Red Lentil Stew (Pinterest midwestfoodieblog.com)

 3 TB olive oil

1 yellow onion, diced

1 c carrots, sliced (2 carrots)

1 c celery, cliched (2 stalks)

16 oz baby Bella mushrooms, halved

6 cloves garlic, thinly sliced 

2 tsp dried thyme

1 tsp dried oregano 

1/2 tsp dried sage

2 TB flour

1/4  balsamic vinegar 

2 TB soy sauce

16 oz baby yellow potatoes, halved

1 c uncooked split red lentils

14.5 oz tomato sauce

3 c vegetable broth

2 bay leaves

Kosher salt

Fresh cracked pepper

Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a couple of pinches of salt and pepper. Cook, stirring occasionally 8 minutes. Add mushrooms, garlic, spices, and a couple of pinches of salt and pepper. Cook, stirring frequently for 3-4 minutes. Stir in vinegar and soy sauce to deglaze pan. Add potatoes, lentils, tomato sauce,broth, and bay leaves and a couple of pinches of salt and pepper. Bring to a simmer, stirring so lentils don’t stick to the pan. Turn to low and simmer 10-15 minutes or until potatoes are fork tender. Season with salt and pepper. Garnish with parsley and serve with mashed potatoes. 

Serves 6