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Ingredients
US|METRIC
4 SERVINGS
- 1/2 Tbsp. vegetable oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 1 stalk celery (diced, *see recipe notes)
- 1 tsp. onion powder
- 1 tsp. dried thyme (or 2 tsp fresh)
- 1/2 tsp. dried rosemary (or tarragon)
- 1/2 tsp. sugar (or maple syrup)
- 2 Tbsp. tomato paste
- salt
- pepper (to taste)
- 2 Tbsp. tomato paste
- 2 Tbsp. soy sauce (or coconut aminos)
- 1 Tbsp. balsamic vinegar
- 1/4 cup vegetable stock (60 ml)
- 1/4 cup red wine (60 ml ,or more veggie stock)
- 2 cups lentils (400 g ,cooked, cooked from dry or canned)
- 1/2 cup peas (frozen or canned)
- 1/2 cup fresh corn (or canned)
- 2 lb. potatoes (1 kg)
- 1/4 cup milk (60 ml ,plant-based)
- 2 Tbsp. vegan butter (or vegetable oil, or use plant-based milk if oil-free)
- nutmeg
- salt
- black pepper (to taste)
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