1 onion chopped
4 cup mushrooms (I leave a cup of buttons whole for texture)
2 tbsp butter
4 cup stock (I used chicken but you can use veggie)
1 cup cream
1 tsp corn starch
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1 grated carrot
1/2 cup red lentils (rinsed)
Heat butter in pan
Add onions and mushrooms
Fry for 10-15 mins
Add grated carrot,salt,pepper,Italian seasoning
Stir together
Add stock. Bring to a boil
Reduce heat to a simmer for 20 mins
Stir cornstarch and cream together
Add to pot.
Stir for a minute or two on low heat.
Enjoy
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