Creamy Vegan Lentils with Spinach

Heat a large pot on medium-low heat and melt the Vegan Butter (3 Tbsp) for 30 seconds before adding the White Onion (1) , Carrots (1 cup) , Celery (1 cup) , 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.

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.

Reduce heat to medium-low and add in the Black Lentils (3 cups) . Stir well before adding the Vegetable Broth (2 cups) , Sea Salt (1 tsp) , Freshly Ground Black Pepper (1/2 tsp) , Ground Thyme (1/2 tsp) , and Bay Leaves (2) . Put the lid on and simmer on medium-low heat for 15 minutes.

To the pot, add the Dairy-Free Half and Half (1/2 cup) or cashew cream and Fresh Spinach (4 cups) and stir till well combined. Cook for another 5 minutes or until everything is beautiful, fragrant, and creamy.

Serve with a splash of Red Wine Vinegar (to taste) , Olive Oil (to taste) , a bit more salt, and Fresh Parsley (to taste) .