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