Name: Lentils With Tomatoes & Spinach Over Rice
Prep time: 15 min
Cook time: 25 min
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

By LeAnne Campbell, PhD

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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

Gluten Free Low Sugar Nut Free Soy Free

Reprinted from The China Study Cookbook (BenBellaBooks, 2018).

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

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.