Hearty Lentil and Veggie Skillet
A protein-packed, one-pan lentil and vegetable skillet that's both hearty and healthy, perfect for a quick dinner.
15 min
Prep
30 min
Cook
4
Serves
550
Calories
Macros · per serving
32g protein
85g carbs
13g fat
Ingredients
For 4 servings
- 1.5 cups green lentils
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 yellow onion
- 3 cloves garlic
- 2 carrot
- 1 red bell pepper
- 4 cups spinach
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the green lentils under cold water.
- 2
In a large skillet, heat olive oil over medium heat.
- 3
Dice the yellow onion and mince the garlic; add to the skillet and sauté until the onion becomes translucent.
- 4
Chop the carrots and red bell pepper. Add them to the skillet and cook for another 5 minutes.
- 5
Stir in the rinsed lentils, chicken broth, canned diced tomatoes, ground cumin, and paprika.
- 6
Season with salt and pepper, then bring the mixture to a boil.
- 7
Reduce the heat to low, cover, and let it simmer for 20-25 minutes or until the lentils are tender.
- 8
Stir in the spinach and cook until wilted.
- 9
Adjust seasoning as needed and serve warm.
Cook it this week.
NeatEat plans Hearty Lentil and Veggie Skillet — and the rest of your week — around your budget, groceries included.