Veggie & Lentil Stew

As far as Daily Requirements go, this Lentil Stew has 39% or your Iron, 27% of your Protein, 29% of your Calcium, 20% of your Zinc needs and on and on. It is packed with an incredible amount of nutrients in one bowl.

 

Ingredients:

2.5 Cups Little Potatoes cut in half (or larger potatoes cut into 2″-3″ chunks, not too small or they over cook)

2 Cup Carrots – whole baby or 2″-3″ pieces of large carrots

2 Cups Sliced Mushrooms

1 Cup Diced Sweet Peppers – any color

1 Cup Diced Onion

1/2 cup Peas

1 Medium Zucchini Diced

3 Cloves Garlic Minced or Crushed

1 Cup Whole Beluga Lentils

1 1/2 Cups Tomato Sauce (or 1 small tin Tomato Paste mixed with veggie broth to make 1 1/2 cups)

1 Cup Veggie Broth

1 Cup Plant Milk

1 TBSP Flaxmeal

2 TBSP Apple Cider Vinegar

1/3 Cup Blackstrap Molasses

1 TBSP Pepper

2 TBSP Rosemary

 

Directions:

Put all ingredients in an Instapot OR Slowcooker.

Instapot Directions: Set on Stew for 30 minutes. Close vent to “sealing” position. Once the 30 minutes is up you can quick release the Instapot.

Slowcooker Directions: Cook on High for 5-6 Hours or Low for 7-8 Hours.

Let cool and store in airtight containers in the fridge or freezer.

 

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