I found this recipe at TreeHugger. It is perfect for this time of the year when there is very little growing in the garden. I made a few changes to their original recipe.
1 tbsp olive oil
1 small onion finely chopped
2 tbsp butter (or olive oil for vegan version)
3 garlic cloves, crushed
1 tsp dried thyme
2 large portobello mushrooms, sliced
2 to 3 cups button, brown or cremini mushrooms, sliced
2 medium potatoes, peeled and cubed
1/2 cup brown lentils, cooked and drained
1 cup red wine
1 tbsp flour
2 to 3 cups vegetable stock
1 tbsp tomato paste
1 cup frozen peas
Salt and pepper to taste
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