- In a pot over medium-high heat, brown the onion, carrot, celery and garlic in 1 tbsp (15 ml) of the oil. Add the lentils and mix well. Add the broth, water, tomato paste, mustard and herbs. Bring to a boil. Cover and simmer over low heat for 40 minutes or until the lentils are tender. Remove and compost the thyme and bay leaf. Season with salt and pepper.
- Meanwhile, in a large non-stick skillet over medium-high heat, brown the mushrooms in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet over medium-high heat, cook the Brussels sprouts in the remaining oil until al dente, about 2 to 3 minutes. Season with salt and pepper.
- Add the mushrooms and Brussels sprouts to the pot of lentils. Cook for another 2 minutes while stirring. Add more broth as needed. Adjust the seasoning.
- Serve the stew in shallow bowls. Top with the diced tomato and a drizzle of olive oil. Serve with slices of country bread, if desired.
NOTE FROM RICARDO
The stew can be prepared a day in advance and reheated the next day just before serving. Add broth to thin out the stew as needed.