Creamy Tuscan Lentils
A hearty and comforting vegetarian meal that brings the warm flavors of Tuscany to your kitchen.
recipesbynani.comThis dish is a favorite in my house because it feels so luxurious despite being made with simple pantry staples. The combination of sun dried tomatoes and fresh spinach creates a beautiful color that looks great on the dinner table.
My top tip is to use green or brown lentils instead of red ones, as they hold their shape much better during the simmer. If you want to keep this vegan, just swap the cream for full fat coconut milk or a plant based cooking cream.
🧺 Ingredients
- 1 cup dried green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes, chopped
- 1 teaspoon dried Italian herbs
- 1/2 cup heavy cream or plant based cream
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Combine the rinsed lentils and vegetable broth in a medium pot over medium heat.
- 2
Bring the liquid to a boil, then reduce the heat to low and simmer for about 20 to 25 minutes until the lentils are tender but not mushy.
- 3
While the lentils cook, heat the olive oil in a separate large skillet over medium heat.
- 4
Add the garlic and sun dried tomatoes to the skillet, cooking for about 2 minutes until the garlic is fragrant.
- 5
Stir the cooked lentils into the skillet along with the Italian herbs and the cream.
- 6
Let the mixture simmer gently for 5 minutes so the sauce thickens slightly.
- 7
Fold in the fresh spinach and cook just until the leaves have wilted.
- 8
Season with salt and pepper to taste, then sprinkle with fresh parsley before serving.
💡 Tips
Serve this over a bed of creamy polenta or with a side of crusty bread to soak up the sauce. You can store any leftovers in an airtight container in the fridge for up to three days, though you may need to add a splash of water when reheating.
Made this recipe? Let us know how it went.
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