Italian Tomato Lentil Stew
1 can whole tomatoes
1 can crushed tomatoes
1 cup tomato juice
1 cup vegetable stock
1 can brown lentils
12 button mushrooms
1 yellow onion
2 carrots
3 bunches spinach
10 fresh basil leaves
2 TBS olive oil
1 TBS garlic
1 TBS dried parsley
1 tsp dried oregano
2. In a large pot combine everything together (drain the lentils first)
3. Bring everything to boil
4. Turn to low med and leave to simmer for 1 hr, stir a couple of times. In the last 10 - 15 mins leave the lid off so it can thicken up
5. Serve hot with fresh buttered crusty bread!