Mushroom Lentil & Bean Stew

Ingredients

• 3 stalks celery
• 2 tbsp oil
• 3 cups sliced mushrooms
• 1 can (19 oz/540 ml) lentils
• 1 can (19 oz/540 ml) kidney beans
• 1 pkg Herb & Mushroom Hot Dip Mix
• 3 cups Vegetable Broth
• ¹⁄₄ cup Greek yogurt

Preparation

1. Thinly dice celery.
2. Heat oil in Wok over medium-high heat. Add celery and cook until softened, about 4 min. Add mushrooms and cook until lightly browned, about 4—6 min.
3. Drain and rinse lentils and beans. Add both to wok with dip mix and broth; stir to combine. Bring to a boil and simmer until slightly thickened, about 3 min.
4. Divide stew between 4 bowls and top with 1 tbsp yogurt.