Creamy Marry Me Lentils

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 Tbsp sundried tomato oil from jar ($0.00*)

½ onion (small dice,, 1 cup, 130g $0.25)

4 garlic cloves (minced,, 2 Tbsp $0.24)

½ cup sun-dried tomatoes (thinly sliced,, packed in oil, 90g $1.97)

2 Tbsp tomato paste ($0.16)

1 cup dry brown lentils (uncooked & rinsed,, 180g $0.76)

3 cups vegetable broth (24oz., $0.39**)

1 tsp salt ($0.04)

½ tsp black pepper (freshly cracked, $0.08)

1½ tsp Italian seasoning ($0.30)

1 cup heavy cream (room temperature, $1.24)

⅓ cup frozen spinach (thawed and pressed,, 80g $0.30***)

½ cup Parmesan cheese (grated,, 40g $0.96)

Directions

Gather and prepare all ingredients.

Saute

In a large skillet over medium heat, add the sun-dried tomato oil, onions, garlic, and sun-dried tomatoes. Sauté for 5 minutes until the onions are translucent, stirring occasionally.

Combine

Add the tomato paste and continue cooking for about 1 minute.

Stir in the lentils, vegetable broth, salt, pepper, and Italian seasoning. Bring the pot to a boil, then reduce to a medium simmer. Place a lid on top and cook for 30 minutes. Be sure to check and stir occasionally.

Simmer

After 30 minutes, add the room temperature heavy cream and thawed frozen spinach. Place the lid back on and continue simmering for about 5 minutes.

Serve

Check on the doneness of the lentils****. They'll still have the slightest bite. You don't want them to be mushy. If the skillet is getting dry, add a splash of vegetable broth or heavy cream and continue cooking until al dente. Once cooked, turn off the heat and stir in the Parmesan.

Nutrition

• Serving Size: 1 cup
• Calories: 523 kcal
• Total Fat: 30 g
• Sodium: 1613 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 18 g
• Protein: 21 g