Ingredients
- 1 cup dried french (puy) lentils
- canola oil
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 4 garlic cloves, minced
- kosher salt
- 1 tbsp tomato paste
- 1 tbsp this little goat went to morocco
- 1 28-ounce can crushed tomatoes
- 2-3 cups spinach
- 1/4 cup crumbled feta cheese, for topping
- 1/4 cup fresh parsley leaves, for topping
- crusty bread, for serving (optional)
preparation
- Rinse the lentils, then add to a pot along with 2 ½ cups water and 1 teaspoon salt. Bring to a boil, then reduce the heat to a gentle simmer. Cover and let simmer until the lentils are tender, about 20-25 minutes. Drain, then set aside.
- Meanwhile, while your lentils cook, add 1 Tablespoon canola oil to a large skillet or dutch oven. Heat over medium heat. Add in the onion, carrot, garlic and a pinch of salt. Sauté until tender, about 5-7 minutes. Stir in the tomato paste and Morocco spice until vegetables are well coated. Let cook for about 1 minute more.
- Add in the tomatoes, ¼ cup water and 1 teaspoon salt and bring the mixture to a boil. Reduce the heat to a simmer. Cover and let simmer over medium-low heat for about 10-15 minutes, allowing the mixture to thicken and flavors to meld. Stir in the drained lentils and continue cooking over low heat until the lentils are warmed through, about 2 minutes more. Remove from the heat and stir in the spinach until wilted. Season to taste with salt.
- Transfer to serving bowls and top with fresh parsley leaves and feta cheese. Serve alongside crusty bread for dipping!
