Lentil Mushroom Stew
Lentil Mushroom Stew is a hearty and healthy one pot meal that is full of fiber and protein! Vegetarian and vegan friendly!
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Servings: 5
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced
- 1 carrot diced
- 1 celery stalk diced
- 20 ounces mushrooms whatever you like - baby bella, shiitake, gourmet blend, sliced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced
- 4 cups vegetable stock
- 3 sprigs thyme
- 1 sprig rosemary
- Optional: 1 tablespoon low sodium soy sauce or tamari
- 3 cups cooked green or black lentils
- 1 tablespoon red wine vinegar
- 1/3 cup chopped parsley
Instructions
- In a large heavy bottomed pot or dutch oven over medium heat, add oil. Add onions, carrot, and celery and saute 2-3 minutes.
- Add mushrooms, salt, and pepper and saute, stirring occasionally, till mushrooms release a lot of water, 5 to 10 minutes.
- Add garlic and cook 30 seconds.
- Add ¼ cup stock and deglaze the pot, scraping up any brown bits. Add remaining stock, thyme, rosemary, and optional soy sauce and bring to a boil. Immediately lower to a simmer and cook 10 to 15 minutes.
- Add cooked lentils and simmer an additional 5 minutes. Mix in vinegar and parsley.
- Serve with crusty bread or pita.
Video
Notes
Note: Store in air tight container in refrigerator up to one week or in the freezer up to 6 months.