Red lentils look so pretty and colorful in the bag and then you cook them and they turn into a dull, yellowish-brown mess. To fix this “problem,” I added a can of tomatoes, which kept it more colorful.
- 2 cups of red lentils, washed
- 1 large onion
- 5 cloves of garlic, minced
- 1 tablespoon cumin
- 1 teaspoon paprika
- 2 heaping teaspoons of Vegetarian Chicken Soup & Seasoning Base or a veggie bouillon cube
- 1 14-oz can of diced tomatoes
- 9 oz baby spinach
- salt & pepper to taste
In a dutch oven, saute onion in water (enough to keep the onions from sticking) until tender. Add garlic and saute for a minute longer. Add cumin and paprika and cook for another minute. Stir in red lentils with 1 and 3/4 cup of water. Add veggie broth. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
Add tomatoes and simmer for an additional 20 minutes. Stirring occasionally. With an immersion blender (or regular blender, working in batches), blend the lentils and tomatoes. Return to pot if using the blender. Stir in spinach until wilted. Add salt & pepper and serve over rice.