Red Wine French Lentil Mushroom Stew
Equipment
- Large pot
- Wooden spoon
- Knife
Ingredients
- 1 cup French green lentils, rinsed
- 500g mixed mushrooms, sliced
- 1 large onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 cup red wine
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots, then cook for 5 minutes until the onion softens.
- Stir in the garlic and mushrooms. Cook for another 5 minutes until the mushrooms release their liquid.
- Add the tomato paste and stir for 1 minute to coat the vegetables.
- Pour in the red wine and let it simmer for 3 minutes to reduce slightly.
- Add the French lentils, vegetable broth, thyme sprigs, and bay leaf. Bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
- Season with salt and pepper. Remove the thyme sprigs and bay leaf.
- Ladle into bowls and top with chopped parsley before serving.
Notes
Simmer the stew uncovered for the last 5 minutes if you prefer a thicker broth. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture. Skip the parsley if you want a simpler finish.
Course: Main Course
Cuisine: French
Equipment: Large pot, Wooden spoon, Knife
Cuisine: French
Equipment: Large pot, Wooden spoon, Knife