Lentil and Mushroom Stew

Try this simple recipe and see just how easy it is to incorporate plant-based meals into your weekly routine.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 2  tablespoons  becel salt-free margarine
• 1  medium onion, chopped
• 2  stalks celery, chopped
• 2  medium carrots, chopped
• 1  medium zucchini, chopped
• 8  ounces cremini mushrooms, sliced
• 3  garlic cloves, finely chopped
• 1⁄4 teaspoon  ground red pepper
• 2 1⁄2 cups water
• 2  cups  fat-free  reduced-sodium vegetable broth
• 1 (411 g) can diced tomatoes
• 1  cup lentils, rinsed and drained
• 1  tablespoon  balsamic vinegar

Directions

1. Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
2. Stir in garlic and ground red pepper, stirring frequently for 1 minute.
3. Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
4. Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.