Last night's dinner:
One-Pot Creamy Spinach Peanut Lentils
- 1/2 Tbsp Coconut Oil
- 1/2 Cup Onion, chopped
- 1 tsp Garlic, minced
- 1 Cup Lentils
- 2 13 Oz Cans Reduced-fat Coconut milk *
- 1/4 Cup + 2 Tbsp Natural peanut butter
- 1 Tbsp Coconut sugar
- 1 tsp Paprika
- 1 Tbsp Fish Sauce
- Juice of 1 Large lime
- Pinch of red pepper flakes
- Pinch of salt (optional) **
- 1 Large bunch of fresh spinach
- Chopped peanuts, for garnish
- OPTIONAL serving ideas:
- Rice, Quinoa, Cauliflower rice etc. *** (I served mine with brown rice and a side of roasted Brussels sprouts. Yum)
- In a large sauce pan, melt the coconut oil over medium heat. Add in the onion and garlic and cook until lightly golden brown, about 2 minutes.
- Add in the lentils plus 1 whole can of coconut milk and only 1/2 CUP (not half the can!) of the additional can, stir and reduce the heat to medium or medium low, so that the coconut milk is just lightly simmering. Simmer, uncovered, until the lentils are tender, about 35-40 minutes.
- Once the lentils have cooked, add in 2 additional Tablespoons of the coconut milk along with the peanut butter, coconut sugar, paprika, fish sauce, lime juice, red pepper flakes, and optional salt. Stir well and then add in the spinach. Cover and cook until the spinach has wilted.
- Serve was desired and garnish with cilantro and chopped peanuts!
Prep time: 10 minutes
Cook time: 20 minutes
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium sweet onion, finely diced
• 1 large carrot, peeled and sliced into thin rounds
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 (15 ounce) can chickpeas, rinsed and drained
• 6 cups low sodium vegetable or chicken broth
• salt and freshly ground black pepper
• 2 cups dried ditalini pasta
• 1/2 cup grated Parmesan cheese
In a large pot, over medium heat, warm the butter and olive oil; saute the onion, carrot, and garlic until soft, about 5 minutes. Season with salt and pepper to taste.
Add the tomato paste, oregano, thyme, the chickpeas, and 2 cups of veggie broth; stir to combine. Bring the pot to a boil, reduce heat and simmer gently for 5 minutes.
Add the remaining veggie broth, bring it to a boil and cook the pasta in the soup until just al dente, mixing occasionally so it doesn’t stick, about 10 minutes. Taste and add more salt and pepper if necessary. Mix in the Parmesan cheese.
Ladle into bowls and sprinkle a little more Parmesan on top.
(My five year old has been snacking on this right out of the pan as it's been cooking. His comment on seeing all the ingredients piled on the counter? "Oh, I like carrots!" This after saying he didn't like what I was making. ...not that I've ever made it before...)
Enjoy these one-pot wonders!!