|15 min||30 min||6|
|1 tbsp||Olive oil|
|1 medium||Yellow onion (diced)|
|2 clove(s)||Garlic (minced)|
|5 cup||Vegetable stock/broth|
|2 can(s) (16 oz)||Diced tomatoes, canned|
|1 cup||Brown lentils, raw|
|1 tsp||Oregano, dried|
|1 whole lemon(s)||Lemon juice|
|1 dash||Salt (to taste)|
|1 dash||Black pepper (to taste)|
1. Warm the olive oil in a large pot over medium heat, then sauté the onion for several minutes.
2. Toss in the spinach and the garlic and sauté until spinach is wilted.
3. Add the vegetable broth, diced tomatoes with liquid, and lentils to the pot along with oregano. Stir to combine and bring heat to a boil.
4. Once the liquid starts to boil, reduce heat to a simmer. Wait a few minutes then cover with a lid and allow to cook for 30 minutes, until lentils are just tender but not mushy.
5. Remove from heat and squeeze in lemon juice then stir together. Season with salt and pepper to taste. Divide into bowls and serve warm.
Double or triple the batch and freeze leftovers for quick dinners. Ensure to fully warm through when re-heating to an internal temperature of 165F or 74C degrees.
You don't have to pre-soak lentils before cooking, however lentils like beans have some anti-nutrients that are greatly reduced when cooked. Soaking further reduces those anti-nutrients as well as makes lentils easier to digest. You can choose to pre-soak lentils overnight for this purpose.
A heart healthy legume high in plant-based protein, fiber, B vitamins and iron.