Vegan Lentil Stew

Ingredients

• • 1 onion, chopped
  • 1 carrot, cut into small dice
  • 1 celery stalk, thinly sliced
  • 1 garlic clove, chopped
  • ¼ cup (60 ml) olive oil, plus more for serving
  • 2 cups (430 g) dried Puy lentils, rinsed and drained
  • 2 ½ cups (625 ml) vegetable broth
  • 2 cups (500 ml) water
  • 2 tbsp (30 ml) tomato paste
  • 2 tbsp (30 ml) Dijon mustard
  • 1 thyme sprig
  • 1 bay leaf
  • 1/2 lb (225 g) white mushrooms, quartered
  • 3/4 lb (340 g) Brussels sprouts, sliced
  • 1 tomato, diced