| 14 | 490 | 239 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 8 h | 6 |
| 1 can (15oz) | Black beans, canned (drained, rinsed) |
| 1 dash | Black pepper |
| 2 large | Carrots (sliced) |
| 2 medium stalk(s) | Celery (chopped) |
| 1 package (227g) | Cremini (Italian) mushroom (quartered) |
| 1 can(s) (13oz) | Diced tomatoes, canned |
| 1 cup | Frozen yellow corn kernels |
| 1/2 cup | Green lentils, raw (rinsed, soaked) |
| 1 1/2 tbsp | Italian herb seasoning, McCormick |
| 1 whole lemon(s) | Lemon juice |
| 2 tbsp | Nutritional yeast |
| 4 cup | Spinach (thinly sliced) |
| 2 onion(s) | Sweet onion (chopped) |
| 4 cup | Vegetable stock/broth |
Add all ingredients (except for spinach) to a 6 quart slow cooker.
Cook on low for 7-8 hours or on high for 4 hours.
During the last hour of cooking (or half hour if you're on the high setting), add the thinly sliced spinach.
Serve and enjoy!
| Meat Alternative | 0.8 |
| Vegetables | 5.4 |
