A medley of vegetables, lentils and herbs. This hearty meal cooks in the oven or a crockpot.
Serve with Baguettini!
Vegan Lentil Stew
$24.00
Out of stock
Out of stock
Food items may appear slightly different than pictured.
Description
A medley of vegetables, lentils and herbs. This hearty meal cooks in the oven or a crockpot.
Serve with Baguettini!
Additional information
| Gluten Free | No, Yes |
|---|
Nutritional Info
This information will be added, please check back for updates.
Cooking Instructions
1. Heat a tbsp of canola oil in a fry pan. Add chopped portabello mushrooms, white mushrooms, onions and garlic cloves. Cook for about 10 minutes until mushrooms start to brown.
2. Add your bag of pesto and red wine vinegar
3. Pour all contents into a 3.5 to 4 quart slow cooker.
4. Rinse and drain your quinoa. Add to slow cooker, now add Zucchini and broth.
5. Cook covered on low for 4.5-5 hrs or on high for 2-2.5 hours
6. Add parmesan cheese and stir before serving.
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