Italian Lentil Stew with Roasted Portobello Mushrooms

Italian Lentil Stew with Roasted Portobello Mushrooms

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 31, 2016.

This Italian-inspired stew is hearty and healthy.



  • 1 leek, thinly sliced, white and pale green part only
  • 1 carrot, diced 1cm
  • ½ bunch silverbeet leaves, thinly sliced
  • 1½ tablespoons Italian spice mix
  • 1 can whole peeled tomatoes
  • 1 can brown lentils, drained and rinsed
  • 1 cup vegetable stock


  • 250g Portobello mushrooms, stems removed and any larger ones cut in half
  • 1 tablespoon Italian spice mix


  • 200g ciabatta
  • 2 cloves garlic
  • 1 tablespoon butter
  • 100g feta cheese
  • 2 tablespoons boiling water


  • 3 tablespoons roughly chopped basil leaves


  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Heat a drizzle of oil in a fry-pan on medium heat. Cook leek and carrot for 2–3 minutes, until carrot starts to soften. Add silverbeet and first measure of Italian spice mix and cook for 1–2 minutes, until silverbeet starts to wilt.
  3. Add all remaining lentil stew ingredients to pan and simmer on low heat for 10–12 minutes, until vegetables are cooked and sauce has thickened.
  4. While stew is cooking, toss mushrooms, remaining Italian spice mix and a drizzle of oil on prepared tray and push to one side of tray. Slice ciabatta down the middle lengthways, leaving a hinge (do not cut right through).
  5. Mince garlic. Combine garlic and butter in a small bowl and season with salt. Spread garlic butter evenly down the middle of the bread. Place on other side of tray, alongside mushrooms. Bake for 5–7 minutes, or until mushrooms are cooked and bread is crispy.
  6. Crumble feta into a small bowl, add boiling water and whisk until smooth. Slice garlic bread.
  7. Divide lentil stew between bowls, top with some roasted mushrooms and a dollop of whipped feta. Garnish with a few basil leaves and serve garlic ciabatta on the side.

Nutritional Information

Energy 2695 kj
644 kcal
Protein 32.1g
Carbohydrate 72.7g
Fat 18.8g