1 tablespoon olive oil
8 ounces button mushrooms, chopped
1 medium onion, chopped
1 medium carrot, peeled and diced
2 to 4 cloves garlic, minced
1 (14.5-ounce) can Italian-style stewed tomatoes
3 cups water or vegetable broth
2 cups lentils, brown or french
salt, to taste
pepper, to taste
1. Heat oil in a saucepan over medium heat.
2. Add mushrooms, onion, carrot, and garlic; cook about 2 minutes.
3. Add stewed tomatoes, water, and lentils; bring to a boil, then cover and reduce heat to simmer.
4. Cook for 40 minutes, stirring occasionally, or until lentils are tender.
5. Add salt and pepper.
Source of recipe: I wrote this recipe.