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Lentils with Spinach
Serves 4
10 mins prep
30 mins cook
40 mins total
This super easy creamy lentils with spinach and artichokes recipe is delicious and the perfect comfort food this winter.
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Heat a large pot on medium-low heat and melt the plant butter for 30 seconds before adding the onion, carrot, celery and garlic to the pot. Cook for at least 5 minutes or until the vegetable are a bit browned and the onions are translucent.
Increase heat to high for 30 seconds before adding the wine. Stir everything till well combined and let the wine completely reduce/evaporate.
Reduce heat to medium-low and add in the lentils. Stir well before adding the vegetable stock, salt, pepper, thyme and bay leafs. Put the lid on and simmer on medium-low heat for 15 minutes.
To the pot, add the half and half or cashew cream and spinach and stir till well combined. Cook for another 5 minutes or until everything is beautiful, fragrant and creamy.
Serve with a splash of red wine vinegar, olive oil, a bit more salt and parsley.