For the lentils...
1 1/2 cups green or black lentils
1/2 red onion, peeled, root end left on
1 carrot
1 stalk celery
2 bay leaves
2 garlic cloves
2 tsp fennel seeds (or 1/2 bulb fennel)
1 tsp dried thyme
Salt
Combine all ingredients in a large pot. Cover with water, about two inches above the level of your ingredients. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes until your lentils are tender. Remove from the heat and add salt. ADD SALT. Your water should be fairly salty, then let the lentils rest in the salty hot water for about ten minutes. Don't salt before they are cooked. They will turn hard and be really gross.
Dry lentils with aromatics.
Covered with water.
After cooking.
3 garlic cloves, finely chopped
1 small yellow onion, chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 Tbsp tomato paste (one small can)
1 small can tomatoes, I think mine were crushed
Steak of some sort - I used strip steaks
1 c chicken or beef broth
8 oz baby bella mushrooms, sliced
Brown your meat. Remove from pan, don't worry about cooking it through, right now you just want the sear. In the same pan saute your garlic and onion for about a minute. Add the rest of your vegetables. Saute until slightly softened. Pull to the edges and add in your tomato paste, warm through. Add your tomatoes, and stock. Then nestle back in your meat. Bring to a simmer. Simmer for about twenty minutes (depending on what type of meat you've used. Some needs longer, some shorter.) When your meat is done, add in the mushrooms and simmer for just a minute or so. Enjoy!
Brown your meat.
After your meat has been browned remove and add your veg to the pan.
Add the tomato paste.
Add your liquid.
Add in mushrooms.
Delish.
