French Lentil Stew

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leek and and sauté for 2-3 minutes, then add the garlic and continue to cook for another minute until softened and fragrant.
2 tablespoons olive oil
1 medium leek
2 large garlic cloves
Add the sliced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until they release their moisture and start to brown.
½ lb mixed mushrooms
Stir in the fresh thyme, rosemary, and oregano, letting the herbs cook for another minute to release their aroma.
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 tablespoon fresh oregano
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off the alcohol.
½ cup dry white wine
Stir in the tomato paste and cook for another minute, then add the crushed tomatoes, lentils, and vegetable stock. Stir everything together.
2 tablespoons tomato paste
1 can (14 oz / 400 g) crushed tomatoes
1 ½ cup French green lentils
4 cups vegetable stock
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 35-40 minutes, stirring occasionally, until the lentils are tender but not mushy.
Taste the stew and season with salt and freshly ground black pepper to your liking. Ladle into bowls, garnish with fresh parsley, and serve warm. It’s perfect with a side of crusty bread or over creamy mashed potatoes!
Salt and freshly ground black pepper to taste
Fresh parsley