Ingredients:
- 1 cup brown or green lentils, rinsed and drained
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 400 g diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes.Add the minced garlic and sliced mushrooms to the pot. Cook for another 5 minutes until the mushrooms release their moisture and start to brown.
Add the lentils, diced tomatoes (with their juices), dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the stew simmer for about 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and season the stew with salt and pepper to taste.
Serve the lentil and mushroom stew hot, garnished with fresh parsley for a burst of flavor and color.
This stew pairs wonderfully with crusty bread or a side of cooked grains like quinoa or rice.