Herbed Provençal Lentil Mushroom Stew
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 8 ounces cremini mushrooms, sliced
- 1 cup green lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
- Stir in the garlic and mushrooms. Cook for another 4 minutes until the mushrooms release their liquid and start to brown.
- Add the tomato paste, herbes de Provence, and thyme. Stir for 1 minute to coat the vegetables.
- Pour in the vegetable broth and add the lentils, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender.
- Remove the bay leaf and stir in the fresh parsley just before serving.
Notes
Simmer the stew uncovered for the last 5 minutes if you prefer a thicker consistency. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth. Skip the parsley if you want a simpler version, or swap in rosemary for a stronger pine note.
Course: Main Course
Cuisine: French
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: French
Equipment: Large pot, Wooden spoon, Measuring cups