This is the perfect one-pot meal when you’ve got lots of veggies to use up and want some comfort food in the wintertime. You can use pretty much any vegetables you have in your kitchen vs. what’s written in the recipe, as long as the total amounts to about 7-8 cups.
INGREDIENTS
1 tablespoon coconut oil or extra virgin olive oil
2 1/2 cups water
1 can of Eden brand canned lentils (these are pressure cooked and therefore more digestible)
1 can of coconut milk (I like Native Forest’s “Simple”)
3 cups of kale, cabbage, or broccoli florets cut into bite sized pieces
1 cup sweet potato cut into 1/2-inch cubes
1 cup chopped parsnips or carrots (1/2-inch slices)
2 cups mushrooms, sliced
1 cup of red onions (or shallots or leeks)
1 teaspoon fine sea salt, or to taste
1 teaspoon garlic powder
2 tablespoons (30 mL) apple cider vinegar, or to taste
Optional - Fresh sage leaves
DIRECTIONS
To a large pot (or device such as an InstaPot or Ninja Foodi), add the oil, salt (starting with 3/4 teaspoon), and onions to the pan and sauté.
Once the onions are translucent, add the water, coconut milk, all the veggies, lentils, and garlic powder and stir to combine.
Cover with a tight-fitting lid on high, and bring the mixture to a low boil. Once boiling, remove the lid and reduce heat to medium. Stir again.
Simmer, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until the veggies are fork tender. The veggies should have a touch of resistance when pierced with a fork. Cook time will vary based on the type of veggies you use.
Remove lid and stir in the apple cider vinegar, starting with one tablespoon and adding from there, to taste. Season with more salt, if desired.
Optional - garnish with fried sage leaves
