Ingredients
Scale
- 1 cup lentils, rinsed
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, and sauté for about 3 minutes until translucent.
- Add the minced garlic and sliced mushrooms. Cook for another 5 minutes, letting the mushrooms soften and brown.
- Stir in the diced carrots and celery, sautéing for 3-4 minutes until they start to soften.
- Increase the heat and add the rinsed lentils, vegetable broth, diced tomatoes, and thyme. Bring to a boil.
- Reduce the heat and let it simmer for about 25 minutes or until the lentils are tender.
- Season with salt and pepper to taste before serving. Enjoy this hearty stew warm!
Notes
Rinse lentils before cooking and feel free to add more spices or veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free