Vegan Mushroom Stew

🥘 Ingredients

• olive oil 3 Tbsp
• yellow onion 1
• carrot 1 cup
• celery 1 cup
• salt
• pepper
• mushrooms 1 lb
• garlic 6 cloves
• thyme 2 tsp
• oregano 1 tsp
• sage ½ tsp
• all-purpose flour 2 Tbsp
• balsamic vinegar ¼ cup
• soy sauce 2 Tbsp
• yellow potatoes 1 lb
• split red lentils 1 cup
• tomato sauce 1 15-oz can
• vegetable broth 3 cups
• bay leaves 2
• parsley

1. 1

   Heat olive oil in a large pot over medium heat. Add yellow onion , carrot , celery , and a couple of pinches of salt and pepper .
2. 2

   Cook 8 minutes , stirring occasionally. Add mushrooms , garlic , thyme , oregano , and sage .
3. 3

   Cook 3 to 4 minutes , stirring frequently.
4. 4

   Add all-purpose flour ; cook and stir for 1 minute .
5. 5

   Deglaze with balsamic vinegar and soy sauce .
6. 6

   Add yellow potatoes , split red lentils , tomato sauce , vegetable broth , and bay leaves .
7. 7

   Cook to just below boiling over medium-high heat, stirring occasionally.
8. 8

   Reduce heat; simmer 10 to 15 minutes or until potatoes are fork-tender. Season with salt and pepper.
9. 9

   Remove bay leaves and garnish with parsley .
10. 10

    Tip: Serve with mashed potatoes and bread.