Lentil & Mushroom Stew
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 yellow onion, sliced
8 oz (225 g) mushrooms, sliced
1 tsp dried thyme
2 tbsp all-purpose flour
16 fl oz (475 ml) vegetable stock
11 oz (310 g) canned lentils, drained
1 tsp oregano
1 tsp garlic powder
1 tsp paprika
Nutrition
(Per Serving)
Calories
155
Fats
7 g
Protein
6 g
Carbs
17 g
Instructions
- Heat 2 tablespoons extra virgin olive oil in large pan over medium heat. Add sliced onion and cook for 2 to 3 minutes until softened. Add mushrooms and sauté for 7 to 8 minutes, stirring occasionally, until browned.
- Season with 1 teaspoon each of salt, pepper, and dried herbs and spices. Cook for another minute, then sprinkle flour over and stir until coated.
- Pour in vegetable stock, stirring constantly to avoid lumps. Bring to a gentle simmer. Add lentils, stir well, and cook for 2 to 3 minutes until thickened.
- Taste and adjust seasoning if needed. Serve hot.