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.



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



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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