Name: Portobello Mushroom Stew with Lentils
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 teaspoon; Diced portobello mushroom caps - 2 cups; Green bell pepper, diced - 1 small; Red onion, finely chopped - 1 small; Garlic, minced - 3 cloves; Salt - 1 teaspoon; Ground white pepper - ½ teaspoon; Vegetable broth - 6 cups; Tomato paste - 1 (6 ounce) can; Dry brown lentils - 1 ½ cups; Fresh basil, stemmed and chopped - 1 bunch; Dry sherry - 4 tablespoons

Ingredients for - Portobello Mushroom Stew with Lentils

1. Olive oil 1 teaspoon

2. Diced portobello mushroom caps 2 cups

3. Green bell pepper, diced 1 small

4. Red onion, finely chopped 1 small

5. Garlic, minced 3 cloves

6. Salt 1 teaspoon

7. Ground white pepper ½ teaspoon

8. Vegetable broth 6 cups

9. Tomato paste 1 (6 ounce) can

10. Dry brown lentils 1 ½ cups

11. Fresh basil, stemmed and chopped 1 bunch

12. Dry sherry 4 tablespoons

How to cook deliciously - Portobello Mushroom Stew with Lentils

1 . Stage

Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.

2 . Stage

Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.

3 . Stage

Ladle into bowls and float 1 tablespoon sherry on top of each bowl.