1/2 tbsp Extra virgin olive oil (or avocado oil)
1 medium White onion (peeled and roughly chopped)
199 gm Red lentils, raw
4 tbsp Tomato paste, organic
3 cup Vegetable stock/broth, low sodium
1/2 cup Hemp milk
1 cup Baby spinach
1 cup Parsley, fresh (flat-leaf, leaves picked)
Heat olive oil in a medium pot and cook onion over medium heat until soft, but not brown; about 5 to 7 minutes.
Add lentils, tomato paste, and broth. Stir to combine.
Bring to a simmer and cook uncovered, stirring occasionally, for about 10 minutes or until the lentils are tender and starting to break apart.
Stir in hemp non-dairy beverage and cook for another 5 minutes until everything is creamy.
Stir in the spinach and remove the pot from heat.
Taste and season with salt and pepper if necessary.
Serve warm and topped with parsley.