Mushroom and lentil tomato stew

Mushroom and lentil tomato stew

Ingredients

serves 2
  • •1 tbsp olive oil
  • •1 onion, finely chopped
  • •1 garlic clove, minced
  • •200g mushrooms, chopped
  • •2 tbsp tomato paste
  • •1 400g can chopped tomatoes
  • •1 tbsp balsamic vinegar
  • •1 tsp soy sauce
  • •1 400g can brown or green lentils, drained and rinsed
  • •350ml vegetable stock
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •Handful fresh basil leaves

Directions

Cooking mode
  1. 1. Heat the oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for another minute. Add the mushrooms and cook for 8–10 minutes, until browned.
  2. 2. Stir in the tomato paste, tomatoes, lentils, balsamic vinegar, soy sauce, vegetable stock, salt and black pepper. Simmer for 15–20 minutes, until thickened.
  3. 3. Remove from the heat and stir in the torn basil leaves. Serve with crusty bread.
Baker Beanie Author

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