I can’t stop making this ONE-POT, GUT-FRIENDLY, HIGH-PROTEIN Marry Me Lentils!

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock can be healthier and more flavorful.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor while crushed tomatoes are often less expensive.

Dice half of a stick of celery, one small carrot, and one small onion.

Finely chop two to three garlic cloves and prepare 10 to 12 sundried tomatoes.

Heat a generous amount of olive oil in a large saucepan over medium heat.

Add diced onion, celery, carrot, garlic, and sundried tomatoes to the pan along with a sprig of rosemary.

Stir in 1 tablespoon of tomato puree and cook everything for 5 to 8 minutes, stirring occasionally until the vegetables soften and their flavors combine.

If it dries out, add a splash of water to prevent sticking.

Rinse 300 g of split red lentils and add them to the pan; remove the sprig of rosemary.

Slowly pour in 700 mL of vegetable stock while stirring continuously to avoid lumps.

Add 200 mL of soy milk and let it cook for about 10 minutes, stirring frequently.

Once the lentils are tender and the mixture is thick and creamy, season with salt and pepper to taste.

Add a handful of baby spinach and 4-5 tablespoons of nutritional yeast; stir one last time until the spinach is completely wilted.

Serve the lentils hot topped with a swirl of plant-based cream or yogurt, extra chopped sundried tomatoes, fresh basil, and a sprinkle of plant-based parmesan style cheese.

Complete the dish by adding a source of carbs like brown rice, white rice, or high-quality bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary