Ingredients
Lentils
- 1 cup dried black lentils (or green/brown lentils)
- 4 cups water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Sauce and Vegetables
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped small
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup Cashew Cream (or coconut milk or other cream)
- 2 cups baby spinach, sliced
- 1/4 cup fresh basil, sliced or chopped
Optional Topping
- 1/2 cup grated vegan parmesan cheese
Instructions
- Cook the Lentils: Add the dried lentils and water to a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 15-20 minutes until the lentils are tender. Drain the lentils and rinse under cold water to stop the cooking process. Set aside.
- Sauté the Garlic: In a large sauté pan over low to medium heat, warm the olive oil. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently until fragrant but not browned.
- Add Flavorings: Stir in the chopped sun-dried tomatoes, dried oregano, red chili flakes, salt, and black pepper. Cook this mixture for about 1 minute, stirring continuously to combine the flavors.
- Combine and Simmer: Add the cooked lentils, vegetable broth, tomato paste, and Cashew Cream to the pan along with the sliced baby spinach. Stir everything thoroughly and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes until warmed through and the spinach has wilted.
- Adjust Seasoning: Taste the lentil mixture and adjust salt, pepper, or red chili flakes as desired for preferred seasoning.
- Finish and Serve: Remove the pan from heat. Stir in the fresh chopped basil and sprinkle with grated vegan parmesan cheese if using. Serve immediately with crusty bread, over cooked rice, pasta, or a baked sweet potato for a wholesome meal experience.
Notes
- For cream alternatives, coconut milk or any other plant-based cream can be used instead of cashew cream.
- Use green or brown lentils if black lentils are unavailable, but adjust cooking times as needed.
- Rinsing lentils after cooking stops them from overcooking and helps retain texture.
- Serve with crusty bread, rice, pasta, or baked sweet potato as preferred.
- Optional vegan parmesan adds an extra cheesy flavor, but can be omitted for a fully dairy-free dish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
