Mushroom Lentil Stew

Servings: 4

• 2 small potatoes diced

• 2 carrots peeled and diced

• 2 cups lentils uncooked

• 2 stalks of celery diced

• 1 yellow onion diced

• 2 handfuls spinach

• 1/3cup grated Parmesan

• 1tbsp thyme

• 1tbsp parsley

• Pepper

• 4cups vegetable broth (more if needed)

• 1 Cup dry white wine

• 2tsp soy sauce

• 3 garlic cloves diced

• 1 bay leaf

• Sprinkle red pepper flakes

• 1/2 cup almond milk

• 1tbsp EVOO

• 8oz white mushrooms sliced

1. Add EVOO to hot pan.

2. Add carrots, onions and celery. Sauté until onion is translucent. Stirring often.

3. Add garlic and mushrooms. Sauté until mushrooms begin to brown.

4. Add potatoes, lentils, pepper, bay leaf, thyme, parsley, white wine, vegetable broth and soy sauce to pan and bring to simmer. Cook for 45 minute stirring occasionally. Ensure lentils and potatoes are covered with liquid- add more vegetable broth if needed.

5. Once thickened and most liquid is absorbed, add almond milk and red pepper flakes. Stir until combined.

6. Add spinach and grated Parmesan. Mix until spinach is wilted and desired consistency is reached