Cooking Instructions
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Step 1
Heat a large pot on medium-low heat and melt the
Vegan Butter (40 g)
for 30 seconds before adding the
White Onion (1)
,
Carrots (150 g)
,
Celery (150 g)
, and
Garlic (3 cloves)
to the pot. Cook for at least 5 minutes or until the vegetable are a bit browned and the onions are translucent.
Step 2
Increase heat to high for 30 seconds before adding the
White Wine (1/2 bottle)
. Stir everything till well combined and let the wine completely reduce/evaporate.
Step 3
Reduce heat to medium-low and add in the
Black Lentils (600 g)
. Stir well before adding the
Vegetable Broth (480 mL)
,
Sea Salt (6 g)
,
Freshly Ground Black Pepper (1 g)
,
Ground Thyme (as needed)
, and
Bay Leaves (2)
. Put the lid on and simmer on medium-low heat for 15 minutes.
Step 4
To the pot, add the
Dairy-Free Half and Half (120 mL)
or cashew cream and
Fresh Spinach (960 mL)
and stir till well combined. Cook for another 5 minutes or until everything is beautiful, fragrant, and creamy.
Step 5
Serve with a splash of
Red Wine Vinegar (to taste)
,
Olive Oil (to taste)
, a bit more salt, and
Fresh Parsley (to taste)
.
