Creamy Lentils
Equipment
Ingredients
Ingredients
oil from sun-dried tomatoes jar (for cooking)
30 ml
cooked lentils (cooked)
450 g
small red onion (finely chopped)
1 piece
garlic cloves (crushed)
4 piece
fennel seeds (lightly crushed)
2 g
Italian seasoning
6 g
smoked paprika
2 g
tomato paste
45 g
sun-dried tomatoes in oil (chopped)
75 g
vegetable broth
480 ml
full-fat coconut milk
180 ml
spinach
100 g
vegan cheese (grated)
60 g
lemon (for serving)
1 piece
Instructions
Sauté aromatics
Heat 2 tablespoons of oil from the sun-dried tomatoes jar in a large pan. Sauté the onion over medium heat until soft. Add the garlic and cook 30 seconds more.
Bloom spices
Add the fennel seeds (if using), Italian seasoning and smoked paprika. Cook for 30 seconds to release the aromas.
Cook tomato paste
Add the tomato paste and chopped sun-dried tomatoes. Cook 2-3 minutes, stirring constantly.
Add lentils
Add the cooked lentils and mix to coat them well with the sauce.
Simmer with broth
Pour in the vegetable broth and cook over medium-low heat for 10 minutes until the sauce reduces slightly.
Add coconut milk and spinach
Stir in the coconut milk. Add the spinach and cook 2-3 minutes until wilted.
Optional cheese
If desired, add grated vegan cheese and stir until melted.
Rest and serve
Let rest 5 minutes before serving. Finish with a squeeze of fresh lemon.
Original recipe
Storage
Store in airtight container. Add a splash of water or broth when reheating to restore creaminess.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.