Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, celery, and sauté until soft.
- Stir in garlic and mushrooms, cooking until mushrooms are tender.
- Add lentils, vegetable broth, thyme, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 30 minutes, or until lentils are tender.
- Adjust seasoning and serve warm.
Notes
Rinse lentils before cooking. Customize vegetables based on availability. For a thicker stew, mash some lentils against the side of the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg