Leafy Lentils

By devogirl

Ingredients

• 1 cup uncooked lentils
• 2-3 cups vegetable broth
• 1 large onion, diced
• 1 tablespoon minced garlic
• 3 tablespoons dried oregano
• 2 cups diced tomatoes with jalapenos
• 4 tablespoons tomato paste
• 14 ounces chopped spinach, fresh or frozen
• 1 tablespoon balsamic vinegar
• Sea salt and black pepper to taste
• 4 cups cooked brown rice, for serving

Preparation

Step 1

1) Place lentils in a large saucepan with 2 cups vegetable broth. Bring to a boil over medium heat, then reduce heat and simmer for 25-30 minutes until lentils are tender. If needed, add more vegetable broth. When lentils are cooked, drain and set aside.
2) In a large saucepan, saute onion in 2 tablespoons of vegetable broth over medium heat, until softened. Add garlic, oregano, tomatoes, tomato paste, and cooked lentils, and cook for 4-5 minutes. Add spinach. Cover and cook until spinach is wilted, 3-4 minutes.
3) Add vinegar and season with salt and pepper. Serve hot over a bed of brown rice.