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13Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 medium onion (chopped)
- 2 large carrots (chopped)
- 2 cups cooked lentils (or 1 15-ounce can low- or no-sodium lentils, rinsed and drained)
- 1 1/2 cups cooked chickpeas (or 1 15-ounce can low- or no-sodium chickpeas, rinsed and drained)
- 4 cups vegetable broth (low- or no-sodium)
- 2 cups water
- 3 Tbsp. tomato paste
- 1 tsp. garlic powder
- 1 tsp. thyme
- 2 tsp. oregano
- 1 tsp. Mrs. Dash (chipotle flavor)
- 3 cups mushrooms (chopped)
- 4 cups spinach (or baby kale, chopped)
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Reviews(1)
Michael 5 years ago
I added collard greens to the mix early on before the boil instead of lighter greens at the end and it was delicious. I also added a decent amount of sea salt since the recipe called for basically none at all. Overall, super easy and very tasty.