Lentil and Mushroom Stew
In need of a satisfying, nutritious dinner? Combine protein-rich lentils with the meaty flavor of mushrooms for a good, simple meal.
Lentils cook to a thick stew in relatively little time. The bitterness of Swiss chard is especially good with their peppery flavor.
I like to serve the the stew over cooked brown rice. If you prefer, substitute vegetable broth for the chicken broth.
Coat 5-quart saucepan with nonstick spray. Add olive oil and heat until hot. Add leek, onion, garlic and carrot and saute until tender over medium heat, about 5 minutes. Add mushrooms and 1/2 cup broth. Bring to simmer, then cover and cook mushrooms about 5 minutes.
Stir in lentils and remaining broth. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 35 minutes. Stir in Swiss chard. Simmer 2 to 3 minutes. Add salt and pepper to taste.
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