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a steaming bowl of dark lentil and mushroom stew in a wide horizontal shot, crusty bread on the side, set on a cozy linen runner, warm natural light, shallow depth of field, landscape orientation

Lentil Mushroom Stew

A rich and earthy stew made with lentils and mushrooms slowly cooked in a herbed tomato broth until thick and deeply savory.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup brown lentils rinsed
  • 8 oz mushrooms sliced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp thyme
  • 2 tbsp olive oil
  • 1 tsp salt

Method
 

  1. Heat olive oil and saute the onion and mushrooms until browned.
  2. Add the garlic and thyme and cook one minute until fragrant.
  3. Stir in lentils, tomatoes, broth, and salt.
  4. Bring to a boil, then simmer 30 to 35 minutes until lentils are tender.
  5. Mash a few lentils against the pot to thicken, then serve warm.

Notes

Even better the next day once the flavors settle.