French Lentil and Portabella Stew

Name: French Lentil and Portabella Stew
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 bay leaves; 2 carrots, sliced; 2 ribs celery, chopped; 1 teaspoon dried thyme; 1 Tbsp fresh rosemary, chopped (or about 2 tsp. dried, crushed or crumbled); 3 cloves garlic, minced; 200 grams cup French lentils, rinsed; 1 large onion, chopped; 4 servings generous grating of black pepper; 170 grams Portabella mushrooms, sliced or chopped; 59 milliliters red wine (optional); 4 servings salt to taste; 946 milliliters vegetable broth

You can never have too many main course recipes, so give French Lentil and Portabella Stew a try. One serving contains 242 calories, 15g of protein, and 1g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. A mixture of wine, carrots, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

Add a little water, if you like, to prevent sticking. Stir the onions until they begin to brown (we’re going for caramelized onions without the oil), about 5 minutes. Then add the garlic and mushrooms and cook, covered but stirring occasionally, until the mushrooms release their juices.

Ingredients you will need

Onion

Mushrooms

Garlic

Water

Cooking Oil

Add 4 cups of vegetable broth (I used Un-Chicken broth from Imagine Foods, but you can use your favorite broth). Stir in the lentils and remaining ingredients, except the wine and salt. Cover and cook until the lentils are just tender (they’d be al dente if they were pasta), about 20 minutes. When the lentils are barely tender, add the red wine. (I used a nice yet inexpensive Merlot, but you can use whatever you like, as long it is a wine you can drink–not one of those horrible “cooking wines” you find in the grocery store. If you are not a wine drinker, you can leave this out, but I like the taste it gives to the stew.) If more liquid is needed, add a little more broth. Check the seasonings and add salt to taste. Cover and simmer until lentils and vegetables are all tender, at least 15 more minutes.

Ingredients you will need

Broth