Lentils With Tomatoes & Spinach Over Rice
Enjoy this wholesome, aromatic dish on cold winter days with a chunk of your favorite rustic whole wheat loaf. The little bit of spice from the jalapeños does a lovely job of accenting the sweetness of the tomatoes and oregano.
Prep: 15 mins
Cook: 25 mins
Yield: 4 servings
Reprinted from The China Study Cookbook (BenBellaBooks, 2018).
Ingredients
Ingredients
- 1 large onion, diced
- 6 garlic cloves, minced
- 3 cups low-sodium vegetable broth, divided
- 1 cup uncooked brown lentils
- 1 (15-ounce) can diced tomatoes with jalapeños
- 3 Tbsp dried oregano
- 3 Tbsp tomato paste
- 2 cups chopped spinach
- 1 Tbsp balsamic vinegar
- Salt and black pepper to taste
- 4 cups cooked brown rice, for serving
Instructions
Instructions
- 1. In a large soup pot, sauté onions and garlic in 2 tablespoons of vegetable broth over medium-high heat until onions brown.
- 2. Add remaining vegetable broth, lentils, tomatoes, and oregano. Cover and simmer for 20 minutes, until the lentils are tender but not mushy. Be careful not to overcook.
- 3. Stir in tomato paste and spinach. Cover and cook on low until spinach is wilted, 2–3 minutes. Remove from heat.
- 4. Add vinegar and season with salt and black pepper. Serve over brown rice.
Cooking Tips
Cooking Tips
- 1. This dish is especially good with Greek Salad with Tofu “Feta”.
- 2. Serve with your favorite slaw. Try our Rainbow Slaw.
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