One-Pot Marry Me Lentils

0 Heat a large cast iron or heavy bottomed skillet over medium heat and add a splash of water or cooking oil to coat. Add in the garlic and onion and sauté for 2-3 minutes until fragrant.
5 Add in the cherry tomatoes, sun-dried tomatoes, and a couple tablespoons of water and cover, letting the tomatoes soften for a few minutes. Remove the lid and use a flat wooden spoon to smash them.
1 Next, add in the Italian seasoning and tomato paste, deglazing with a splash of water if needed, and stirring for 30 seconds to caramelize the tomato paste.
2 Pour in the coconutaminos, water, coconut milk and lentils and stir to combine. Add the nutritional yeast. Increase heat to bring to a boil, and then reduce heat so it’s at a gentle simmer. Cover and cook, stirring occasionally, for 20-30 minutes until the lentils have softened.
3 Season with salt and pepper, to taste, and add in the lemon juice and spinach. Cook just until spinach is wilted. Top with chopped parsley right before serving.
4 Enjoy on its own with crusty bread or naan for dunking, or serve on top of massaged kale or cooked rice.