Name: Lentil mushroom stew
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 6 cups sliced cremini mushrooms; 3 medium carrots, peeled and cut in ½-inch coins; 2 cups sliced parsnips (about 2 medium), in ½-inch coins; 2 tbsp olive oil, divided; 1 large onion, diced; 1 tsp garlic powder; 2 tbsp no-salt-added tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary, crushed; 1 tsp smoked paprika; 1 cup dry brown or green lentils, picked over and rinsed; 1 cup no-salt-added canned diced tomatoes, with their juice; 5 cups water; 1 bay leaf; 3 cups packed baby spinach; ¾ tsp salt; ½ tsp black pepper; 1 tbsp red wine vinegar

Ingredients

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6 cups sliced cremini mushrooms
3 medium carrots, peeled and cut in ½-inch coins
2 cups sliced parsnips (about 2 medium), in ½-inch coins
2 tbsp olive oil, divided
1 large onion, diced
1 tsp garlic powder
2 tbsp no-salt-added tomato paste
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 tsp smoked paprika
1 cup dry brown or green lentils, picked over and rinsed
1 cup no-salt-added canned diced tomatoes, with their juice
5 cups water
1 bay leaf
3 cups packed baby spinach
¾ tsp salt
½ tsp black pepper
1 tbsp red wine vinegar

Method

Nutrition

Estimated

Per bowl (about 1½ cups) · serving size 1 of 6

Calories243

Total fat	5.4 g
Saturated fat	0.8 g
Sodium	344 mg
Total carbohydrate	40.5 g
Dietary fiber	9.0 g
Total sugars	at least 8.3 g (1 row carries no value)
Protein	11.9 g

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