Greek Lentils
Discover the comforting flavors of the Mediterranean with this hearty Greek Lentils recipe, a one-pot wonder that's as nutritious as it is delicious. Packed with protein-rich lentils, aromatic vegetables, and the bold seasoning of oregano and cumin, this dish captures the essence of rustic Greek cuisine. A splash of red wine vinegar adds a subtle tang, while fresh parsley and optional crumbled feta cheese provide the perfect finishing touch. With just 10 minutes of prep time and a simmering pot full of nourishing ingredients, this recipe is ideal for a wholesome weeknight dinner. Serve it with crusty bread or spooned over rice for a satisfying, vegetarian-friendly meal full of Mediterranean warmth and flavor.
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 cup canned diced tomatoes
- 4 cups vegetable broth or water
- 2 tablespoons red wine vinegar
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.25 cup crumbled feta cheese (optional, for serving)
Instructions
Rinse the lentils under cold running water. Pick through to remove any debris, and set them aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and diced carrot, cooking for another 2-3 minutes until fragrant.
Add the canned diced tomatoes and cook for 3 minutes to allow the flavors to meld.
Stir in the rinsed lentils, vegetable broth (or water), red wine vinegar, bay leaf, dried oregano, ground cumin, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced slightly. Add more broth if necessary to achieve your desired consistency.
Remove the bay leaf before serving.
Taste and adjust seasoning with additional salt or vinegar if desired.
Ladle the Greek Lentils into bowls, and garnish with fresh parsley and crumbled feta cheese if using. Serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 7115 mg | 309% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 23.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
