“1 Million Veggies” Lentil Stew
INGREDIENTS
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with an option for slow-cooker lentil stew!)
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1.5 cups onion, chopped (190g)
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1 tbsp minced garlic (15g)
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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.)
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1 1/2 cups bell peppers, sliced or diced (350g)
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4-6 carrots, sliced (95g)
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1 cup celery, chopped (140g)
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6 cups sliced mushrooms (Any variety will do; feel free to mix and match. I used 300g button mushrooms, 150g portabellas, and 350g shiitakes.)
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2 tbsp apple cider vinegar (or white vinegar) (30g)
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2 tbsp tomato paste (30g)
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2 1/2 tsp fennel seeds
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2 tsp paprika
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1 1/2 tsp ground cumin
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1 1/3 cup dry lentils (200g) (See nutrition link below for all substitution notes.)
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1 1/2 cups vegetable stock (360g)
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2 15oz cans diced tomatoes (I used regular, not unsalted.)
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1 tsp salt
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1 5-oz box spinach
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1 1/2 tbsp grated lemon zest (important)
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