Equipment
- stove
Ingredients
- 4 garlic cloves, minced
- 1 yellow onion, finely diced
- ¼ cup sun dried tomatoes not oil-packed, chopped
- 2 cups cherry tomatoes
- 1 tbsp Italian seasoning
- 1½ tbsp tomato paste
- 1 tbsp coconut aminos
- 2½ cups water
- 15 oz canned full fat coconut milk
- 1½ cups red lentils
- 3 tbsp nutritional yeast
- salt and pepper, to taste
- 2 cups baby spinach, chopped
- 1 tbsp lemon juice
- ¼ cup flat leaf parsley, chopped
Optional Serving Ingredients:
- Naan, Crusty Bread, Massaged Kale or Basmati Rice
Method
- Heat a large cast iron or heavy bottomed skillet over medium heat and add a splash of water or cooking oil to coat. Add in the garlic and onion and sauté for 2-3 minutes until fragrant.
- Add in the cherry tomatoes, sun-dried tomatoes, and a couple tablespoons of water and cover, letting the tomatoes soften for a few minutes. Remove the lid and use a flat wooden spoon to smash them.
- Next, add in the Italian seasoning and tomato paste, deglazing with a splash of water if needed, and stirring for 30 seconds to caramelize the tomato paste.
- Pour in the coconutaminos, water, coconut milk and lentils and stir to combine. Add the nutritional yeast. Increase heat to bring to a boil, and then reduce heat so it’s at a gentle simmer. Cover and cook, stirring occasionally, for 20-30 minutes until the lentils have softened.
- Season with salt and pepper, to taste, and add in the lemon juice and spinach. Cook just until spinach is wilted. Top with chopped parsley right before serving.
- Enjoy on its own with crusty bread or naan for dunking, or serve on top of massaged kale or cooked rice.
Nutrition
Serving 1servingCalories 355kcalCarbohydrates 40gProtein 17gFat 16gSaturated Fat 14gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 126mgPotassium 1084mgFiber 17gSugar 5gVitamin A 1525IUVitamin C 26mgCalcium 88mgIron 8mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.