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  1. Use a 3 quart saucepan over medium heat.
  2. Saute the onions in the Eva Cooking Oil til lightly browned, about 12 minutes.
  3. Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
  4. Bring to boil.
  5. Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
  6. Discard the bay leaf.