Lentils With Tomatoes & Spinach Over Rice
Reprinted from The China Study Cookbook (BenBellaBooks, 2018).
What You'll Need
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
How to Make It
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.
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