Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (crushed)
  • 1 cup baby carrots (chopped)
  • 2 cups white mushrooms (sliced)
  • 1 cup black beluga lentils (picked over and rinsed)
  • 32 ounces vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon white vinegar

Instruction

  • Saute the onion, garlic, and carrots in the olive oil over medium heat, until softened, about 5-7 minutes.
  • Add the mushrooms and cook for about 5 minutes.
  • Add the lentils, broth, thyme, salt, and pepper.
  • Bring to a boil, then reduce heat and cook on medium low until lentils are tender, about 30 minutes. If the liquid gets too low, add a bit of water.
  • Add vinegar and stir. Serve immediately.