Mediterranean Lentils
Elevate your weeknight dinners with this hearty and wholesome Mediterranean Lentils recipe, a one-pan wonder bursting with vibrant flavors and healthy ingredients. Tender green or brown lentils are simmered in water or vegetable broth, then combined with a savory medley of sautéed onion, garlic, carrot, and celery. Infused with aromatic spices like cumin, oregano, and paprika, and brightened with fresh parsley and a squeeze of lemon juice, this dish offers the perfect balance of earthy, tangy, and savory notes. Baby spinach adds a fresh pop of color and nutrients, while optional crumbled feta cheese lends a creamy, tangy finish. Ready in just 50 minutes, this gluten-free, vegetarian dish is perfect as a comforting main course or a flavorful side, especially when paired with crusty bread for a satisfying Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 3 cups water or vegetable broth
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large carrot, diced
- 1 stalk celery stalk, diced
- 1 cup diced tomatoes (canned, with juices)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Rinse the lentils under cold water, then place them in a medium saucepan with water or vegetable broth.
Bring the lentils to a boil, then reduce the heat to a simmer. Cook for 20–25 minutes, or until tender but not mushy. Drain and set aside.
While the lentils are cooking, heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and cook for 3–4 minutes, stirring often, until translucent.
Stir in the minced garlic, diced carrot, and celery. Cook for another 5–6 minutes, or until the vegetables begin to soften.
Add the diced tomatoes (with their juices), ground cumin, dried oregano, paprika, salt, and black pepper. Stir well to combine.
Reduce the heat to low and allow the vegetable mixture to simmer for 8–10 minutes, stirring occasionally.
Stir the cooked lentils into the skillet, mixing well to combine them with the vegetables and seasonings. Simmer for another 5 minutes.
Add the baby spinach and stir until wilted, about 1–2 minutes.
Remove the skillet from heat and stir in the fresh parsley and lemon juice.
Taste and adjust seasoning, adding more salt or lemon juice as needed.
Serve warm, topped with crumbled feta cheese if desired, alongside crusty bread or as a main dish.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.0 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 530 mg | 11% | |
*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.
