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Recipes » Main Dish » Lentils With Tomatoes & Spinach Over Rice
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Reprinted from The China Study Cookbook (BenBellaBooks, 2018).

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

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.

This dish is especially good with Greek Salad with Tofu “Feta”.

Serve with your favorite slaw. Try our Rainbow Slaw.

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