This stew was my lunch for the last week. Initially, I had planned to do this with just lentils and vegetables but a quick look at my cabinet revealed that I was low on lentils. So the jar of amaranth that was conveniently sitting next to the dismally empty jar of lentils seemed to be the perfect addition! You gotta work with what you have.
In fact, the mushrooms made their way into this recipe when I discovered a bag of them in the fridge as I was getting out the mango and pineapple for this Tropical Smoothie. As for the spinach, I had bought a 2.5 POUND BAG of spinach for that Spinach Pie. Yeah, that turned out to be a little excessive; there’s still quite a bit in the fridge. I know you’re dying with anticipation to see the recipe so here it is!
- 1/4 cup brown lentils
- 1/2 cup amaranth
- 1 1/2 cup water
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/4 cup ricotta cheese
- 1 cup almond milk
- 4 cups spinach, roughly chopped (again, I had a lot of spinach. You can use less if you’d like)
- 5 small basil leaves, chopped
- Add the lentils and 1/2 cup water to the slow cooker and set on high.
- By ~1 hour, the lentils should be soft but not fully cooked. At this point, add amaranth, garlic, and remaining water. Let it stew on high for another hour.
- Add mushrooms, ricotta cheese, and milk. Mix evenly. Then add spinach and basil.
- Keep slow cooker on until the spinach becomes wilted and most of the water has evaporated but mixture is still be creamy. (Less soup-like, more stew-like. But I’m sure it’d taste fine as a soup, too. Whatever floats your boat.)