(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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