yield: 4 servings
time: 40 minutes
active time: 20 minutes
1 cup dried french (puy) lentils
1 yellow onion, diced
2 large carrots, peeled and diced
4 garlic cloves, minced
1 tbsp tomato paste
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)
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!