✤1 tbsp vegetable oil
✤1 yellow onion, diced (~355g)
✤8 oz brown/white mushrooms, halved
✤3 gold potatoes, diced to 1/2-in cubes (~635g)
✤1 carrot, diced (~100g)
✤4 cloves garlic, minced
✤4 cups vegetable broth
✤3 tbsp tomato paste
✤2 tbsp soy sauce
✤1/2 cup (90g) brown lentils, rinsed
✤ salt & pepper, to taste
✤1 cup (~40g) packed greens, chopped
❖Heat oil in a large stockpot over med-high heat. Add the onion and sauté 6 min or until soft and translucent. Add the mushrooms, potatoes, carrot & garlic and sauté another 2 min. Add the broth, tomato paste, soy sauce & lentils and stir.
❖Increase heat to high until boiling; then reduce to med, cover and simmer 25-30 min.
❖Taste and adjust salt & pepper. Add greens of choice and simmer another 5 min, or until wilted.
