Lentil Mushroom Stew

8 cloves of garlic finely chopped

20 oz of sliced mushroom (mix of cremini, white and portabello)

2 to 3 tbsp of soy sauce

1.5 cups sliced carrots, or other veggies such as zucchini, celery, or a mix*

2 tsp fresh thyme or ½ tsp dried

Optional: 1 tsp ground sage, rosemary, oregano

1.5 cup (144 g) uncooked brown lentils

¼ cup tomato paste

pinch of salt

4 cups (500 ml) of water or veggie broth

Start the instant pot on sauté. add a half cup broth, when hot add garlic and cook for a minute.

Add the mushrooms and a good pinch of salt and cook for 3 minutes

Add the soy sauce, mix well and continue to cook for 2 more minutes.

Cancel sauté, add the veggies, dry lentils, salt, herbs, tomato paste, water or broth and give it a good mix.

Close the lid. Pressure cook for 15 minutes, longer for older, green lentils

Let pressure release naturally.

Taste and adjust the lentil stew in the instant pot and add salt if needed

Add a good dash of black pepper. You can also fold in some baby spinach and ⅓ cup green peas at this point.

Serve the stew over mashed potatoes. Garnish with fresh herbs and black pepper. You can also add toasted breadcrumbs and olive oil garnish.

Trader Joes sells a prechopped mix of "Healthy Veggies". I just throw in the whole container. I hate chopping. It's onion, carrots, and celery.

I also buy chopped garlic.

The sliced mushrooms come in 10 oz packages. Almost no prep time for the stew.

Serve over mashed potatoes

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