Creamy White Wine Braised Lentils and Spinach

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3 tbsp. Califia Farms Plant Butter

1 medium-sized white onion, finely chopped

1 cup roughly chopped carrot

1 cup roughly chopped celery stalk

3 cloves of garlic, crushed

1/2 white wine

3 cups cooked black lentils

2 cups vegetable stalk

1 tsp sea salt

1/2 tsp fresh black pepper

1/2 tsp thyme spice

2 bay leafs

1/2 cup vegan half and half or cashew cream

4 cups fresh spinach, tightly packed

Serve with red wine vinegar, olive oil and parsley


Heat a large pot on medium-low heat and melt the plant butter for 30 seconds before adding the onion, carrot, celery and garlic to the pot.  Cook for at least 5 minutes or until the vegetable are a bit browned and the onions are translucent.

Increase heat to high for 30 seconds before adding the wine. Stir everything till well combined and let the wine completely reduce/evaporate.

Reduce heat to medium-low and add in the lentils.  Stir well before adding the vegetable stock, salt, pepper, thyme and bay leafs. Put the lid on and simmer on medium-low heat for 15 minutes.

To the pot, add the half and half or cashew cream and spinach and stir till well combined.  Cook for another 5 minutes or until everything is beautiful, fragrant and creamy.

Serve with a splash of red wine vinegar, olive oil, a bit more salt and parsley