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Ingredients
  • 1 cup dry green lentils (or use about 2 cans)
  • 3 cups water
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 1 tablespoon of Italian seasoning or Herbs de Provence
  • 1 tablespoon olive oil
  • 10 oz/284g mushrooms, sliced (I used cremini)
  • 3 cups shredded cabbage
  • 1 tablespoon tomato paste/purée
  • 1 teaspoon bouillon paste
  • 1½ cups of water
  • 4 bell peppers
  • a handful of grated mozzarella cheese
  • parsley, to garnish
Steps
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