Ingredients
Vegetables
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 16 oz. baby Bella mushrooms, halved
- 16 oz. baby yellow potatoes, halved
- 6 cloves garlic, thinly sliced
Herbs & Spices
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 2 bay leaves
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Seasonings & Liquids
- 3 tablespoons olive oil
- 2 tablespoons flour
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 (14.5 oz.) can tomato sauce
- 3 cups vegetable broth
- 1 cup uncooked split red lentils
Instructions
- Heat the oil and sauté aromatics: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add diced onion, sliced carrot, and celery with a couple pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
- Add mushrooms and herbs: Stir in halved baby Bella mushrooms, thinly sliced garlic, dried thyme, dried oregano, dried sage, and season again with salt and pepper. Cook while stirring frequently for 3-4 minutes until mushrooms release moisture and soften.
- Incorporate flour to thicken: Sprinkle 2 tablespoons of flour over the vegetables and stir well to evenly coat everything. Continue cooking, stirring frequently, for 1 minute to cook out the raw flour taste.
- Deglaze with vinegar and soy sauce: Pour in 1/4 cup balsamic vinegar and 2 tablespoons soy sauce, scraping the browned bits off the bottom of the pan to incorporate deep flavor.
- Add potatoes, lentils, and liquids: Add baby yellow potatoes, uncooked red lentils, 14.5 oz. can of tomato sauce, 3 cups vegetable broth, and 2 bay leaves to the pot. Season with more salt and pepper. Stir well to combine.
- Simmer the stew: Bring the mixture to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking. Once simmering, reduce the heat to low and gently simmer for 10-15 minutes until the potatoes are fork-tender and lentils have softened.
- Adjust seasoning and serve: Taste the stew and season with additional salt and freshly cracked pepper as needed. Remove bay leaves, garnish with fresh parsley if desired, and serve warm, optionally alongside mashed potatoes for a comforting meal.
Notes
- Salt is crucial for this stew. It helps break down the potatoes properly in the acidic environment created by tomato sauce, balsamic vinegar, and soy sauce, ensuring tender potatoes.
- Swap out vegetables as you like—frozen peas, green beans, or canned chickpeas are great options. Maintain similar proportions for best results.
- Experiment with flavors by adding spices like cumin, paprika, ground ginger, or cinnamon to customize the stew’s profile.
- For a spicy kick, add red pepper flakes directly to the pot or sprinkle some on individual servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
