Low Sodium Tomato-Ginger Masala Lentil & Mushroom Stew

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Tomato-Ginger Masala Lentil & Mushroom Stew

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Ingredients

4 servings

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
10 oz cremini mushrooms, sliced ¼ inch thick
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground turmeric
1 tsp smoked paprika
½ tsp ground black pepper
¼ tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1 ½ cups red lentils, rinsed
4 cups low-sodium vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh lemon juice
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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