Ingredients

1/2 cup onions, chopped

4 garlic cloves, minced

1/2 cup celery, sliced

2 medium potatoes, peeled and diced - about 2 cups

2 medium carrots, sliced - 1 cup

1 cup dry black beluga lentils or French green lentils

4 cups vegetable stock

1 bay leaf

1 tablespoon dried herbes de Provence

8 ounces cremini mushrooms, sliced - about 3 cups

2 tablespoons red wine vinegar or red wine if you happen to have a bottle open ; )

1 - 14.5 ounce can no-salt-added diced tomatoes - do not drain

1 tablespoon no-salt-added tomato paste

Fresh ground black pepper

Instructions

1. In a large saucepan dry saute over medium heat the onions and celery, using a little bit of water or vegetable stock to prevent sticking if needed, for about 8 minutes or until tender. Add garlic, stir and cook for 2 minutes.

2. Add vegetable stock, potatoes, carrots, lentils, bay leaf, and herbes de Provence. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until the lentils and vegetables are tender. If the lentils have been sitting on the shelf for a while, they tend to take a bit longer to soften.

3. Meanwhile, in a large skillet, cook the mushrooms in vinegar or wine over medium-high heat for 8-10 minutes or until all liquid has evaporated and mushrooms are tender, stirring occasionally. Stir mushrooms, diced tomatoes, and tomato paste into the lentil mixture and bring to a gentle simmer, simmering for 10 minutes. Season with fresh ground black pepper.

4. Serve over a hearty pasta noodle such as pappardelle, mashed potatoes or my Celeriac & Potato Puree, or a small hollowed out baked kabocha squash like I show in the photo.

Serves 4-6

Adapted from Forks Over Knives Fall 2021 edition.