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The Good Stuff (Lentil-Mushroom Stew)

(by Rhonda Gibson)

(quantities are approximate)

lentils of your choice

approximately 16 oz. no-sodium vegetable stock

1 T. coconut oil

baby portobello mushrooms, whole

1/2 onion, sliced

3 - 6 cloves garlic

cherry tomatoes

spinach or kale

turmeric to taste

cayenne pepper to taste

Toss everything in a large pot, cover, and simmer until lentils are soft and creamy, stirring occasionally.


(Read Letting Go, the story that accompanies this recipe.)

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