Hearty Lentil and Mushroom Stew

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, diced)
• Garlic (3 cloves, minced)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Mushrooms (8 ounces, sliced)
• Lentils (1 cup, rinsed and drained)
• Vegetable broth (4 cups)
• Fresh thyme (1 teaspoon, chopped)
• Fresh rosemary (1 teaspoon, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onions, minced garlic, diced carrots, and diced celery. Sauté for about 10 minutes, or until the vegetables have softened and the onions are translucent.
2. Stir in the sliced mushrooms and cook for an additional 5 minutes, allowing them to release their moisture and brown slightly.
3. Add the rinsed lentils to the pot along with the vegetable broth, fresh thyme, fresh rosemary, salt, and black pepper. Stir to combine all ingredients.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
5. Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.