# Components:
→ Lentils & Pulses
01 - 1 cup dried brown or green lentils, rinsed
02 - 2 cups vegetable broth or water
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1 can (14 ounces) diced tomatoes with juices
08 - 1 cup cherry tomatoes, halved
09 - 2 cups fresh spinach, roughly chopped
→ Herbs & Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - ½ teaspoon smoked paprika
13 - ¼ teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper, to taste
15 - ¼ cup fresh parsley, chopped
16 - 2 tablespoons fresh basil, torn
# Method:
01 - Bring vegetable broth to a boil in a medium saucepan. Add lentils, reduce heat, and simmer uncovered for 20 to 25 minutes until tender. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened.
03 - Stir in garlic and diced red bell pepper, cooking for an additional 3 minutes.
04 - Add diced tomatoes with juices, cherry tomatoes, oregano, thyme, smoked paprika, crushed red pepper flakes, salt, and black pepper. Simmer for 8 minutes, stirring occasionally.
05 - Incorporate cooked lentils into the skillet and simmer for 5 minutes to meld flavors.
06 - Fold in fresh spinach and cook until wilted, about 2 minutes.
07 - Remove from heat. Stir in fresh parsley and basil. Adjust seasoning to taste.
08 - Serve warm on its own or accompanied by crusty bread or rice.
