Ingredients
• 1 cup brown or green lentils, rinsed
• 8 oz cremini or button mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups vegetable broth
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper, to taste
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté for 3-5 minutes, until translucent. Then, add the minced garlic and continue cooking for an additional minute, stirring constantly to prevent the garlic from burning.
- Add the Mushrooms: Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are starting to brown. This step is crucial for developing the deep, earthy flavor of the mushrooms.
- Incorporate the Lentils: Add the rinsed lentils to the pot, along with the dried thyme and rosemary. Stir to combine the ingredients and coat the lentils in the aromatic oil.
- Simmer the Stew: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 25-30 minutes, or until the lentils are tender and have absorbed most of the liquid.
- Finish with Vinegar: Remove the lid and stir in the red wine vinegar. Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: The Best Lentil and Mushroom Stew Recipe