Lentils With Tomatoes & Spinach Over Rice - Center for Nutrition Studies

Ingredients

• 1 large onion, diced
• 6 garlic cloves, minced
• 3 cups low-sodium vegetable broth, divided
• 1 cup uncooked brown lentils
• 1 (15-ounce) can diced tomatoes with jalapeños
• 3 Tbsp dried oregano
• 3 Tbsp tomato paste
• 2 cups chopped spinach
• 1 Tbsp balsamic vinegar
• Salt and black pepper to taste
• 4 cups cooked brown rice, for serving