Mushroom Stew

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 45 minutes

配料

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

步骤

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.

营养

• 每份大小: 1/6 of stew
• 卡路里: 355
• 总脂肪: 9.5 g
• 饱和脂肪: 1.3 g
• 反式脂肪: 0 g
• 胆固醇: 0 mg
• 钠: 650.1 mg
• 总碳水化合物: 57.3 g
• 膳食纤维: 8.5 g
• 总糖: 9.7 g
• 蛋白质: 13.2 g