# Components:
→ Lentils & Pulses
01 - 1 cup dried brown or green lentils, rinsed
02 - 2 cups vegetable broth or water
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1 can (14 ounces) diced tomatoes with juices
08 - 1 cup cherry tomatoes, halved
09 - 2 cups fresh spinach, roughly chopped
→ Herbs & Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - ½ teaspoon smoked paprika
13 - ¼ teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper, to taste
15 - ¼ cup fresh parsley, chopped
16 - 2 tablespoons fresh basil, torn
# Directions:
01 - In a medium saucepan, bring vegetable broth to a boil. Add lentils, reduce heat, and simmer uncovered for 20 to 25 minutes until just tender. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
03 - Incorporate minced garlic and diced red bell pepper into the skillet and cook for an additional 3 minutes.
04 - Add diced tomatoes with juices, cherry tomatoes, dried oregano, thyme, smoked paprika, crushed red pepper flakes, salt, and black pepper. Simmer for 8 minutes, stirring occasionally.
05 - Stir in the cooked lentils and simmer the mixture for 5 minutes to meld the flavors.
06 - Fold in the chopped spinach and cook until wilted, about 2 minutes.
07 - Remove from heat, then add chopped parsley and torn basil. Taste and adjust seasoning as needed.
08 - Serve immediately, optionally paired with crusty bread or over rice.
