves you feeling very satisfied – so go easy on the portion size!

I have made a recipe below the lentils for the crispy greens if you wish to make these. They are super easy to make, just some of your favourite greens sliced thinly and deep fried in olive oil (or oil of your choice). Be careful when frying as the oil spits – I now have a spotty t-shirt that was a nice plain yellow this morning!

I made a spice mix of sea salt, Chinese five spice and brown sugar and mixed it into the cooked crispy greens before serving. Of course Toby has now asked for a bowl full of crispy greens for their next meal!

For the stew, you can use any mushrooms of preference. I blended a little with the hand blender before serving to thicken the sauce, but it is quite thick as it is so whether you choose to blend or not to blend, I am sure you will be happy with the results.

Creamy Mushroom and Beluga Lentil Stew

This delicious creamy stew is vegan and gluten free and full of nutrition. Wonderful served with crispy greens and creamy mashed potato.



  • 300 grams beluga lentils or brown lentils
  • 600 ml hot vegan stock (we use Kallo)
  • 2 bay leaves


  • 2 tbsp coconut oil
  • 5 shallots diced
  • 1 medium carrot diced
  • 500 grams mushrooms of choice (we used chestnut and oyster)
  • 1 tbsp tomato paste
  • 6 cloves garlic minced
  • 1 tbsp dried thyme
  • 1 tbsp dried parsley
  • 1/2 tsp ground turmeric
  • 1 tbsp dijon mustard
  • 400 grams coconut milk including cream
  • 200 ml hot vegan stock
  • 1 tbsp miso paste


  • oil for deep frying
  • 200 grams spring greens or cabbage finely sliced
  • 1/2 tsp seasalt
  • 1/4 tsp soft brown sugar
  • 1/4 tsp chinese five spice



  • Add the lentils, bay leaves and stock in a pan and simmer for 15 minutes.
  • Drain and reserve the lentils.


  • Heat the oil in a large pan over a medium heat.
  • Add the shallots and carrots to the oil and fry for 5 minutes.
  • Stir in the mushrooms, tomato puree, garlic, herbs, mustard and turmeric and cook for a further 5 minutes.
  • Add the drained lentils, coconut milk and stock and simmer over a low heat for 10 minutes.
  • Stir in the miso paste and blend some of the stew – I use a hand blender and blend a little but you can put around 150ml in a food processor if you prefer – puree until smooth then return to the pan.
  • This is wonderful served with mashed potato and crispy greens.


  • Heat the oil in a wok to high heat (about 160 degrees).
  • In a bowl, mix together the salt, sugar and Chinese five spice.
  • Fry the greens in batches for around a minute until crispy and then place on kitchen paper. Be careful the oil spits!
  • Mix the crispy greens with the spice mixture and serve.

1 comment on “Creamy Mushroom and Lentil Stew with Crispy Greens

  1. Pingback: Creamy Mushroom and Lentil Stew with Crispy Greens — Something Dishy | My Meals are on Wheels

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