Lentils cook up fast, but if you are in a big hurry, use canned lentils for convenience’s sake. Offer this stew with slices of hot, buttery baguette, which you can spark with sprinkles of garlic powder, and serve a simple salad of lightly dressed greens.
INGREDIENTS | SERVES 4
- 3 tablespoons olive oil
- 1 large sweet onion, thinly sliced
- 5 cloves garlic, minced
- 2 cups cooked lentils
- 3 tomatoes, quartered
- 2 banana peppers, stemmed and quartered lengthwise
- 2 Italian-style soy “sausages,” thinly sliced
- 1 portobello mushroom, thinly sliced
- ½ to 1 cup vegetable broth, or more as needed
- Salt and freshly ground black pepper to taste
Heat the oil in a large skillet over medium heat and sauté the onion for 8 to 10 minutes or until golden.
Add the garlic, lentils, tomatoes, peppers, “sausages,” and mushroom, stirring well.
Reduce the heat to medium-low and continue cooking until the onions and peppers soften, about 10 minutes. Add the vegetable broth as the mixture begins to dry out.
Stir in the salt and pepper. Serve hot.