No-Fuss Trinity
Stew

Start Here…ideal for first-timers and effortless everyday cooking.

Easy, reliable, no overthinking.

Before you cook

5' Prep Time
25-30' Cook Time
4 Number of meals
Refrigerate after cooking. Freezer-friendly.
GET TRINITY
A bowl of No-Fuss Trinity Mix stew

Ingredients:

  1. 1-2 TbSp Oil / Butter / Ghee
  2. 1 Medium/large Tomato (or ½ cup puree)
  3. Water

1. Sauté the Base

Heat your favorite oil, butter, or ghee in a deep pot. Sauté a chopped medium/large tomato until soft and mushy. Canned tomato will work too!

2. Add the Lentil Mix

Pour contents of the pack into the tomato base. Sauté on low to medium heat for 2–3 minutes to gently roast the spices and unlock their aroma. If cooking half pack, simply reduce amount of water in half.

3. Add Water & Cook

See chart below for water. Start with the lower end of the suggested water amount and add more if needed. Cover and cook (medium-high heat works well) until the lentils are soft & well-blended.

Cooking Method Minutes Water
Lidded Pot/ Sauce Pan 25-30 6-8 Cups
Pressure/rice cooker, Instant Pot 10-12 5-7 Cups

Optionally, garnish w/ lime juice or butter.

Tomato-Braised Lentils
with Cheesy Polenta

Not your first rodeo? Want more from your pack? This one’s for you.

Built for those who know their way around the kitchen.

Before you cook

15' Prep Time
60' Cook Time
4 Number of meals
Refrigerate after cooking. Freezer-friendly.
GET TRINITY
A serving of Trinity Mix tomato-braised lentils with cheesy polenta

Ingredients:

  1. 3 tablespoons olive oil, divided
  2. 1 cup Trinity Mix
  3. 3 cups water or vegetable broth
  4. 1 14-oz can crushed tomatoes
  5. 1 small yellow onion, finely chopped
  6. 8 oz cremini mushrooms, sliced
  7. 2 cloves garlic, minced
  8. 1 teaspoon smoked paprika
  9. 2 cups chopped lacinato kale
  10. Salt, to taste

Cheesy Polenta

  1. 1 cup polenta
  2. 4 cups water or milk
  3. 2 tablespoons butter
  4. 1 cup finely grated Parmesan or sharp cheddar

1.Heat one tablespoon of oil in a large heavy-bottomed pot over medium heat. Add the Trinity Mix and toast for 60–90 seconds until fragrant. Add the water and crushed tomatoes, then bring the mixture to a simmer. Cover and cook over low heat for 30–35 minutes, stirring occasionally, until lentils are tender and thick. Set aside.

2.Meanwhile, heat the remaining olive oil in a large sauté pan. Add onion and mushrooms and cook over medium-high heat until mushrooms release their moisture and begin to brown, 8–10 minutes. Stir in garlic and smoked paprika and cook 30 seconds. Add the chopped kale and sauté until tender, another 3–4 minutes. Keep warm.

3.Meanwhile, bring polenta liquid to a boil in a medium saucepan. Slowly whisk in polenta, reduce heat to low, and cook 20–25 minutes, stirring often, until creamy. Finish with butter and cheese.

4.Spoon polenta into bowls along with the tomato-braised lentils. Top each bowl with the mushroom-kale mixture and serve hot.