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1 cup red lentils 3 cups water 1 onion, diced 8 cloves garlic, minced 2 pimento/red bell peppers, diced small 1 15 oz can sweet or dairy-free cream corn 1 15 oz can pumpkin 1/2 teaspoon sea salt 3 tablespoons neutral oil Preheat oven to 400°F. Add 3 tbs neutral oil to the bottom of a large stock pot or Instant Pot, add your diced peppers, onions, and garlic and sauté until the peppers are soft, and the onions are translucent. Rinse your red lentils and add them to the pot and

1/4 cup dehydrated mushroom granules or 8oz fresh mushrooms of choice.* 1/4 of a large white onion, finely chopped 1 garlic clove, finely chopped, or 1-2 teaspoons of jarlic 1 tablespoon beef tallow or olive oil 1 teaspoon flour, wheat or gluten free mix (optional) 2 cups of water or beef bone broth 1 teaspoon Worcester Sauce 1/2 teaspoon sea salt or to taste 1/4 heaping teaspoon crushed thyme leaves 1/4 heaping teaspoon crushed marjoram leaves A pinch of nutmeg (use a light

2 lbs ground meat (I prefer venison for this, but beef, pork, or chicken will work) 4 cups broth of choice 2 cups Fermented Not Salsa 2-3 15oz cans white beans (do not drain) 1 teaspoon sea salt 1 teaspoon cumin 1/2 teaspoon garlic powder 3 tablespoons oil (optional) Brown your meat (use the optional oil if you’re using a lean meat like venison), seasoning with salt, cumin, and garlic powder as it cooks. Add your broth, beans & reserved liquid, and Not Salsa, bring to a boil