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very easy
Prep Time
25 mins
Total Time
50 mins


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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.


  • 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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