Vegetable Stew

Ingredients

3 tablespoons olive oil

1 yellow onion, diced

1 cup sliced carrot

1 cup sliced celery

16 oz baby bella mushrooms, halved

6 cloves garlic, thinly sliced or diced

2 teaspoons dried thyme

1 teaspoon dried oregano

½ teaspoon of dried sage

2 teaspoons flour

¼ cup balsamic vinegar

2 tablespoons soy sauce

16 oz baby yellow potatoes, halved

1 cup uncooked split red lentils

1 can (14.5 oz) tomato sauce

3 cups reduced sodium vegetable broth

2 bay leaves Salt and fresh cracked pepper

DIRECTIONS

Heat oil in a large pot on medium heat

Add onion, carrot, and celery along with a few pinches of salt and pepper.

Let cook for 8 minutes, stirring occasionally.

Then add mushrooms, garlic, thyme, oregano, sage and a few pinches of salt and pepper.

Cook, stirring occasionally for 3-4 minutes.

Add flour and stir to evenly coat everything.

Stir in balsamic vinegar and soy sauce to deglaze the pan, making sure to scrape all the bits of the bottom.

Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a few pinches of salt and pepper.

Bring to a simmer over medium-high heat, stirring occasionally to avoid the lentils sticking to the pot.

Lower the heat and simmer for up to an hour, can be enjoyed earlier. The longer it simmers the more the flavors combine.

Notes

A hearty meal full of fiber and protein without the meat or cream!

Nothing but nutrients