Lentil and Mushroom Stew

Name: Lentil and Mushroom Stew
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8 serving(s)
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

Submitted by maryjjohnson34

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

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photo by maryjjohnson34

Ready In:: 1hr 25mins
Ingredients:: 13
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

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.
Stir in garlic and ground red pepper, stirring frequently for 1 minute.
Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.