Marry Me Lentils with Sun-Dried Tomatoes, Spinach and Creamy Garlic Sauce
These irresistibly creamy lentils are simmered in a luscious sun-dried tomato and garlic sauce with fresh spinach, creating a dish so delicious it just might inspire a proposal. Perfect for a cozy spring dinner, this vegan comfort food is rich, satisfying, and ready in under an hour.
Ingredients
- 250g dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 5 cloves garlic, minced
- 100g sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons tomato paste
- 400ml coconut cream
- 350ml vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 150g fresh baby spinach
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Stir in the chopped sun-dried tomatoes and tomato paste, cooking for 2 minutes to develop the flavours.
Add the rinsed lentils, coconut cream, vegetable stock, oregano, dried basil, and red pepper flakes. Stir well to combine.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until lentils are tender but still hold their shape.
Remove the lid and stir in the fresh spinach, nutritional yeast, and lemon juice. Cook for 2-3 minutes until the spinach is wilted.
Season with salt and black pepper to taste. If the sauce is too thick, add a splash of vegetable stock to reach desired consistency.
Serve hot, garnished with fresh basil leaves. Enjoy with crusty bread or over rice.
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