Ingredients:
4 garlic cloves, minced
1 yellow onion, finely diced
¼ cup sun dried tomatoes not oil-packed chopped
2 cups cherry tomatoes
1 tbsp. italian seasoning
1 1/2 tbsp. tomato paste
1 tbsp. coconut aminos
2 1/2 cups water
1 - 15oz. can full fat coconut milk
1½ cups red lentils
3 tbsp. nutritional yeast
salt and pepper to taste
2 cups baby spinach chopped
1 tbsp. lemon juice
¼ cup flat leaf parsley chopped
**Optional
Naan, Crusty Bread, or Basmati Rice
Instructions:
Heat a large cast iron or heavy bottomed skillet over medium heat and add a splash of water or cooking oil to coat. Add in the garlic and onion and sauté for 2-3 minutes until fragrant.
Add in the cherry tomatoes, sun-dried tomatoes, and a couple tablespoons of water and cover, letting the tomatoes soften for a few minutes. Remove the lid and use a flat wooden spoon to smash them.
Add in the Italian seasoning and tomato paste, deglazing with a splash of water if needed, and stirring for 30 seconds to caramelize the tomato paste.
Pour in the coconutaminos, water, coconut milk and lentils and stir to combine.
Add the nutritional yeast. Increase heat to bring to a boil, and then reduce heat so it’s at a gentle simmer. Cover and cook, stirring occasionally, for 20-30 minutes until the lentils have softened.
Season with salt and pepper, to taste, and add in the lemon juice and spinach. Cook just until spinach is wilted. Top with chopped parsley right before serving.