Vegan Lentil Stew | RICARDO

Ingredients

• 1 onion, chopped
• 1 carrot, cut into small dice
• 1 celery stalk, thinly sliced
• 1 garlic clove, chopped
• ¼ cup (60 ml) olive oil, plus more for serving
• 2 cups (430 g) dried Puy lentils, rinsed and drained
• 2 ½ cups (625 ml) vegetable broth
• 2 cups (500 ml) water
• 2 tbsp (30 ml) tomato paste
• 2 tbsp (30 ml) Dijon mustard
• 1 thyme sprig
• 1 bay leaf
• 1/2 lb (225 g) white mushrooms, quartered
• 3/4 lb (340 g) Brussels sprouts, sliced
• 1 tomato, diced