One of the best things about blogging is all of the great connections I’ve made. Connections with people who live on the other side of the world and some who live only a few hours away.
One of them is my friend Nicole from Foodie Loves Fitness. I may not have met her in “real life” but it isn’t hard to tell that she is truly genuine and kind. Besides that, we have so much in common that I feel like we’re kindred spirits…in a non-creepy, non-internet stalker way.
Anyway, I have her to thank for this recipe. I saw it on her blog one day and thought it looked simple and delicious.
Savory vegetable broth with juicy diced tomatoes, fresh sautéed spinach and nutritious little lentils. What’s not to love?
Plus, it’s affordable and oh so easy.
Recipes with the word easy are always nice, aren’t they? I think so.
Especially when you’re trying to fit in 8 hours of work, exercising, dinner with loved ones and cough, 2 hours, cough of The Bachelor.
An easy, healthy recipe is exactly what you need.
1 cup dried brown lentils*
5 cups vegetable broth
29 ounces diced tomatoes
10 ounces fresh baby spinach
2 garlic cloves, minced
1 yellow onion, diced
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon basil
salt & pepper to taste
- Warm the olive oil in a large pot over medium heat then sauté the onion for several minutes.
- Toss in the spinach and the garlic and sauté until spinach is wilted.
- Add the vegetable broth, diced tomatoes with liquid, and lentils to the pot along with dried herbs.
- Stir to combine and bring heat to a boil.
- Once the liquid starts to boil, reduce heat to a simmer. Wait a few minutes then cover with a lid and allow to cook for 30 minutes, until lentils are just tender but not mushy.
- Divide into bowls and serve warm.
*I prefer to soak my lentils prior to cooking them as it reduces cooking time and the amount of vegetable broth needed. If you prefer to skip this step, have an extra cup or two of vegetable broth on hand in case you need more liquid.
Barely Adapted from Foodie Loves Fitness