Mushroom and Lentil Stew

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Tomato paste - 2 tablespoons
• Vegetable broth - 4 cups
• Lentils - 1 cup, dried
• Mushrooms - 8 ounces, sliced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Add the lentils, vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the lentils are tender.
5. Remove the bay leaf and season with additional salt and pepper if needed.
6. Serve the stew hot, garnished with fresh parsley.