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.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4 servings
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
Earn your plant-based nutrition certificate
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.
Cooking Tips
This dish is especially good with Greek Salad with Tofu “Feta”.
Serve with your favorite slaw. Try our Rainbow Slaw.
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