Ingredients
- 1 cup lentils (any color)
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Olive oil
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Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, diced carrots, and minced garlic. Sauté until softened, about 5-7 minutes.
- Stir in the sliced mushrooms and cook for an additional 5 minutes.
- Add lentils, vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and let simmer for 20-25 minutes until lentils are tender.
- Adjust seasoning as needed and serve warm.
Notes
- Feel free to add more veggies or swap ingredients based on your preferences. This stew also freezes well.