Vegan Mushroom stew

In an attempt to eat more plant based, I adapted this recipe to suit my palate. Serves 6

---

Ingredients

• 1/4 c. balsamic vinegar or vinegar to your liking

• 2 tbsp soy sauce

• 1 lb potatoes diced. I like yukon gold

• 1 c. split red lentils uncooked. I have used yellow or green if that is what is in my pantry

• 1 (15oz) can tomato sauce

• 3 c. vegetable broth

• 2 bay leaves

• parsley for garnish

• 2 Tbsp olive oil

• 1 diced yellow onion

• 1 cup sliced carrots

• 1 Lb. halved mushrooms, use what you like

• 6 garlic cloves thinly sliced or diced

• 1Tsp oregano

• 2 tsp. thyme

• 1/2 tsp sage

• 2 tbsp flour

---

1. Heat oil in large pot over medium heat.

2. Add onion, carrot, celery, and a couple pinches of salt and pepper.

3. Cook until starting to soften, stirring occasionally, about 6-8 minutes.

4. Add mushrooms, thyme, oregano, and sage.

5. Cook about 3 minutes stirring frequently.

6. Add flour; cook and stir 1 minute.

7. Add vinegar and soy to deglaze.

8. Add potatoes, lentils, tomato sauce, broth and bay leaves.

9. Cook just below boiling, stirring occasionally. reduce heat and cook 10-15 minutes till potatoes are fork tender. remove bay leaf. season with salt and pepper as like.

10. Garnish with parsley and serve with bread.