Serve with 2 cups leafy greens and 1 tbsp of your favourite Epicure Salad Dressing.
3 stalks celery
2 tbsp oil
3 cups sliced mushrooms
1 can (19 oz/540 ml) lentils
1 can (19 oz/540 ml) kidney beans
1⁄4 cup Greek yogurt
- Thinly dice celery.
- Heat oil in Wok over medium-high heat. Add celery and cook until softened, about 4 min. Add mushrooms and cook until lightly browned, about 4—6 min.
- Drain and rinse lentils and beans. Add both to wok with dip mix and broth; stir to combine. Bring to a boil and simmer until slightly thickened, about 3 min.
- Divide stew between 4 bowls and top with 1 tbsp yogurt.