Post by Loupy on Mar 7, 2013 10:55:53 GMT -7
“1 Million Veggies” Lentil Stew
chocolatecoveredkatie.com/
This recipe makes 8 servings (or 6 larger “Katie-sized” servings).
If you are a veggie lover, this recipe is for you!
Ingredients:
1.5 cups onion, chopped (190g)
1 tbsp minced garlic (15g)
olive oil (I used 3 tbsp, but you can get away with as little as 2 tsp. Technically you can omit if you must… but it will be much better and more flavorful if you don’t go below 2 tsp.)
1 1/2 cups bell peppers, sliced or diced (350g)
4-6 carrots, sliced (95g)
1 cup celery, chopped (140g)
6 cups sliced mushrooms (Any variety will do; feel free to mix and match. I used 300g button mushrooms, 150g portabellas, and 350g shiitakes.)
2 tbsp apple cider vinegar (or white vinegar) (30g)
2 tbsp tomato paste (30g)
2 1/2 tsp fennel seeds
2 tsp paprika
1 1/2 tsp ground cumin
1 1/3 cup dry lentils (200g) (See nutrition link below for all substitution notes.)
1 1/2 cups vegetable stock (360g)
2 15oz cans diced tomatoes (I used regular, not unsalted.)
1 tsp salt
1 5-oz box spinach
1 1/2 tbsp grated lemon zest (important)
Instructions:
Heat a large saucepan, then add the oil and onion.
Sauté 5 minutes, until onions begin to brown.
Add the garlic, peppers, carrots, and celery, and cook 5 more minutes. Then add everything else up to the cumin, and cook 15 minutes over medium heat, stirring occasionally.
Now add all but the spinach and lemon zest.
(If you have a crockpot, you can transfer the ingredients to your crockpot at this time.)
Cover and cook on low until the lentils are soft and have absorbed most of the liquid– it takes about an hour on the stovetop.
Time will vary if you use a slow cooker, depending on the strength and size of your particular crock pot.
Add spinach and lemon at the very end, and cook 2-3 minutes until the spinach wilts.
Copyright © 2013 · All Rights Reserved
chocolatecoveredkatie.com/
This recipe makes 8 servings (or 6 larger “Katie-sized” servings).
If you are a veggie lover, this recipe is for you!
Ingredients:
1.5 cups onion, chopped (190g)
1 tbsp minced garlic (15g)
olive oil (I used 3 tbsp, but you can get away with as little as 2 tsp. Technically you can omit if you must… but it will be much better and more flavorful if you don’t go below 2 tsp.)
1 1/2 cups bell peppers, sliced or diced (350g)
4-6 carrots, sliced (95g)
1 cup celery, chopped (140g)
6 cups sliced mushrooms (Any variety will do; feel free to mix and match. I used 300g button mushrooms, 150g portabellas, and 350g shiitakes.)
2 tbsp apple cider vinegar (or white vinegar) (30g)
2 tbsp tomato paste (30g)
2 1/2 tsp fennel seeds
2 tsp paprika
1 1/2 tsp ground cumin
1 1/3 cup dry lentils (200g) (See nutrition link below for all substitution notes.)
1 1/2 cups vegetable stock (360g)
2 15oz cans diced tomatoes (I used regular, not unsalted.)
1 tsp salt
1 5-oz box spinach
1 1/2 tbsp grated lemon zest (important)
Instructions:
Heat a large saucepan, then add the oil and onion.
Sauté 5 minutes, until onions begin to brown.
Add the garlic, peppers, carrots, and celery, and cook 5 more minutes. Then add everything else up to the cumin, and cook 15 minutes over medium heat, stirring occasionally.
Now add all but the spinach and lemon zest.
(If you have a crockpot, you can transfer the ingredients to your crockpot at this time.)
Cover and cook on low until the lentils are soft and have absorbed most of the liquid– it takes about an hour on the stovetop.
Time will vary if you use a slow cooker, depending on the strength and size of your particular crock pot.
Add spinach and lemon at the very end, and cook 2-3 minutes until the spinach wilts.
Copyright © 2013 · All Rights Reserved
