This is one my family’s favorite meals and one I usually make in the crockpot so it’s one I can prep in the morning and have ready at mealtime. The base is lentils, tomato sauce and potato and the rest of the vegetables I use varies depending on what I have on hand.
- 1 8-oz can tomato sauce
- 1 cup red lentils, rinsed
- 1 large potato, peeled and diced
- 1 cup mushrooms, sliced
- 1 cup leafy greens such as spinach, kale, beet tops, swiss chard, minced
- 2 cups vegetable stock
- ¼ cup tomato paste
- 1 tbsp. agave nectar
- 1 tbsp. dried oregano
- 2 tsp smoked paprika
- salt and pepper to taste
- ½ cup nutritional yeast
Put everything except the nutritional yeast in crockpot and cook on high for 4 hours or low for 8 hours. Before serving, add nutritional yeast and stir.
