Description
Because of their high fiber content, lentils and mushrooms are a great addition to a healthy diet. If you’re on a plant based food regimen, this stew is a perfect wholesome, earthy dish.
Ingredients
Scale
- 2 Carrots, peeled and diced
- 2 Onions, diced
- 3 Cloves Garlic, minced
- 4 Cups Mushrooms, sliced
- 1 Cup Dry Lentils
- 2 Cups Tomato Sauce
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 3 Bay leaves
- ½ Tbsp. Fresh Thyme
- 4 Cups Vegetable Broth
- 2 Cups Yellow Potato, diced (3 small potatoes)
Instructions
- Sauté the carrots in a large pot with 2 Tbsp. of olive oil. Once carrots are slightly golden.
- Add the chopped onion and garlic. Sauté until onion is translucent.
- Add the sliced mushrooms and cook until tender and their liquid has evaporated.Â
- Add the dry lentils, tomato sauce, smoked paprika, dry oregano, bay leaves, thyme sprigs and vegetable broth. Bring to a boil, then add the potatoes.
- Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.
- Serve warm with fresh bread.
- Prep Time: 15 min
- Cook Time: 40-45 min
- Category: Dinner
- Cuisine: American