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Mushroom Lentil Stew with Spinach

Carolyn
  • 2018 minutes
  • Serves

INGREDIENTS

5 oz

Baby spinach

1

Bay leaf, dried

2 cups

Brown lentils

2

Carrots, medium

2

stalks Celery

1 lb

Cremini

3

medium cloves Garlic

3

sprigs Thyme, fresh

1

Yellow onion, large

1 tbsp

Tomato paste

6 cups

Vegetable broth, good

1 tbsp

Balsamic vinegar

1 tsp

Marmite

1 tbsp

Soy sauce, reduced-sodium

1 tsp

Salt

2 tbsp

Olive oil

2 tbsp

Butter

1/4 cup

Heavy cream