Breeo Admin | 25 March 2019
Lentil Mushroom Stew

Lentil Mushroom Stew

Here in Pennsylvania, the cold really seems to have a way of seeping in and settling in your bones. It’s hard to stay warm during these cold months! So what a relief it was when our friends at Feast Coffee sent us a recipe for another delicious stew that we can make over one of our smokeless fire pits! Being warmed by the heat of the flame while also being warmed by the depth of a hearty stew? Yes, we really do think this is the best of both worlds. Try this recipe yourself and let us know what you think!

You will need:

1 bag Dried Green Lentils (soaked over night and cooked)
5 sprigs Fresh Thyme
1 pint Portobello Mushrooms, finely sliced
1 pint Porcini Mushrooms, finely sliced
1 pint Chanterelle Mushrooms, finely sliced
1 pint Shiitake Mushrooms, finely sliced
4 cloves Garlic – finely diced
2 Tbs Butter
2 Tbs Olive Oil
1 pack Fresh Green Peas
1 bunch Kale (big stems removed, roughly chopped)
2 qts Vegetable Broth
1 pack Ham, diced
1/2 cup Cream
2 cups Chardonnay
1 log Chèvre, plain
Salt & Pepper to taste

Please Note: We used our Ablaze Smokeless Fire Pit  and an extra large skillet for this recipe, but this can be made in a kettle over any of the Breeo Smokeless Fire Pits. When using a skillet, be sure to follow the weight guidelines in your owners manual to prevent your Smokeless Fire Pit from tipping over when swinging the grill away from the fire.

In the kettle combine the olive oil, butter, garlic and salt & pepper. Stir and cook for 2 min, then add the ham and allow to brown a bit. Add all the mushrooms and thyme sprigs (you can add them whole, just remember to fish them out at the end, or you can pluck off all the little leaves)

Cook until the mushrooms are soft, reduced in size and given off most of their liquid. Add the white wine and simmer for a few minutes.

Add the lentils and broth and bring to a boil. Add the peas and combine.

Then add the kale and let sit on top with the lid on for a minute or two. Stir in the cream and remove from the heat.

Crumble the Chèvre on top when serving each bowl and enjoy!

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