Lentil mushroom stew

 This is a hearty tasty stew. We served ours with polenta. I chopped our mushrooms finely as my hubby doesn’t like chunks of them 🤣.

Makes about 6 servings. 

1 sweet onion chopped 

1 cup chopped carrots 

1 cup chopped celery 

8 ounces mushrooms chopped 

3-6 chopped garlic cloves

2 teaspoons dried thyme 

1 teaspoon dried oregano 

1/2 teaspoon dried sage 

1 tablespoon balsamic vinegar 

2 tablespoons tamari or soy sauce

1 pound potatoes chopped 

1 cup split red lentils ( I actually used the combo pictured above)

1 14 ounce can tomato sauce or marinara 

3 cups vegetable broth 

2 bay leaves 

Salt

Black pepper 

DIRECTIONS 

Place a bit of water in large pot.

Add onion, carrots, and celery with a bit of salt and pepper. Cook about 8 minutes.

Add mushrooms, garlic, thyme, oregano, sage.

Cook 3-4 minutes.

Stir in balsamic vinegar and soy sauce.

Add potatoes, rinsed lentils, tomato sauce, broth, and bay leaves. 

Simmer 30-40 minutes until potatoes are tender and lentils are done.

You can serve with rice, Or mashed potatoes, or mashed cauliflower, or polenta, or grits — whatever.