A vibrant, one-pan meal packed with plant-based protein and colorful vegetables. This hearty skillet is seasoned with Mediterranean herbs, offering a taste of the sun in a budget-friendly and nutritious dish.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium zucchini (~400g), diced
- 1 large red bell pepper, diced
- 200g brown or green lentils, rinsed
- 400g can diced tomatoes
- 750ml vegetable broth or water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 100g fresh spinach
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- 2.Add the minced garlic, diced zucchini, and diced red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- 3.Stir in the rinsed lentils, canned diced tomatoes (with their juice), vegetable broth, dried oregano, and dried thyme. Season with salt and pepper.
- 4.Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender and have absorbed most of the liquid.
- 5.Remove from heat and stir in the fresh spinach until it wilts. Squeeze in the lemon juice, taste, and adjust seasoning if needed before serving.
Nutrition Information
Why this recipe
This recipe is exceptionally healthy and balanced, providing high-quality plant-based protein and fiber from lentils, which supports digestion and sustained energy. It's rich in vitamins and antioxidants from colorful vegetables, promoting overall wellness.
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