Mental with Lentil Lentil Side Dish
Add a hearty, nutritious twist to your mealtime with the vibrant and flavorful "Mental with Lentil" lentil side dish! This recipe combines protein-packed green lentils with a medley of aromatic spices like cumin, coriander, and smoked paprika, creating a dish that’s both wholesome and irresistibly fragrant. Tender lentils are simmered in a savory tomato and vegetable broth base, enriched with sautéed onion, garlic, carrot, and celery for a perfectly balanced bite. Ready in under an hour, this one-pot wonder is ideal as a comforting side dish or a standalone light entrée. Garnished with fresh parsley for a splash of color and zest, this recipe is a perfect fit for plant-based eaters and anyone looking to elevate their lentil game. Whether for weeknight dinners or meal preps, this lentil side dish is sure to leave everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup green lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Rinse the lentils under cold water to remove any debris and set them aside.
In a medium saucepan, combine the rinsed lentils and 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and let simmer for 20-25 minutes until the lentils are tender but not mushy. Drain and set aside.
While the lentils cook, heat olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables start to soften.
Sprinkle the ground cumin, ground coriander, smoked paprika, salt, and black pepper over the vegetables. Stir well to coat the vegetables with the spices.
Add the tomato paste to the skillet and cook for 1 minute, stirring to combine.
Pour in the vegetable broth, stir, and bring the mixture to a gentle simmer.
Stir in the cooked lentils, ensuring they are evenly coated with the flavorful sauce.
Let the dish simmer gently for 5-7 minutes, stirring occasionally, until the flavors meld together and the liquid is slightly reduced.
Taste and adjust seasoning if needed. Remove the skillet from the heat.
Garnish with chopped parsley (if using) and serve warm as a side dish or light main.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3172 mg | 138% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 22.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2502 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.
