Red Wine Mushroom Lentil Stew with Celery and Herbs
Equipment
- Large pot
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup green lentils, rinsed
- 1/2 cup dry red wine
- 4 cups vegetable broth
- 2 teaspoons fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and mushrooms. Cook for 6 to 8 minutes until the vegetables soften and the mushrooms release their liquid.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the lentils, red wine, vegetable broth, thyme, and rosemary. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.
- Season with salt and black pepper. Stir in the parsley just before serving.
Notes
Use a dry red wine you would drink, since its flavor concentrates as the stew simmers. If the lentils absorb too much liquid, add a splash more broth to reach your preferred consistency. Leftovers thicken overnight, so loosen them with water when reheating.
Course: Soup
Cuisine: French
Equipment: Large pot, Wooden spoon
Cuisine: French
Equipment: Large pot, Wooden spoon