Portobello Mushroom Stew with Lentils
Ingredients
- 1 teaspoon olive oil
- 2 cups diced portobello mushroom caps
- 1 small green bell pepper, diced
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 6 cups vegetable broth
- 1 (6 ounce) can tomato paste
- 1.5 cups dry brown lentils
- 1 bunch fresh basil, stemmed and chopped
- 4 tablespoons dry sherry
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