Description
A hearty and flavorful lentil spinach skillet packed with plant-based protein and vibrant spices. This one-pan dish is perfect for a quick and satisfying weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili flakes
- 1 cup dry lentils, rinsed
- 2 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook for 3-4 minutes until softened.
- Stir in garlic, smoked paprika, cumin, and chili flakes; cook for 1 minute until fragrant.
- Add lentils, vegetable broth, and diced tomatoes. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender.
- Stir in fresh spinach and cook until wilted.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Use pre-cooked lentils to reduce cooking time; adjust liquid accordingly.
- Add a squeeze of lemon juice before serving for brightness.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Serve with crusty bread, rice, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 18 g
- Cholesterol: 0 mg
