Recipe Notes
Serves 4-6
Good over jacket potatoes, quinoa, or pasta.
Ingredients
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Instructions
- 7em; list-style-type: none; font-size: 1em !important;">Add zucchini and mushroom to food processor and pulse to small dice.
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Heat a large pot over medium heat and add the olive oil.
- 7em; list-style-type: none; font-size: 1em !important;">
Add garlic, cook for 30 seconds. Add shredded zucchini and mushroom- cook for 5-6 minutes, until mushrooms soften.
- 7em; list-style-type: none; font-size: 1em !important;">Stir in tomato paste, seasonings, and brown sugar. Cook for 5 minutes
- 7em; list-style-type: none; font-size: 1em !important;">Add lentils and stir to combine.
- 7em; list-style-type: none; font-size: 1em !important;">Add in tomatoes and red wine. Stir in coconut milk.
- 7em; list-style-type: none; font-size: 1em !important;">Bring mixture to boil, then reduce to simmer and cover. Cook at least 20 minutes.
- 7em; list-style-type: none; font-size: 1em !important;">