After finally feeling like I have time to sit, write, and experiment with new flavors, I ran across an inspiration from the latest Bon Appetit magazine. I love lentils, and frankly don't know why I don't cook with them more often. This recipe is super easy, flavorful, and the little one loved it. My husband was so kind and baked some gluten free bread from scratch to serve with this dish. Topped with a poached egg, the warm gooey yoke is a lovely addition to the dish.
Ingredients:
2 T Olive Oil
1 yellow medium onion- diced
1 red bell pepper- diced
2 lg carrots- diced
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp black pepper
3 oz tomato paste
1 C red lentils
1 C frozen leaf spinach
34 oz chicken broth
Heat oil in a stockpot over medium high heat. Add onions, pepper, carrots, salt, pepper, and garlic powder and cook for 8 minutes, until the vegetables begin to soften. Add tomato paste, and continue to incorporate for about 2 minutes stirring continuously. Then add lentils spinach, and broth, and reduce heat and cook for 40 minutes. It will start to thicken which is perfect!
Serve over toast and top with poached egg.
Enjoy!
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