Vegan Mushroom Lentil Stew

Ingredients

• Mushrooms

  Oyster, raw

  4 cup sliced or 344g

• Lentils

  Sprouted, raw

  1 cup or 77g

• Garlic

  Raw

  3 cloves, minced or 9g

• Onions

  Sweet, raw

  2 onion or 662g

• Tomato puree

  Canned, without salt added

  2 cup or 500g

• Carrots

  Raw

  2 medium or 122g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Bay leaf

  Spices

  300g

• Thyme

  Fresh

  ½ tbsp or 1g

• Paprika

  Spices

  1 tsp or 2g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

Directions

1. Add carrots and olive oil to a large pot and saute until slightly golden (a few minutes).
2. Add onion and cook until translucent. Add garlic and saute for 30 seconds.
3. Add mushrooms and cook until tender.
4. Add dry lentils, potatoes, tomato puree, smoked paprika, oregano, bay leaves, thyme sprigs, vegetable broth, and salt & pepper. Simmer covered, over medium heat for 40-45 minutes or until the potatoes and lentils are tender.
5. Serve warm with bread, rice, mashed potato or quinoa.
6. Recipe by: Nadine (source: https://twocityvegans.com/vegan-mushroom-lentil-stew/)

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