Ingredients:

  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 cans (30 oz / 850g) brown or green lentils, drained and rinsed
  • 1/2 cup vegetable broth
  • 1 cup fresh baby spinach, packed
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. Heat the butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 3–5 minutes until the garlic is fragrant and the tomatoes have softened.
  2. Stir in the oregano and red pepper flakes, followed by the drained lentils and vegetable broth. Simmer for 8–10 minutes, stirring occasionally, until the broth has reduced by half and the lentils are tender.
  3. Lower the heat to medium-low. Pour in the heavy cream and stir in the Parmesan cheese. Fold in the baby spinach and stir until the leaves have just wilted.
  4. Remove from heat immediately, stir in the lemon juice, and garnish with fresh basil.