PS: Addictive Black Lentils with Spinach and Labneh 4.9 from 30 reviews A few notes:
Some people find 1/2 cup vinegar to be too much, but I find it to be just right. I use white balsamic vinegar (Colavita is my favorite). If you are using a different vinegar — white balsamic is on the sweet side — you may want to start with 1/4 cup vinegar and add more to taste by the tablespoon at the end. Crushed tomatoes: I love the Pomi brand, which has a nice, pure flavor, but use any crushed tomatoes you can find, preferably ones without any additional seasonings. On day two, much of the liquid will have been absorbed by the lentils and veggies. Just add a little more water to the pot as you reheat and adjust the seasoning as necessary — a pinch more salt usually does the trick. This recipe doubles well. Recently, when I made a double batch, I added 2 quarts of diced onions, 1 quart of diced carrots, 1 quart of diced celery, and a whole head of minced garlic, which I puréed in the food processor for ease.
