Mushroom stew - thick and comforting

I was craving something warm, comforting, and well - “meaty” - and this hit the spot! The recipe is adapted from Midwest Foodie and serves 5-6.

Ingredients

• 3 tablespoons olive oil

• 1 yellow onion, diced

• 1 cup sliced carrot

• 1 cup sliced celery

• 16 oz. baby Bella mushrooms, halved

• 6 cloves garlic, thinly sliced

• 2 teaspoons dried thyme

• 1 teaspoon dried oregano

• 1/2 teaspoon dried sage

• 2 tablespoons flour

• 2 tablespoons balsamic vinegar

• 2 tablespoons soy sauce

• 16 oz. baby yellow potatoes, halved

• 1 cup uncooked split red lentils

• 1 (14.5 oz.) can tomato sauce

• 3 cups vegetable broth

• 2 bay leaves

• Kosher salt

• fresh cracked pepper

Instructions

1. Heat 1 tablespoon oil in a large pot over medium heat.

2. Cook mushrooms, stirring occasionally, until they’re browned - 5-10 minutes.

3. Remove mushrooms to a bowl. Add another tablespoon of oil to the same pot, then add onion, carrot, and celery along with a couple pinches of salt and pepper.

4. Cook, stirring occasionally for 5-10 minutes until softened and the onions are slightly browned.

5. Add back mushrooms, along with garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.

6. Cook, stirring frequently, for 3-4 minutes.

7. Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.

8. Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the brown bits off the bottom.

9. Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.

10. Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.

11. Turn heat to low and simmer gently for 30-45 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.

12. Garnish with fresh parsley and enjoy!