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Ingredients
  • 2 tablespoons olive oil (optional)
  • 1 medium onion
  • 1 stalk celery
  • 1 large carrot
  • 1 sprig rosemary + 1 bay leaf optional
  • 8 ounces white mushrooms
  • 1 cup green lentils or brown lentils
  • ⅓ cup wine dry white or red
  • 24.5 ounces (one glass bottle) tomato passata or tomato puree
  • 4 to 5 cups vegetable stock
  • ⅓ cup milk we used unsweetened soy milk
  • ⅓ cup soy sauce we used reduced sodium soy sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  •  
  • Cook Mode Keep screen on
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