| 9 | 30 | 432 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 2 |
| 1/2 tbsp | Water |
| 1 medium | White onion (peeled and roughly chopped) |
| 4 tbsp | Tomato paste, canned |
| 199 gm | Red lentils, raw |
| 3 cup | Vegetable stock/broth |
| 1 dash | Salt (to taste) |
| 1/2 cup | Soy milk, unsweetened (or alternate milk of choice) |
| 1 cup | Baby spinach |
| 1 cup | Parsley, fresh (flat-leaf, leaves picked) |
1. Heat a little water in a medium pot and cook onion over medium heat until soft but not brown, about 5 to 7 minutes.
2. Add lentils, tomato paste, broth, and a generous pinch of salt, and stir to combine everything.
3. Bring to a simmer and cook uncovered, stirring a few times for about 10 minutes or until the lentils are tender and starting to break apart.
4. Stir in soy milk and cook for another 5 minutes until everything is creamy. Stir in spinach and take off the heat.
5. Taste and season. Divide between bowls and serve hot, topped with parsley.
| Meat Alternative | 1.9 |
| Milk Alternative | 0.6 |
| Vegetables | 4.5 |
