Italian Tomato Lentil Stew with Mushrooms and Rosemary
Equipment
- Large pot
- wooden spoon
- knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 cup dried brown lentils, rinsed
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion turns soft.
- Add the sliced mushrooms and cook for another 5 minutes until they begin to brown and release their liquid.
- Stir in the rinsed lentils, crushed tomatoes, vegetable broth, and rosemary sprigs. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes until the lentils are tender.
- Remove the rosemary sprigs, then season the stew with salt and black pepper before serving.
Notes
Portion the cooled stew into freezer-safe containers and leave a small amount of space at the top so it can expand. If the rosemary flavor feels too strong after reheating, add a splash of extra broth to balance it. The mushrooms keep their texture best when reheated gently on the stovetop rather than in the microwave.
Course: Soup
Cuisine: Italian
Equipment: Large pot, wooden spoon, knife
Cuisine: Italian
Equipment: Large pot, wooden spoon, knife