Cancer Prevention – Great Protein Source – Bone Builder The very best in comfort food—portobello stew. Hearty, delicious and simple, just the way it should be. And it comes with many health benefits. For example, mushrooms are associated with a decreased risk of several different cancers.
Author Active Vegetarian
1medium-size white onionchopped
1tspsweet paprika or smoked paprika
2 to 3clovesgarlic
2portobello mushroomsstemmed and thinly sliced
1tbspcoconut aminos or soy sauce
Cracked black pepper
2tbspspelt flouror any other flour
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and rosemary, thyme and sweet paprika, and cook for 6 to 8 minutes. Add the garlic, stirring occasionally, and cook for another 2 minutes or until lightly browned. Remove from the heat and transfer the mixture to a bowl. Return the pan to medium heat and add the remaining tablespoon of oil.
When the pan is hot, add the portobello mushrooms and bay leaves, cover with a lid and sauté until nicely browned, about 5 minutes, adding few tablespoons of water if needed. Pour the balsamic vinegar over the mushrooms and simmer on very low heat for another 3 to 5 minutes. Add the onion mixture, carrots, potatoes, celery, rinsed red lentils, coconut aminos, salt, black pepper and 2 cups of water, and bring to a boil. Simmer gently 20 to 25 minutes or until vegetables are tender.
Turn the heat to low. In a small bowl, mix the spelt flour with 1 cup of water, whisking together until the flour is integrated and forms a cloudy fluid. Add the flour and water to the stew, stirring to combine well. Cook for another 5 to 10 minutes, until the flour, thickens the stew. Remove from the heat. Serve with fresh greens on the side.