Recipes » Main Dish » Lentils With Tomatoes & Spinach Over Rice
T. Colin Campbell Center for Nutrition Studies

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.

Cooking Tips

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