Ingredients:
3 tbsp olive oil
1 yellow onion, diced
1 cup carrots, sliced
16 oz baby yellow potatoes, halved
1 cup uncooked red lentils
16 oz baby Bella mushrooms halved
6 cloves minced garlic
2 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried sage
2 tbsp chickpea flour
1/4 cup balsamic vinegar
2 tbsp soy sauce
1 (14.5oz) can tomato sauce
3 cups vegetable broth
2 bay leaves
Salt & Pepper
Instructions:
1. Saute onions, carrots, celery, salt, and peper.
2. Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and
pepper. Stir for 5 mins.
3. Add flour, coat evenly
4. Add balsamic vinegar, to deglaze the pan.
5. Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple
pinches of salt and pepper.
6. Turn heat to low, simmer 10-15 minutes or until the potatoes are fork-tender.
7. Add salt & pepper to taste.
Recipe by: mrs_m_r_e