Servings: 3 @ about 1¾ cups each

1 TBLS olive oil 1 TBLS olive oil
½ onion, diced ½ onion, diced
3 garlic cloves, minced 3 garlic cloves, minced
1 TBLS grated ginger 1 TBLS grated ginger
1 14-oz can fire-roasted diced tomatoes 1 14-oz can fire-roasted diced tomatoes
1 yellow bell pepper, diced 1 yellow bell pepper, diced
1 carrot, diced or grated 1 carrot, diced or grated
½ cup cabbage, chopped (you can save a step by using slaw mix) ½ cup cabbage, chopped (you can save a step by using slaw mix)
⅔ cup dry lentils, soaked ⅔ cup dry lentils, soaked
½ tsp red pepper flakes ½ tsp red pepper flakes
3 cups vegetable stock, unsalted 3 cups vegetable stock, unsalted
⅔ cup broccoli, chopped ⅔ cup broccoli, chopped
1 cup spinach or kale, chopped 1 cup spinach or kale, chopped
8 oz baby bella mushrooms, chopped 8 oz baby bella mushrooms, chopped
kosher salt kosher salt
black pepper to taste black pepper to taste
OPTIONAL: subheading: OPTIONAL:
2 scallions, diced 2 scallions, diced
1 bunch parsley, thinly chopped 1 bunch parsley, thinly chopped

Rinse then soak the lentils in cold water for 4 to 24 hours before they’re needed. Rinse again just prior to use. (If you wish, you can add unsalted vegetable broth or chicken broth to your soaking water to impart more flavor.)
Saute the garlic and onion with olive oil and add the bell pepper, canned tomato, ginger, and carrots.
Add in the chopped cabbage, red pepper flakes, and stir in the lentils. Add the vegetable stock.
Bring to a boil, then reduce the heat to a simmer, cover and cook for about 30 minutes or until the lentils are tender. Stir a couple of times along the way to make sure the lentils aren’t sticking to the pan.
Add in the broccoli, spinach, and mushrooms and cook for about 10 more minutes.
Add a generous amount of salt and additional stock if desired.
Simmer for 1 more minute, then turn the heat off and sprinkle with the chopped scallions and/or parsley and black pepper to serve.

Wait until the end to add salt (or acidics like lemon) when cooking lentils as it can prevent softening resulting in a tougher texture.  Wait until the end to add salt (or acidics like lemon) when cooking lentils as it can prevent softening resulting in a tougher texture.
I double the recipe and freeze half to enjoy later.  I double the recipe and freeze half to enjoy later.