- prep 15 min cook 60 min
- serves 6
- 1 cup dried shiitake mushrooms
- 1 cup boiling water
- 1 tablespoon olive oil
- 3 carrots, quartered lengthwise and thinly sliced crosswise
- 8 cloves garlic, thinly sliced
- 3/4 cup lentils, rinsed and picked over
- 1 cup canned crushed tomatoes
- 3/4 teaspoon salt
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground ginger
- 1/2 teaspoon rubbed sage
- 3 cups water
- 1 large onion, halved and thinly sliced
- 2 teaspoons sugar
- 1 cup frozen peas
How to make it 1 hour, 15 minutes
- 2 cups of fresh, sliced mushrooms can be used in place of the dried mushrooms. Eliminate the hot water and the soaking step.
- Any vegetables can be added to this stew. Celery, red potatoes, sweet potatoes, and parsnips make wonderful additions. Chop finely and add with the carrots.
Nutritional Information(per serving)
- Calories: 237
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 496mg
- Carbs: 43g
- Protein: 13g
- Fiber: 13g
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