Name: Tuscan lentils with cottage cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 tsp extra virgin olive oil; 1 1/4 medium yellow onions, finely diced; 8 oz cremini mushrooms, finely diced; 3 cloves garlic, minced; 30 g dry-packed sun-dried tomatoes, thinly sliced; 2 tbsp tomato paste; 2 tsp Italian seasoning; 1/2 tsp smoked paprika; 1/4 tsp crushed red chili flakes; 4 1/4 cups canned brown lentils, drained and rinsed; 1 cup low-sodium vegetable stock; 3/4 cup 2% cottage cheese, blended until smooth; 1/4 cup grated Parmesan cheese; 4 oz baby spinach; 1/2 cup fresh basil leaves, torn; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Instructions

Prep 10 min · Cook 15 min

Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and mushrooms. Cook for 6 minutes until softened, adding a splash of water if the pan becomes too dry. Done when vegetables are soft and browned.
Add the garlic, sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, and chili flakes to the skillet. Cook for 2 minutes until the paste darkens and the spices are fragrant. Done when mixture is fragrant.
Pour the vegetable stock into the pan and stir in the lentils. Bring the mixture to a gentle simmer and cook uncovered for 8 minutes until the liquid has reduced slightly. Done when liquid is reduced by half.
Stir the baby spinach into the lentil mixture. Cook for 2 minutes until the spinach is completely wilted and bright green. Done when spinach is fully wilted.
Remove the pan from the heat and let it rest for 1 minute to prevent the dairy from curdling. Stir in the blended cottage cheese and Parmesan until the sauce is creamy. Season with salt and black pepper to taste. Divide into bowls and top with torn basil. Done when sauce is smooth and creamy.

Nutrition

Ingredients

Instructions

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