Description
These Creamy Tuscan Lentils are rich, cozy, and full of flavor! Inspired by classic Tuscan Chicken, tender lentils simmer in a luscious sauce with garlic, sun-dried tomatoes, Italian herbs, and fresh spinach. A hearty, satisfying vegetarian dinner that’s easy enough for weeknights. Vegan-adaptable!
Ingredients
- 1 cup dried French green lentils (or 2 x 14-ounce cans, drained)
- 3 cups of water (omit if using canned lentils)
- 1 tablespoon olive oil
- 1 shallot, minced (or 1/2 red onion)
- 4 garlic cloves
- 1 1/2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes (see notes)
- 1 1/2 cups broth
- 1/2 cube vegetable bouillon
- 1 1/2 tablespoons Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream (or coconut milk-see notes)
- 1/4 cup pecorino or parmesan cheese (more to taste)
- 3 cups baby spinach
- 1/2 of a lemon
Instructions
- Cook lentils. In a medium pot, bring 3 cups of water to a boil. Add lentils and 1/2 teaspoon of salt. Simmer for 20-25 minutes, until lentils are tender yet slightly firm. Timing will depend on the size and type of lentils, so check often. Drain the lentils and set aside. (Lentils can be cooked ahead of time.)
- Cook aromatics. Heat a heavy saucepan or braiser over medium heat; add olive oil and sauté the shallot and garlic for 3-5 minutes. Add tomato paste and sun-dried tomatoes. Stir in for 1 minute.
- Season. Add broth, vegetable bouillon, Italian seasoning, smoked paprika, salt, pepper, and the lentils. Bring to a simmer for a couple of minutes to heat through.
- Finish. Stir in the cream, pecorino, spinach, and a generous squeeze of lemon. Adjust flavor. Taste and season with more salt, lemon, or spices to your desired taste.
- Serve. Warm over creamy polenta, mashed potatoes, wild rice, brown rice, polenta, with a crusty baguette.
Notes
Make it a one-pot meal by cooking the lentils in the braiser first. Or speed it up by cooking the lentils alongside the aromatics in a separate pot.
Sun-dried tomatoes: We use oil-packed tomatoes without draining them, as the flavorful oil adds richness to the sauce. If you prefer, drain and pat them dry to avoid extra oil in the sauce. For dried tomatoes, soak them in hot water for about 10 minutes to soften and plump them before using.
French green lentils are ideal because they hold their shape as they cook. You can also use black lentils, brown lentils, or regular green lentils, though cooking times will vary slightly.
I personally love this with heavy cream—it makes the sauce extra rich and luscious. Coconut milk is also delicious if you prefer a dairy-free option; it adds a subtle sweetness- I like to brighten it up with a little extra lemon juice to balance the flavors.
Adjust richness by using less cream and more vegetable broth.
Tuscan lentils will keep for 4 days in an airtight container in the fridge or can be frozen (preferably without dairy which can get granular after freezing).
Nutrition
- Serving Size: 3/4 of a cup (using heavy cream)
- Calories: 218
- Sugar: 3.1 g
- Sodium: 202 mg
- Fat: 7.9 g
- Saturated Fat: 3.5 g
- Carbohydrates: 27.7 g
- Fiber: 5.1 g
- Protein: 12 g
- Cholesterol: 13.7 mg
