Lentil stew with mushrooms and broccoli

Name: lentil stew with mushrooms and broccoli
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 3 onion; 2 twig rosemary; 400 gram mixed mushroom; 3 clove garlic; 600 gram Broccoli; 250 gram lentils; 350 milliliters vegetable stock; 200 milliliters cream; 1 baguette

Ingredients

4 tablespoon olive oil
3 onion
2 twig rosemary
400 gram mixed mushroom
3 clove garlic

600 gram Broccoli
250 gram lentils
350 milliliters vegetable stock
200 milliliters cream
1 baguette

Directions

Heat the oil and fry the onion and rosemary for 5 minutes. Add the mushrooms and cook for 7 minutes, stirring.
Add 2 cloves of finely chopped garlic, broccoli and lentils and scoop. Add the stock and roast covered for about 10 minutes.
Add the cream and cook the stew uncovered for another 2 minutes. Roast the baguette under a hot oven grill and rub the remaining clove of garlic over the roasted bread.
Serve the lentil stew with the baguette.