Spicy Lentil and Potato Oven Wedges
Enjoy a protein-packed and low-calorie spicy lentil dish with crisp potato oven wedges, perfect for a quick and easy dinner.
5 min
Prep
20 min
Cook
4
Serves
370
Calories
Macros · per serving
31g protein
59g carbs
8g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 2 cups water
- 4 potato
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt — to taste
- black pepper — to taste
- 1/4 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Rinse the red lentils under cold water until the water runs clear. Combine them with 2 cups of water in a saucepan and bring to a boil. Reduce heat to simmer and cook for about 10 minutes until tender. Drain any excess water.
- 3
While the lentils cook, wash and cut the potatoes into wedges.
- 4
In a large bowl, toss the potato wedges with olive oil, paprika, cumin, garlic powder, salt, pepper, and cayenne pepper.
- 5
Spread the seasoned potatoes in a single layer on a baking sheet and bake in the preheated oven for 15 minutes or until golden and crisp.
- 6
Once the lentils are cooked, season them with salt, lemon juice, and black pepper to taste.
- 7
Serve the lentils alongside the crispy potato wedges, garnished with fresh parsley.
Cook it this week.
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