Easy Lentil Zucchini Skillet
An invigorating Easy Lentil Zucchini Skillet packed with flavor, perfect for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 cup Brown Lentils (soaked up savory spices)
- 2 medium Zucchini (sliced)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Cumin Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Black Pepper (adjust to taste)
- 1/4 cup Fresh Herbs (Parsley or Cilantro, chopped)
- 1 cup Diced Tomatoes
- 1/2 teaspoon Red Chili Flakes (for heat)
- 1 tablespoon Lemon Juice (splash at the end)
Instructions
- Start by giving the brown lentils a good soak to soften them up.
- While the lentils soak, chop your onion, mince the garlic, and slice the zucchini.
- In a large skillet, heat the extra virgin olive oil over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until it’s translucent.
- Toss in the minced garlic and let it cook for another minute.
- Stir in the cumin powder, smoked paprika, salt, and black pepper.
- Add the sliced zucchini to the skillet and sauté for about 5 minutes.
- Mix in the soaked brown lentils and diced tomatoes.
- Reduce the heat to low and let everything simmer for about 10 minutes.
- Sprinkle in the red chili flakes for some heat and finish with a squeeze of fresh lemon juice.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Use canned lentils to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg