Yummy Lentil Yumminess
Dive into the hearty, comforting world of "Yummy Lentil Yumminess," a flavorful lentil stew loaded with wholesome ingredients and aromatic spices. This one-pot recipe combines tender green or brown lentils with savory vegetable broth, a medley of fresh vegetables like carrots, celery, and spinach, and a fragrant blend of cumin, smoked paprika, and coriander. Simmered to perfection and finished with a splash of zesty lemon juice and fresh parsley, this dish is packed with plant-based protein and vibrant flavors. Ready in under 45 minutes, it's the perfect cozy meal for busy weeknights or meal prep. Serve it solo or alongside crusty bread or rice for a satisfying, nutrient-rich feast that’s naturally vegan and gluten-free.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for 3-4 minutes until the vegetables begin to soften.
Add the ground cumin, coriander, and smoked paprika. Stir well to coat the vegetables in the spices, and cook for another 1 minute to release the spices' aroma.
Pour in the vegetable broth and canned diced tomatoes (including their juices). Stir to combine.
Add the rinsed lentils and the bay leaf to the pot. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the lentils are tender. Stir occasionally to prevent sticking.
Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes until the spinach is wilted.
Season the lentils with salt and black pepper to taste.
Finish the dish by stirring in the lemon juice and sprinkling with fresh parsley.
Serve warm as a standalone dish or pair with crusty bread or rice for a more substantial meal. Enjoy!
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5367 mg | 233% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 35.8 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4053 mg | 86% | |
*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.
