Search
  • Eat, Darling, Eat

The Good Stuff (Lentil-Mushroom Stew)

Updated: Apr 12

(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.


Recent Posts

See All

Anna's Lemon Pound Cake

(by Maya Moravec) (Note: You’ll need 4 or 5 large lemons for the cake, syrup, and glaze.) For cake: 3 c. all-purpose flour, spooned into measuring cup and leveled off with knife 1/2 t. baking soda 1/2

Mushroom Sauce á la Rosi

(by Stephanie Russ) 1 – 2 cloves garlic, finely chopped 3 – 4 oz. butter 1/2 lb. mushrooms, cleaned and sliced 8 oz. vegetable broth 16 oz. cream salt and pepper to taste all-purpose or almond flour c

Mom's Fried Chicken Drumsticks

(by Clisver Alvarez) 1 package Knorr chicken bouillon powder pinch of oregano pinch of black pepper juice of 1 lime 8 chicken drumsticks vegetable oil flour Combine bouillon powder, oregano, pepper, a