Lentil Mushroom Stew (Print Version)

# Ingredients:

01 - A cup of brown or green lentils.
02 - One large onion, sliced.
03 - 250g of cremini mushrooms.
04 - Two celery stalks, chopped.
05 - Three garlic cloves, minced.
06 - A couple of carrots, diced.
07 - 400g of canned diced tomatoes.
08 - Around a liter of veggie stock.
09 - Two tablespoons of olive oil.
10 - One teaspoon of dried thyme.
11 - A bay leaf.
12 - One tablespoon of tomato paste.
13 - A teaspoon of smoked paprika.
14 - Salt and black pepper, to your taste.

# Instructions:

01 - Warm up the olive oil. Toss in the onion, carrot, and celery and cook them for 5 minutes until they soften.
02 - Put in the garlic and mushrooms. Cook them for about 5 minutes till they get golden.
03 - Mix in the tomato paste, thyme, and paprika. Stir for one minute to bring out their flavors.
04 - Drop in the lentils, tomatoes, veggie broth, and bay leaf. Let everything simmer for 25 to 30 minutes until the lentils are nice and soft.

# Notes:

01 - You can add some green veggies if you'd like.
02 - Stays fresh in the fridge for a while.

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