top of page

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.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page