SOY-FREE  GLUTEN-FREE  OIL-FREE OPTION*

Rosemary-scented shiny black lentils over bright green spinach with orange flecks of carrot are here to brighten up your night.

YIELD: 3 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 25 to 35 minutes

INGREDIENTS

• 2 tablespoons (28 ml) olive oil (*use water or broth)
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 1 cup (192 g) beluga lentils (or regular brown lentils)
• 4 cups (945 ml) water
• 2 cubes vegetable bouillon
• 1/2 cup (65 g) diced carrot (peeled if not organic)
• 1 stalk celery, diced
• 1 sprig fresh rosemary
• 1/4 to 1/2 teaspoon liquid smoke
• Salt and pepper, to taste
• 4 cups (120 g) baby spinach, for serving
• Balsamic vinegar, for drizzling (I use juniper berry balsamic)

INSTRUCTIONS

1. Heat the oil in a medium-sized pot.
2. Add the minced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 more minute.
4. Add the lentils, water, vegetable bouillon cubes, diced carrot, diced celery, fresh rosemary, and liquid smoke to the pot.
5. Turn the heat to high and bring the mixture to a boil. After boiling for about a minute, reduce the heat to a simmer.
6. Cook the lentils for 20 to 30 minutes or until they are tender. Adjust the cooking time as needed.
7. If there is too much liquid for your liking, increase the heat to medium-high and cook until the desired consistency is reached. Alternatively, add more water if the lentils become too thick during cooking.
8. Remove the pot from the heat and season with salt and pepper to taste.
9. To serve, ladle the lentils over fresh baby spinach (about 1 1/3 cups per serving).
10. Drizzle each serving with balsamic vinegar, such as juniper berry balsamic, to lightly cook the spinach.
11. Enjoy!

PER SERVING: 153.7 calories; 5.0 g total fat; 0.7 g saturated fat; 8.4 g protein; 20.3 g carbohydrate; 7.2 g
dietary fiber; 0 mg cholesterol.