Ingredients
Scale
- 1 Tbsp sundried tomato oil
- ½ onion (small dice)
- 4 garlic cloves (minced)
- ½ cup sun-dried tomatoes (thinly sliced)
- 2 Tbsp tomato paste
- 1 cup dry brown lentils (uncooked & rinsed)
- 3 cups vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- 1½ tsp Italian seasoning
- 1 cup heavy cream (room temperature)
- ⅓ cup frozen spinach (thawed and pressed)
- ½ cup Parmesan cheese (grated)
Instructions
- Gather and prepare all ingredients.
- In a large skillet over medium heat, add the sundried tomato oil, onions, garlic, and sun-dried tomatoes. Sauté for 5 minutes until the onions are translucent, stirring occasionally.
- Add the tomato paste and continue cooking for about 1 minute.
- Stir in the lentils, vegetable broth, salt, pepper, and Italian seasoning. Bring the pot to a boil, then reduce to a medium simmer. Cover and cook for 30 minutes, stirring occasionally.
- After 30 minutes, add the room temperature heavy cream and thawed frozen spinach. Place the lid back on and simmer for another 5 minutes.
- Check the lentils for doneness; they should have a slight bite. If needed, add a splash of broth or heavy cream. Once the lentils are cooked, turn off the heat and stir in the Parmesan.
Notes
Check the consistency of the dish; it should not be too dry.
Feel free to add more vegetables for added nutrition and flavor.
This dish freezes well, making it great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.