👩🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
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2
Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, stirring until the mushrooms have released their moisture and started to brown.
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3
Add the tomato paste and cook for 1 minute, stirring constantly, to allow it to slightly caramelize.
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4
Stir in the rinsed lentils, diced tomatoes (undrained), vegetable broth, dried thyme, dried rosemary, bay leaf, and optional balsamic vinegar. Bring the mixture to a boil.
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5
Reduce the heat to low, cover the pot, and simmer gently for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
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6
Remove the bay leaf. Season the stew generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
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7
Serve hot, garnished with fresh chopped parsley. Enjoy with crusty bread if desired.
💡 Notes
For a thicker stew, mash some of the cooked lentils against the side of the pot. To add more vegetables, consider diced potatoes or kale during the last 15 minutes of cooking. This stew freezes beautifully for meal prep.
🥗 Nutrition (per serving)
Calories
320 kcal
Protein
18g
Total Fat
8g
Saturated Fat
1g
Carbs
45g
Fiber
15g
Sugar
7g
Sodium
580mg
Cholesterol
0mg
