Dinners

Mushroom Stew

Name: Mushroom Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 yellow onion, diced; 2 carrots; 1 punnet mushrooms; 6 cloves garlic; 2 teaspoons dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon dried sage; 2 tablespoons flour; 1/4 cup balsamic vinegar; 2 tablespoons soy sauce; 16 oz. baby yellow potatoes, halved; 1 cup uncooked split red lentils; 1 Tin tomatoes; 3 cups vegetable broth

6 servings

servings

10 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

1 yellow onion, diced

2 carrots

1 punnet mushrooms

6 cloves garlic

2 teaspoons dried thyme

1 teaspoon dried oregano

1/2 teaspoon dried sage

2 tablespoons flour

1/4 cup balsamic vinegar

2 tablespoons soy sauce

16 oz. baby yellow potatoes, halved

1 cup uncooked split red lentils

1 Tin tomatoes

3 cups vegetable broth

Directions

Heat oil in a large pot over medium heat.

Add the onions, carrot and leek

Cook, stirring occasionally for 8 minutes.

Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.

Cook, stirring frequently, for 3-4 minutes.

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

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

Add potatoes, lentils, tomato sauce and stock.

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

Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.

Nutrition

Serving Size

1/6 of stew

Calories

355

Total Fat

9.5 g

Saturated Fat

1.3 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

0 mg

Sodium

650.1 mg

Total Carbohydrate

57.3 g

Dietary Fiber

8.5 g

Total Sugars

9.7 g

Protein

13.2 g