Cabbage Roll Stew - alive magazine

Ingredients

• 1/2 oz (14 g) dried porcini mushrooms
• 3 cups (750 mL) boiling water
• 2 Tbsp (30 mL) grapeseed oil or avocado oil
• 3/4 lb (340 g) mixed mushrooms, trimmed and cut in halves or quarters
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 Tbsp (30 mL) no-salt-added tomato paste
• 28 oz can (796 mL) no-salt-added diced tomatoes
• 4 cups (1 L) no-salt-added vegetable broth
• 1/2 cup (125 mL) du Puy lentils, rinsed and picked through for rocks
• 1/4 cup (60 mL) wild rice
• 1 medium green cabbage, cut into bite-sized pieces, about 6 cups (1.5 L) total
• 1 bay leaf
• 1 tsp (5 mL) dried thyme
• 2 Tbsp (30 mL) red wine vinegar
• 1 tsp (5 mL) sea salt
• 3/4 cup (180 mL) fresh parsley leaves, chopped (optional)