INGREDIENTS
1 cup
brown lentils
14 1/2 ozs
canned tomatoes
3
garlic cloves
1 tbsp
italian seasoning
1 tsp
Miso Soybean Paste
2 tbsp
olive oil
6 servings
olive oil
1/3 cup
quinoa
2 tsp
red pepper flakes
9 cups
root vegetables
1 tsp
salt
2
shallots
4 cups
spinach
4 cups
vegetable broth
2 cups
water