8
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Ingredients
4 cloves garlic
2 tablespoons chopped cilantro
1 tablespoon lime juice
2 tablespoons Dr Fuhrman's
MatoZest or other no-salt-added seasoning blend, adjusted to taste
1 tablespoon paprika
6 stalks celery, thinly sliced
2 medium onions, diced
8 ounces button or baby bella mushrooms, thinly sliced
2 cups lentils, cooked
3 cups diced tomatoes
2 (14.5 ounce) cans artichoke hearts, rinsed well and chopped or 3 cups fresh or frozen artichoke hearts, chopped
2 cups thinly sliced cabbage
Instructions:
Roast the garlic in the oven at 350 degrees F for about 30 minutes or until a soft paste. Remove skins.
Combine the cilantro, lime juice, VegiZest, MatoZest, paprika, celery, onions and roasted garlic with 1 cup of water and saute until the celery and onions are translucent.
Add the mushrooms, cooked lentils, tomatoes, artichokes and cabbage and cook for an additional 15-20 minutes. Add additional water as needed for desired consistency.
Note: This is excellent as a soup or a stew, and can be served with rice, beans, or greens (especially kale or spinach). I also like to vary this by adding any other leftover vegetables (peas, beans, broccoli, asparagus, etc.).
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 283
Protein 19 g
Carbohydrates 54 g
Sugars 7 g
Total Fat 1.4 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 107 mg
Fiber 26.9 g
Beta-Carotene 646 ug
Vitamin C 34 mg
Calcium 108 mg
Iron 5.5 mg
Folate 380 ug
Magnesium 131 mg
Potassium 1224 mg
Zinc 3.4 mg
Selenium 12.4 ug