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
- Boil the potatoes and carrots, until cooked.
- While they are finishing their cooking, heat oil in large skillet and begin cooking the mushrooms
- 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.
- Add the pre-cooked lentils, boiled potatoes, vegetable broth and season to your taste with salt, pepper and the herbs de Provence.
- 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.