INGREDIENTS

• 2 tablespoons oil (coconut or olive oil)

• 1 lb mushrooms (any type), chopped

• sea salt and black pepper, to taste

• 1 medium onion, chopped

• 1-2 carrots, chopped

• 1-2 stalks celery, chopped

• 1 cup of chopped leek, chopped

• rosemary

• 3-4 cloves garlic, minced

• 1 cup lentils, rinsed & cooked

• 1 tablespoon balsamic vinegar

• 1 tablespoon coconut aminos (or tamari, or soy sauce)

• 3 cups broth (vegetable, chicken, any)

HOW TO

1. Chop all of your veggies first so they are ready to be added when needed

2. Preheat the oven to 425 degrees F. 

3. Set a 9x13 baking dish on the counter.

4. Cook your lentils (I cook mine in a rice cooker so it’s very hands-off)

5. Heat 1 tablespoon of oil in a large pot/pan over medium heat. 

6. Add the sliced mushrooms to the pot and let them sit for a minute. Season with salt & pepper.

7. Transfer cooked mushrooms to the 9x13 dish.

8. Add the remaining oil into the pot. Then add the onions, carrots, celery, and leeks and cook for about 5 minutes - stir occasionally. 

9. Add the rosemary and garlic to the pot and cook for 30 seconds.

10. Add the lentils to the pot and stir

11. Pour the balsamic vinegar and coconut aminos into the pot and stir

12. Pour 3 cups of the vegetable stock into the pot and stir everything together nicely.

13. Transfer everything to the 9x13 dish and pat down into the dish. 

14. There should be just enough liquid to keep things a little fluid—but still thick

15. Bake for about 35-40 minutes.