A comforting and hearty stew featuring mushrooms and lentils, perfect for a cozy meal.
Heat the olive oil in a 3-quart saucepan over medium heat.
Ensure the oil is hot enough to sizzle when the onions are added for better flavor.
Add the chopped onion and garlic, and sauté until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the carrots and mushrooms, cooking until they begin to soften.
Cut the vegetables into uniform sizes for even cooking.
Add the lentils, rosemary, bay leaf, and vegetable stock. Bring to a boil.
Rinse the lentils beforehand to remove any debris.
Reduce the heat, cover, and simmer until the lentils are tender, about 30 minutes.
Check occasionally and add water if the stew becomes too thick.
Stir in the kale and cook until wilted, about 5 minutes.
Adding the kale at the end preserves its vibrant color and nutrients.
Remove the bay leaf, season with salt and pepper to taste, and serve warm.
Serve with a drizzle of olive oil for added richness.
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