Stew day!! Put on your chunkiest sweater, double up on your socks, and get ready to cozy up with this hearty bowl of hugs.
This stew has been on repeat repeat repeat over here because 1) lentils forever, 2) so easy, and 3) so comforting. It sort of reminds me of the beef stew my mom used to make growing up (hello nostalgia). No beef stew in our house now, but the mushrooms add a great meaty texture. I think you’ll enjoy it.
Recipe
You will need:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, diced
- 4 stalks celery, diced
- 1 cup of mushrooms (sliced fresh or canned)
- 1 cup lentils
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper, to taste
- 4-5 cups vegetable stock
- 1/2 cup canned pumpkin (not necessary, but helps to thicken)
- 1 tbsp Gravy Master
- Barley (cooked according to package)
To make:
- In a large pot, add oil with garlic and onion. Sauté for about 5 minutes, or until cooked down a bit.
- Add celery, carrots, mushrooms, lentils, and spices – give it a quick stir so everything is coated.
- Add veggie stock, pumpkin, and gravy master. Stir well and bring to a boil.
- Once boiling, bring down to a simmer, tilt cover, and allow to cook for about 30-45 minutes.
- Prepare your barley according to package while you wait.
- Once everything is done, add barley to soup and enjoy!
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