One Mushroom, Rice and Lentil Stew

Ingredients:

24 oz Button Mushrooms, sliced or chopped

1 Onion, chopped

2 Carrots, chopped

1 rib Celery, chopped

8 cups vegetable stock

1 cup French Green Lentils

1 cup Red Rice

1 clove Garlic, minced

3 big handfuls of Assorted Greens, chopped

Fresh Ground Pepper

2 Tablespoons Balsamic Vinegar

Parsley to garnish

Instructions:

Stir fry the onions until they are very soft. Add ¼ to ½ cup of stock and scrape up the browned bits from the pan. Add the carrots, celery and mushrooms. Cook until the mushrooms are soft. Add the vegetable stock, lentils and rice. Forgot to add the garlic earlier, so I added it at this point. Bring to a boil. Simmer for 1 hour. Add more liquid if necessary. Add the greens and continue to cook until they are wilted. Add vinegar and pepper to taste. Garnish with parsley.

Comments: this recipe is adapted from the Three Mushroom Barley Soup recipe in C. B. Esselstyns book Prevent and Reverse Hear Disease, as I did not have any Barley or Bay Leaf, and only one kind of mushroom. The picture if from my lunch at work the next day, so the parsley is no longer noticeable.