• 1 yellow onion, diced
  • 1 cup carrot, sliced (I used 2 large)
  • 1 cup celery, sliced (I used 2 large stalks)
  • 1 lb mushrooms, halved
  • 6 garlic cloves, thinly sliced
  • 2 tsp thyme
  • 1 tsp oregano
  • 1/2 dried ground sage
  • 2 Tbsp flour (I used oat flour which I creat in the blender from rolled oats)
  • 1/4 cup balsamic vinegar
  • 2 Tbsp soy sauce, or tamari for gluten free
  • 1 lb yellow potatoes, halved if very small, or cut into big chunks
  • 1 cup split red lentils, uncooked
  • 1 (15 oz) can tomato sauce
  • 3 cups vegetable broth; (I make my own from veggie scraps kept in the freezer)
  • I adding 1-2 more cups at the end to make it soupy, rather than a thick stew.
  • 2 bay leaves
  • Salt & Pepper to taste, optional
  • Parsley, for garnish

Surprisingly, this delicious vegan mushroom stew–labeled “A cozy comfort food”, came from the Costco Connection magazine. It was tucked into a thin strip on the page, just below a photo of a burley guy proudly holding a huge skewer of roasted chickens. Our neighbors shared the recipe and its source, telling us  “it was delicious!” And it is!  I copied the recipe as is (but left out the oil), though I note that I added more broth to make it more like a soup which, I prefer.

With a salad and crusty bread, this makes a perfect supper.