Ingredients

Scale

1 1/2 Tablespoons olive oil
1 medium onion, peeled & chopped
3 – 4 cloves garlic, peeled & chopped
2 stalks celery, chopped
14 oz. chanterelle mushrooms, chopped (or other mushrooms of choice)
2 – 4 oz. red or dry white wine
1 salsa or other hot pepper, chopped (or add to taste)
2 cups chopped fresh garden tomatoes, with juices (or 1 pint canned)
1 quart tomato juice
1/2 cup lentils
1 Tablespoon chicken or vegetable Better than Bouillon
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
2 cups (packed) fresh kale, ribs removed, chopped (or spinach)

Instructions

In a nonstick pot over medium heat, add the olive oil, swirl around, then add the onion, garlic and celery and saute until the onion is soft and translucent.
Add the mushrooms and saute for several minutes longer until the juices are mostly gone. Add the wine and cook a few minutes longer until most of the wine has cooked down as well.
Add the hot pepper, tomato juice, lentils, bouillon, bay leaf and seasonings, bring to a boil, then reduce heat to a simmer and cook uncovered for 15 – 20 minutes or until the lentils are tender.
Right before serving, stir in the kale and cook just briefly until wilted but still bright green. Enjoy while it’s hot. Scoop any leftovers into a jar, cover and refrigerate for later.

Notes

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Keywords: Chanterelle, Mushroom, Lentil, Tomato, Stew, Soup, Plant-based, Heart healthy