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- Rinse the lentils and drain and repeat. Place the lentils is a bowl and fill with water to just cover the lentils.
- Heat a saucepan with the olive oil. Add the garlic, carrots and creamed spinach. Sauté on low until the creamed spinach is thawed.
- Add the soaked lentils and the tomato puree. Add the seasonings and the water as needed to make sure lentils are barely covered. Gently cook until the lentils are soft. Approximately 30 - 35 minutes.