I’m finally back home in Denver and it feels so good!!!!!!!!!!!!
Don’t get me wrong. It was awesome seeing my family and being a part of my little sister’s wedding. My sister looking like a brunette Barbie doll, and GF Guy and I had an awesome time giving you “Wedding Sexy” on the dance floor.
BUT…. it feels so good to have a kitchen and my own bed again! I slept in until 9am, (Talk about luxurious.) and now have supper cooking away in the crock pot. Errands are on the list as is a killer BodyRock.tv couplet workout. Basically, today is going to be awesome!
Even better, I got to Skype with my little brother who is studying abroad in Italy for the summer. He said there are tons of Gluten-Free food options everywhere in Italy, and the food is amazing. People actually take the time to cook and enjoy their food, a concept totally foreign to most Americans. I am definitely adding Italy to my list of “Must Visit” places.
Okay, now on to the recipe. Friday, I worked from 7am to 6pm with only a 30 minute lunch bread, during which I went grocery shopping. By the time I got home that night, a simple dinner was a necessity. My brain was already done for the day. This simple recipe was easy to make, nourishing, and left me with enough leftovers for a second meal. It is the perfect recipe for a newbie vegan or cook looking to break away from boxed meals. Enjoy!
(Gluten-Free, Dairy-Free, Vegan)
- 1/2 cup dried Green Lentils
- 1 cup Water
- 1 Bay Leaf
- 1 1/2 cups Marinara Sauce
- 2 large handfuls Spinach
- Place lentils, water, and bay leaf in a sauce pan and bring to a boil. Reduce heat to a simmer and cook, partially covered, for 35-40 minutes.
- Once lentils have cooked, remove the bay leaf.
- Add marinara sauce and spinach to the lentils and stir to combine.
- Increase heat to medium-low, cover and cook until gently bubbling.
- Serve over pasta or, my personal favorite, spiralized zucchini “noodles” and steamed broccoli.
- Sprinkle with nutritional yeast flakes before serving.