5cupsof vegetables of choicechopped I used mushrooms, onion, carrot, celery, kale and roasted tomatoes (use canned whole tomatoes if you don't have roasted ones on hand
1cupof lentils
Handful of fresh thyme sprigs
2tablespoonsof tomato paste
1cupof red wine
4cupsof vegetable stock use chicken stock or water if you don't have vegetable stock
salt and pepper to taste
1tablespoonof sherry vinegar use red wine or apple cider if you don't have sherry - do not use balsamic
Instructions
In a large stock pot or Dutch oven, heat olive oil.
Add all your vegetables and cook until soft and having some good caramelization on them,, this takes about 8 minutes on a higher heat. Stir in the thyme sprigs and the tomato paste and continue to cook for another 5-8 minutes to cook and brown the tomato paste. Add your wine to deglaze, scraping up any caramelized bits on the bottom, and reduce until the wine is almost cooked out.
Add the stock to the pot and stir to combine and bring up to a simmer. Add your lentil now and stir them in. Cover, reduce heat to keep at just a simmer and cover. Cook about 20-25 minutes until the lentils have softened and absorbed most of the stock.
Notes
Serving suggestions - this stew is great alone, but I like over mashed potatoes or even better (and healthier), over parmesan pureed cauliflower. Crusty bread on the side never hurt either.