Scentilentil Journey
Embark on a flavor-packed adventure with "Scentilentil Journey," a vibrant and nutritious one-pot dish that celebrates the heartiness of green lentils and an aromatic medley of spices. This wholesome recipe combines earthy cumin, warm turmeric, smoky paprika, and fresh vegetables like carrots, celery, and cherry tomatoes for a symphony of textures and flavors. Ready in just 50 minutes, it’s simmered in a savory vegetable broth and brightened with zesty lemon and fresh parsley for a refreshing finish. Perfect as a satisfying weeknight meal or a meal prep favorite, this lentil recipe is rich in protein, loaded with veggies, and irresistibly comforting. Let the journey begin!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup green lentils
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 diced celery stalk
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 leaf bay leaf
- 1 cup, halved cherry tomatoes
- 2 cups baby spinach
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 zested and juiced lemon
Instructions
Rinse the green lentils thoroughly under cold running water and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
Sprinkle in the cumin seeds, ground coriander, smoked paprika, and turmeric. Stir well to release the aromas of the spices.
Add the tomato paste and cook for 1-2 minutes, ensuring it is evenly mixed with the vegetables.
Pour in the vegetable broth and stir to combine. Add the rinsed lentils and the bay leaf.
Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for 20 minutes, stirring occasionally.
After 20 minutes, add the halved cherry tomatoes. Continue to simmer for another 10 minutes, or until the lentils are tender but not mushy.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Season with salt, black pepper, lemon zest, and lemon juice. Adjust to suit your taste.
Serve warm, garnished with freshly chopped parsley. Enjoy your Scentilentil Journey!
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4831 mg | 210% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 37.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4117 mg | 88% | |
*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.
