Cooking Steps

• Heat olive oil in a large skillet over medium heat and sauté the diced yellow onion until translucent, about five minutes.
• Stir in minced garlic and red pepper flakes and cook for one minute.
• Add rinsed red lentils to the pan and stir for two minutes.
• Stir in chopped sun-dried tomatoes and dried oregano.
• Pour in the vegetable broth and bring to a gentle boil, then reduce heat to low and cover. Let simmer for 15-20 minutes.
• Once lentils are tender, stir in full-fat coconut milk and let simmer uncovered for 2-3 minutes.
• Add grated Parmesan cheese and stir until melted and combined.
• Fold in fresh baby spinach until wilted, then squeeze lemon juice over the dish.
• Taste and adjust salt and black pepper, then serve warm.