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Lentil, Mushroom, and Spinach Stew
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, cut in large dice
  • 2 medium carrots, cut in large dice
  • 1 medium celery stalk, cut in large dice
  • 1½ cups cremini or portobello mushrooms
  • 1 cup flat brown lentils, rinsed
  • 7 to 8 cups low-sodium vegetable broth
  • 1 bay leaf
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes
  • 3 medium cloves garlic, minced
  • 4 cups (packed) baby spinach leaves
  • Sherry or sherry vinegar (optional)
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