Description
A comforting one-pan meal featuring protein-packed lentils, vibrant vegetables, and aromatic spices, perfect for busy weeknights.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a skillet over medium heat until fragrant.
- Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until aromatic.
- Add the lentils, vegetable broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
- Garnish with fresh parsley before serving. Enjoy!
Notes
Serve warm over rice or quinoa. Can be stored in the fridge for up to 4 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg