INGREDIENTS
2 1/4 cups
Brown or green lentils
10 oz
Button or cremini mushrooms
2
Carrots, medium sized
2
medium sized stalks Celery
2 cloves
Garlic
1/2 tsp
Garlic powder
1 tbsp
Rosemary, fresh
1/4 tsp
Sage
2
Shallots, large
3 1/2
lbs Sweet potatoes
1 1/2 tbsp
Thyme, fresh leaves
1
White or yellow onion, large
3/4 cup
Almond milk
1/2 cup
Vegetable broth
1 tbsp
Sherry or balsamic vinegar
3/4 tsp
Salt
1
Salt and pepper
3 tbsp
Olive oil
1 tbsp
Olive or grapeseed oil
1/3 cup
Bread crumbs
1
Splash Red wine