Lentil Mushroom Stew

• 4 tablespoons butter
• 16 ounces baby bella mushrooms, sliced
• 2 shallots, sliced
• 2 tablespoons thyme
• 3 tablespoons flour
• 6 ounces can tomato paste
• 1/2 cup almond milk (or any other non-dairy milk)
• 3 tablespoons soy sauce
• 1/4 cup dry sherry
• 4 cups vegetable broth
• 1 cup dry green lentils
• salt and pepper to taste

1. Bring quart of vegetable broth to a boil then add the lentils. Boil for about 15 minutes.
2. Meanwhile, heat butter in a large pot, once hot, sautee mushrooms and shallots until the shallots are softened. Add thyme, and cook another 2-3 minutes.
3. Sprinkle flour in 1 tablespoon at a time and stir to combine, leave no lumps. Then add tomato paste and soy sauce, and nutritional yeast. Stir to combine.
4. Add almond milk, and simmer for 5 minutes. Add sherry, bring to a boil, then add the lentils and their broth, return to a boil, then serve.

butter, bella mushrooms, shallots, thyme, flour, tomato paste, almond milk, soy sauce, sherry, vegetable broth, green lentils, salt

Taken from food52.com/recipes/77412-lentil-mushroom-stew (may not work)