Lentil and Mushroom Stew

🛒 Ingredients

• Olive oil 4 g · 33 kcal
• Onion 50 g · 20 kcal
• Carrots 30 g · 12 kcal
• Celery stalk 20 g · 3 kcal
• Garlic cloves 3 g · 5 kcal
• Cremini mushrooms 75 g · 17 kcal
• Brown lentils, cooked 150 g · 168 kcal
• Vegetable broth 240 g · 6 kcal
• Canned diced tomatoes 100 g · 20 kcal
• Bay leaf 0 g · 0 kcal
• Dried thyme 0 g · 0 kcal
• Fresh parsley, chopped 3 g · 1 kcal
• Black pepper 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery, sautéing for 5-7 minutes until softened.
2. Stir in minced garlic and sliced cremini mushrooms, cooking for another 3-5 minutes until mushrooms soften and release their moisture.
3. Add rinsed brown lentils, vegetable broth, diced tomatoes, bay leaf, dried thyme, and black pepper. Stir well to combine all ingredients.
4. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender and the stew has thickened.
5. Remove the bay leaf before serving. Ladle the hot stew into bowls and garnish with fresh chopped parsley.