I’m excited to introduce my friend Jennifer, who’s going to be helping me out with recipe testing and tasting!
Jennifer is a reducetarian, originally for health reasons but now for ethical reasons as well. Her biggest challenge is cooking vegan meals for her meat-loving partner and their four kids (two his, two hers). Jennifer was inspired by Dr. LeAnne Campbell’s lecture on raising vegan children and immediately afterward bought the family-friendly China Study Cookbook. Several of the recipes became favorites of Jenn’s picky family, including Lemon Tahini Quinoa Salad and this recipe, Leafy Lentils. Jennifer reports, “Everyone totally scarfed this up!!!”
Recipe shared with gracious permission of Dr. LeAnne Campbell.
Photography Credit Jennifer McElravy.
Leafy Lentil 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 oz. Chopped Spinach, Fresh or Frozen
1 Tablespoon Balsamic Vinegar
Sea Salt and Black Pepper, to taste
4 Cups Cooked Brown Rice, for serving
Directions for Leafy Lentils
Place lentils in a large saucepan with 2 cups vegetable broth. Bring to a boil over medium heat, then reduce heat and simmer 25-30 minutes until lentils are tender. If needed, add more vegetable broth. Drain and set aside. (Catherine of VegCharlotte – Remember, any time you are cooking dried lentils or beans, always pick through the lentils first, looking for dirt or pebbles, and rinse in several rinses of water.)
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.
Add vinegar and season with salt and pepper. Serve hot over a bed of brown rice.
Jennifer’s like me – she tweaks recipes according to what fresh ingredients are available and her own personal taste. Here are her modifications:
- Jennifer had fresh tomatoes and peppers on hand, so she used fresh Roma tomatoes and fresh Jalapeno peppers instead of canned.
- Type of onion wasn’t specified in recipe, but Jennifer prefers red onions.
- To cut down on salt, Jennifer added kelp granules for a salty taste with less sodium.
- Probably any kind of rice would work with this recipe. Jennifer used wild rice instead of brown because that’s what she had available in her pantry.
yum!! my lunch tomorrow 😀 thank you so much for sharing!! just started following you, I have a vegan recipe/lifestyle & Cruelty-free beauty Blog as well, http://www.veganneeds.com
so glad I found your blog & Happy to connect with you 🙂
Happy to connect with you as well! Your blog is great – I just followed.