Vegan Baked Bean Casserole with Green Salad

Instructions

1. 1

   Sauté the aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
2. 2

   Bloom the spices and cook tomatoes

   • Add the minced garlic, dried thyme, and cumin powder. Cook for another minute until fragrant.
   • Add the finely chopped fresh tomatoes and cook for 3-4 minutes, stirring until they start to break down.
3. 3

   Simmer the soup

   • Stir in the rinsed lentils, water, bay leaf, salt, and black pepper.
   • Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils are tender.
4. 4

   Finish and serve

   • Remove the bay leaf from the pot.
   • Stir in the fresh spinach and cook for 1-2 minutes until it has just wilted.
   • Turn off the heat and stir in the fresh lemon juice.
   • Taste and adjust seasoning if needed. Serve hot.