Lentil Recipe That Rivals Meat 

Ingredients:

• 1 cup dried lentils (green or brown)
• 1 tbsp olive oil or coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 zucchini, chopped
• 1 cup spinach (or any leafy greens)
• 1 can (14.5 oz) diced tomatoes (optional for extra flavor)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp chili flakes (optional for heat)
• Salt and pepper to taste
• Fresh lemon juice (for garnish)
• Fresh cilantro or parsley (optional, for garnish)

Instructions:

1. Cook the Lentils: Rinse the lentils under cold water and cook them in a pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender. Drain any excess water and set aside.
2. Sauté Vegetables: In a large pan, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until softened and golden, about 3-5 minutes.
3. Add Spices and Vegetables: Stir in the smoked paprika, cumin, turmeric, and chili flakes (if using). Cook for another 1-2 minutes to allow the spices to release their flavors. Add the bell pepper and zucchini, cooking for another 5 minutes until softened.
4. Combine Lentils: Add the cooked lentils to the pan with the vegetables. Stir well to combine, and if desired, add the diced tomatoes for a saucy texture. Let the mixture cook for an additional 5 minutes, allowing all the flavors to meld together.
5. Add Greens and Final Touches: Toss in the spinach (or other greens) and cook until wilted. Season with salt and pepper to taste. Squeeze some fresh lemon juice over the top for a tangy contrast.
6. Serve and Garnish: Serve hot, garnished with fresh cilantro or parsley for a burst of color and flavor.

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