Ingredients
Equipment
Method
- Soak the dried mushrooms in enough hot water to cover for 15–20 minutes, then drain and finely chop. If retaining the soaking liquid, strain through a coffee filter and count it as part of the measured 10 cups broth, not extra liquid.
- Heat the oil in a large stockpot or Dutch oven over medium heat. Cook the onions for about 8 minutes until translucent. Stir in garlic, tomato paste, paprika, thyme, cumin and pepper; cook for 2 minutes.
- Add the walnuts, hemp seeds and softened chopped mushrooms. Cook, stirring, for 3–4 minutes until fragrant.
- Add the lentils, carrots, celery, bay leaves and measured broth. Bring to a boil, then reduce to a gentle simmer and cover loosely.
- Simmer for 40–45 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened. Add a little more broth if needed; older lentils may take longer.
- Stir in tamari and the optional balsamic, maple syrup and red pepper flakes. Taste before adding salt, up to the measured starting amount or as needed. Remove both bay leaves. Divide into 12 equal portions.
- Serve the portions you need. Divide the rest promptly among shallow containers and refrigerate within 2 hours; freeze portions that will not be used within 3–4 days.
Nutrition
Notes
Yield and timing: Divide the finished batch into 12 equal portions; this is not a fixed cup-volume claim. The large pot needs room to simmer. The 80-minute estimate includes overlapping mushroom soaking and vegetable preparation; heat-up and older lentils can add time.
Mushroom liquid: Strain reserved soaking water carefully and use it to replace broth within the measured 10 cups. The liquid is not an additional uncounted ingredient. Use purchased edible dried mushrooms and cook them with the lentils.
Make it another meal: Loosen with broth for soup, add tomatoes and herbs for a pasta sauce, or use as a filling beneath mashed potatoes. These are serving ideas, not instructions to add the amounts from another recipe without adjustment.
Texture and swaps: Blend 1–2 cups of cooked lentils and stir back for a thicker base, using a vented heat-safe blender method. Coconut aminos can replace tamari with a sweeter, less salty flavor. The base contains walnuts; omitting or replacing them changes texture and nutrition. Extra cooked vegetables can be folded in near the end.
Storage: Cool promptly in shallow containers; refrigerate at 40°F (4°C) or colder for 3–4 days. Freeze up to 3 months for best quality. Reheat only the portion needed to 165°F (74°C), adding broth as needed.
Diet: Use vegan, gluten-free broth, tamari and packaged seasonings where needed. Contains walnuts and soy. Optional finishes and additional broth are outside the base nutrition.
