Vegan Mushroom Stew

🥘 Ingredients

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

🍳 Cookware

• large pot

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 .

   olive oil: 3 Tbsp, yellow onion: 1, carrot: 1 c, celery: 1 c, salt, pepper
2. 2

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

   mushrooms: 1 lb, garlic: 6 cloves, thyme: 2 tsp, oregano: 1 tsp, sage: 1/2 tsp
3. 3

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

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

   all-purpose flour: 2 Tbsp
5. 5

   Deglaze with balsamic vinegar and soy sauce .

   balsamic vinegar: 4 tbsp, soy sauce: 2 Tbsp
6. 6

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

   yellow potatoes: 1 lb, split red lentils: 1 c, tomato sauce: 1 15-oz can, vegetable broth: 3 c, bay leaves: 2
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 .

   parsley
10. 10

    Tip: Serve with mashed potatoes and bread.