Greek Style Lentils
Dive into a bowl of hearty, wholesome comfort with this Greek Style Lentils recipe, a vibrant, Mediterranean-inspired dish that's both nourishing and flavorful. Tender green or brown lentils are simmered with aromatic vegetables, rich vegetable broth, and fragrant spices like cumin and oregano, creating a stew that's both hearty and satisfying. A splash of red wine vinegar and fresh lemon juice adds a tangy brightness, while a garnish of creamy feta cheese and fresh parsley takes this dish to the next level. Perfect as a main course or a side dish, this recipe is easy to prepare in just 40 minutes and offers a deliciously healthy option for weeknight dinners or meal prep. Packed with plant-based protein, Greek flavors, and crave-worthy textures, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 1 large carrot
- 1 medium celery stalk
- 1 cup canned diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 0.33 cup crumbled feta cheese
Instructions
Rinse the lentils under cold water and pick out any debris or damaged lentils.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Dice the yellow onion, carrot, and celery. Mince the garlic.
Add the onion to the pot and sauté for 3-4 minutes, until softened.
Add the garlic, carrot, and celery to the pot. Stir and cook for another 3 minutes.
Stir in the cumin, oregano, and bay leaf. Cook for 30 seconds to toast the spices.
Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine.
Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender but not mushy.
Once cooked, remove the bay leaf. Stir in the red wine vinegar, lemon juice, salt, and black pepper.
Remove the pot from heat. Taste and adjust seasoning as needed.
Drizzle in the remaining 1 tablespoon of olive oil and sprinkle with chopped parsley.
Serve warm in individual bowls. Garnish each serving with crumbled feta cheese, additional parsley, and a squeeze of lemon if desired.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5656 mg | 246% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 33.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3605 mg | 77% | |
*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.
