Recipe By: Minimalist Baker
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Recipe By: Minimalist Baker
Cheese and Chinese says
Aleksandra says
Debbie says
Debbie says
Laura says
Vivian | stayaliveandcooking says
Ellie | Hungry by Nature says
Maggie - Kitchen Cleaning Pro says
Celeste | The Whole Serving says
Natalie | Feasting on Fruit says
Masha | Cardio with Carrots says
Debra says
Mavis says
Marieke, The Vegan Food Critic says
Emilie @ Emilie Eats says
Cassie says
Jess says
Lauren says
Cailey says
Olivia says
Dana Shultz says
Fiona says
Annemie says
Tori//Gringalicious says
Haim says
Courtney says
Jane Wilder-O'Connor says
Dana Shultz says
Kelly says
KJ | Omnomherbivore says
Renia Carsillo (@ReniaEats) says
Faith VanderMolen says
Juliana says
Dana Shultz says
Kati says
Brenda says
Dana Shultz says
Stephanie says
Dana Shultz says
Ellen Lederman says
Julia says
Dana Shultz says
Danielle says
Dana Shultz says
Jen says
Dana Shultz says
Amberley says
Hannah says
Alice says
Erika says
baconrainbow says
JM says
Shawn Keahey says
Kelly says
I Kerwin says
maggied says
Rhiannon says
Michelle R. says
Hannah says
Rachel says
Jessica says
millaogliasmor says
Paula Schneider says
Nadja says
Msullivan says
Melissa says
Sarah says
Hazel Miller says
Dana Shultz says
Nathalie says
Sarah says
Gabi Burgos says
Dana Shultz says
Ms_rach says
Laura says
Brie says
Elaine says
Katie says
Dana Shultz says
Kristina says
Sarah says
Greta says
Katie says
Andrea says
Christina says
Carolyn says
Tiffany says
Sarah says
Paula says
Ashley says
Jill says
Cat says
Jessica says
Support says
Maggie says
Barb says
Christina says
Noor says
Lori says
Azure says
Camille says
JennO says
Cora says
Abby says
Taylor says
David says
Dee says
Sheri says
Autumn Anderson says
Diana T says
Emily says
Meh says
Ben Hay says
Jane says
Ava says
William Gustafson says
ruth Goget says
Lacey says
Rich L. says
Nick f says
Hannah says
Support says
Samantha says
Lillian says
Monique says
Lin says
Ash says
Lindsay says
Support says
Taryn says
Kaitlyn says
Ingredients
2 cups (480 ml) water (I used 1 cup water, 1 cup vegetable broth)
1 cup (192 g) green lentils, well rinsed
2 Tbsp (30 ml) olive or grape seed oil
1/2 white or yellow onion (55 g), minced (plus more for serving)
2 cloves garlic, minced (1 Tbsp or 6 g)
1/2 green bell pepper, diced (60 g)
Sea salt and black pepper to taste
1 15-ounce (425 g) can tomato sauce*
1-2 Tbsp (12-24 g) coconut sugar, plus more to taste
1-2 Tbsp (15-30 ml) vegan-friendly Worcestershire sauce* (like this brand)
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