The Bigs: Mighty Main Meals
Credit: Kelly Howell

Ingredients
1 diced white or yellow onion
6 garlic cloves, minced or smashed
1/4 cup of sun-dried tomatoes (not packed in liquid)
2 cups small tomatoes, such as cherry or grape tomatoes
1 tablespoon of Italian seasoning
1 tablespoon of dried parsley
1 1/2 tablespoon tomato paste
1 Tbsp coconut aminos (or whatever aminos you prefer)
2 1/2 cups water
1 13.5 oz. can of coconut milk
1 1/2 cups red lentils
3 tablespoons nutritional yeast
2 cups of baby spinach, roughly chopped
1 tablespoon of fresh lemon juice
Salt and pepper
Instructions
Add a tablespoon or two of olive oil to a pan, and place the pan on medium heat. Once the oil shimmers, sauté the garlic and onion for about two minutes, just to open up the flavors.
Add in the fresh and sun-dried tomatoes; add 2 tablespoons or so of water, and cover. Let it steam for a few minutes to soften the tomatoes. Once the fresh tomatoes are soft enough, smash them in the pan with a spoon or spatula.
Add the Italian seasoning, parsley, and tomato paste, and stir to mix thoroughly.
Add the coconut milk, lentils, and aminos; stir to an even consistency, then add the nutritional yeast and stir.
Bring the mixture to a boil and then reduce to a gentle simmer. Cover and cook for about 30 minutes, stirring occasionally. (At this point, you could also throw it in a slow cooker on low for 4 hours or so.) If it needs a few more minutes to get the lentils soft enough for your liking, it will be fine.
Reduce heat and add the spinach and lemon juice. Cook just until spinach is wilted, and remove from heat. Add salt and pepper to taste.
Special Notes:
Serve with, pita, or sourdough bread. Or serve over rice.
Compassionate Fun Fact!
Because spinach is high in nitrates, we limit the amount of spinach the pigs eat.

Forget two peas in a pod. Anne Claire and Lenny are a couple of lentils!
This is a terrific recipe! Very yummy and very healthy and vegan!
Another winning recipe! And I did not know that about pigs and spinach. Thank for always expanding my knowledge.