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Herbed French Lentil Stew with Mushrooms and Thyme
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large skillet
  • Wooden spoon
  • Can opener

Ingredients
  

  • 2 cans (15 oz each) French lentils, drained and rinsed
  • 8 oz cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 3 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, then cook for 2 minutes until the onion softens.
  • Stir in the sliced mushrooms and fresh thyme leaves. Cook for 4 minutes, stirring now and then, until the mushrooms release their liquid and start to brown.
  • Add the drained French lentils, vegetable broth, salt, and black pepper to the skillet. Stir to combine.
  • Bring the mixture to a gentle simmer and cook for 6 minutes, stirring once or twice, until the lentils are heated through and the broth thickens slightly.
  • Remove the skillet from the heat and stir in the chopped fresh parsley before serving.

Notes

Use a wide skillet so the mushrooms brown instead of steaming, which keeps their texture firm. If the stew thickens too much after simmering, add a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra broth to restore the consistency.
Course: Soup
Cuisine: French
Equipment: Large skillet, Wooden spoon, Can opener