This is our version of lentil stew. This is the kind of dish that can live with many little variations. See what is in the refrigerator – it may go well added to this as well. Or just make it as we do – it’s really really good! Thanks to our friend Matt, as he introduced us to lentil stew a while ago, and got this ball rolling!


  • 2 cups baby bella or white mushroom, coarsely chopped into quarters
  • 2 medium boiled potatoes, cubed
  • 3 medium peeled carrots, sliced into 1/4 inch pieces
  • 1 T. chopped onion or shallots
  • 2 T. olive oil
  • 1 1/2 pre-cooked lentils
  • Salt and Pepper to taste
  • 2 teaspoons herbs de Provence
  • 1/2 cup Vegetable broth
  • 1 T. Margarine


  1. Boil the potatoes and carrots, until cooked.
  2. While they are finishing their cooking, heat oil in large skillet and begin cooking the mushrooms
  3. After the mushrooms have started to cook, becoming softer and smaller, add the carrots and onion (or shallots), and continue to cook until all the ingredients are nice and soft.
  4. Add the pre-cooked lentils, boiled potatoes, vegetable broth and season to your taste with salt, pepper and the herbs de Provence.
  5. After the stew has been stirred together, add the margarine and mix it in.

This stew is great over rice, or bulgur, or wide noodles.

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