Creamy Italian Lentils

This was the first week of a cooking class that I have been attending on Zoom with other coworkers and we made Creamy Italian Lentils. This dish is vegan and I wished I had something like this. when I went no animal products for a year in college. Wish I could share the recipe, however we are not allowed due to confidentiality since it is a class.

It was pretty simple to make, but it did take some time since lentils needed to be cooked from any where to 15 to 20 minutes. I got out my steel skillet and lid to heat up some sun-dried tomatoes in oil before they brown. A chopped onion and a lot of garlic were sautéed for 5 minutes until fragrant. Then tomato paste and Italian seasoning was stirred until it was caramelized. The lentils, coconut aminos (tamari), and vegetable broth and coconut milk with nutritional yeast was added and heated to a rolling boil. Then simmer to 15 to 20 mins until the lentils were soft enough. I used green lentils due to availability so make sure you cook them longer since they a bit. Just add a squeeze of lemon juice and spinach at the end ad top with Italian parsley and sourdough bread and eat!

The nutritional yeast or nooch gives the dish a cheese flavor so no grated parmesan cheese is needed. Definitely use some nutritional yeast to top your lentils on bread. I will definitely cook again in the future!