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Lentil and Mushroom Stew

Yum! We know soup is the ultimate comfort food, and with lentils and mushrooms, what’s not to like?

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  • Cooking time1 hr 10 min
  • Prep time15 min
  • Servings8
recipe image Lentil and Mushroom Stew


  • 2 Tbsp. (30 mL) Becel® Salt-Free margarine
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1 medium zucchini, chopped
  • 8 ounces (250 g) cremini mushrooms, sliced
  • 3 cloves garlic, finely chopped
  • 1/4 tsp. (1 mL) ground red pepper
  • 2 1/2 cups (625 mL) water
  • 2 cups (500 mL) fat free reduced sodium vegetable broth
  • 1 can (411 g.) diced tomatoes
  • 1 cup (250 mL) lentils, rinsed and drained
  • 1 Tbsp. (15 mL) balsamic vinegar

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Salt-Free margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally, until vegetables are tender, 8 minutes.
  2. Stir in garlic and ground red pepper and cook, stirring frequently, 1 minute.
  3. Stir in water, broth, tomatoes and lentils and bring to a boil over high heat.
  4. Reduce heat to low and simmer covered, until lentils are tender, about 55 minutes. Stir in vinegar.

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