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.

Fredrika Syren

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