Wild Mushroom & Lentil Vegan Stew Recipe – EatWell Magazine

Ingredients

• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• ¼ cup red wine
• 1 tbsp besan flour
• 1 tbsp tomato paste
• 1 medium tomato, diced
• 1 tbsp fresh sage, chopped
• 1 tbsp thyme, chopped
• 750g mixed mushrooms, sliced
• 420g tin brown lentils
• 2 tsp soy sauce or tamari
• 1 cup vegetable stock
• Salt
• pepper
• 2 tbsp chopped fresh parsley, to serve