Hearty Mushroom and Lentil Stew with Herbs
Brown lentils are simmered with sautéed onion, carrot, celery, mixed mushrooms, vegetable stock, tomatoes, thyme, and bay leaf.
- 100 g brown lentils
- 300 g mixed mushrooms
- 1 medium onion
- 1 medium carrot
- 2 stalks celery
- 2 cloves garlic
- 500 ml vegetable stock
- 200 g tinned chopped tomatoes
- 1 tbsp fresh thyme
- 1 piece bay leaf
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the lentils.
- Step 2
Chop onion, carrot, and celery.
- Step 3
Slice the mushrooms.
- Step 4
Mince the garlic.
- Step 5
Heat olive oil in a large pot over medium heat.
- Step 6
Sauté onion, carrot, and celery until softened.
- Step 7
Add garlic and mushrooms and cook until mushrooms release their moisture and brown slightly.
- Step 8
Stir in lentils, vegetable stock, tinned tomatoes, thyme, and bay leaf.
- Step 9
Season with salt and pepper.
- Step 10
Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until lentils are tender.
- Step 11
Remove the bay leaf before serving.
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