Lentils are one of my favorite legume! I especially love to have this dish after a long bike ride or a long run as all of the macronutrients are replenished in my body!
A good source of fiber, protein, vitamin B1, iron, zinc, potassium, B6, vitamin C, folate, vitamin K!
1 1/2 cups dried lentils
1 box organic chicken or vegetable stock (or you can make your own)
2 tablespoons olive oil
4 cloves garlic chopped
1 red onion chopped
1 pound green beans with ends snipped
1 bag frozen artichoke hearts
1 bunch spinach leaves washed
1/4 tsp. thyme or if you have fresh several sprigs chopped
Salt and pepper to taste
4 oz. can of tomato sauce (or you can make your own)
1 (16 oz.) can of plum tomatoes chopped
Place vegetable or chicken stock in a crock pot, add 4 cups water. If you do not have a crock pot then place it in a soup pan on the stove. Add lentils to the crockpot and cook on high for about 2 hours or on low for 4 hours. If you are using the stove top method then bring water to a boil and add lentils and allow to simmer until lentils are soft.
Add olive oil to a saute pan and add garlic and onions. Allow to cook until soft. Add green beans, artichoke hearts and saute until soft. Add spinach and allow to wilt. Add tomatoes and sauce and continue to cook until it is at a temperature to your liking.
Add lentils to a bowl and top with vegetable saute. Enjoy!