Lentilles « Marry Me »

Ingrédients

• 1 cup dry green lentils
• 4 cup water
• 2 tbsp oil from the sun-dried tomatoes jar
• 1 tbsp vegan butter
• 5 cloves of garlic ((minced))
• 1/2 cup chopped sun-dried tomatoes ((patted dry to remove excess oil))
• 1 and 1/2 tbsp tomato paste
• 3/4 tsp dried thyme
• 3/4 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 and 1/8 tsp salt
• 1 cup vegetable broth
• 1/2 cup plant-based cream ((Such as soy or cashew cream))
• 1 cup packed spinach

Préparation

1. 1

   Cook the lentils. Rinse the lentils and drain them. Transfer them to a deep saucepan and cover with 4 cups of water. Bring to a boil, then reduce to a simmer and cook them partially covered for 18-22 minutes, or until tender.Drain them using a colander and set aside.

2. 2

   Sauté the garlic. Heat the butter and oil from the sun-dried tomatoes jar in a deep skillet over medium heat. Once hot, add the minced garlic and sauté for 1-2 minutes.

3. 3

   Add the sun-dried tomatoes. Next, add the chopped sun-dried tomatoes, tomato paste, dried thyme, onion powder, dried oregano, red pepper flakes, and salt. Stir well and sauté for about 30 seconds.

4. 4

   Combine everything. Add the drained, cooked lentils, vegetable broth, plant-based cream, and spinach. Simmer for 5 minutes, stirring regularly, until the sauce has thickened. Note: You can adjust the cooking time to your preference, depending on how thick you want the sauce to be.

5. 5

   Serve with crusty bread, Jasmine rice, or a green salad! You can store these Marry Me lentils for up to 5 days in the refrigerator.