Greens, Beans And Mushroom Stew

• 1 1/2 cups chopped onions
• 3 cloves garlic, chopped
• 1 cup chopped carrots
• 1 cup chopped celery
• 5 cups assorted mushrooms (button, portobello and/or shiitake), chopped
• 2 cups lentils
• 3 cups low sodium vegetable broth
• 3 cups chopped tomatoes
• 1/4 cup tomato paste
• 1 tablespoon cider vinegar
• 2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 2 teaspoons fennel seed
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup chopped green bell pepper
• 10 ounces swiss chard or mustard greens tough stems removed and then chopped

1. Heat 1/8 cup water and water saute onions, garlic, carrots and celery until starting to soften. Add mushrooms and continue cooking until mushrooms lose their water.
2. Add lentils, vegetable broth, chopped tomatoes, tomato paste, vinegar, paprika, cumin, fennel seed, black pepper and cayenne pepper. Simmer, covered until lentils are tender and most of the liquid is absorbed, 25 to 30 minutes. Add green pepper during the last 10 minutes of cooking. Add greens and cook until wilted.
3. If stew appears too dry, add additional water or vegetable broth.

onions, garlic, carrots, celery, mushrooms, lentils, vegetable broth, tomatoes, tomato paste, cider vinegar, paprika, cumin, fennel seed, ground black pepper, cayenne pepper, green bell pepper, swiss chard

Taken from www.epicurious.com/recipes/member/views/greens-beans-and-mushroom-stew-50169064 (may not work)