Lentil and Mushroom Stew

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