Here at home, we love the lentil stew, the mushroom bourguignon… I try to input veggies as much as possible for my kids and even for us and depending on the season I try to buy different veggies as well.
One tip here! Try to make this lentil stew but spice it with a good curry and eat with homemade naan or garlic buttery naan, it’s marvelous!
Vegan lentil stew
- 1 onion
- 2 garlic cloves
- 250g of sliced mushrooms of your choice
- 1/2 cup of uncooked green/brown lentils
- 4 sliced baby carrots
- Sliced celery
- Fresh rosemary
- 1 tbsp of tomato paste
- 1/2 tsp of salt
- 500 ml of veggie broth
- Worcestershire sauce (optional)
In a saucepan, pour olive oil and fry the onion and garlic for 1 minute. Add the sliced mushrooms and let them cook until the water evaporates.
Add the sliced carrots, celery, rosemary, oregano, tomato paste, salt, and then pour the veggie broth and mix well so the tomato paste dissolves. If you decide to add the Worcestershire sauce, add it now.
Bring to a boil over medium-high heat and once boiling, reduce the heat to a simmer and cook on low for 30 minutes with the lid on.