Lentil & Mushroom Skillet
A robust and savory skillet meal featuring earthy lentils and mushrooms, simmered with spinach and aromatic herbs, then finished with nutritional yeast for a rich, umami flavor.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $1.67/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Sugar
- High-Protein
- High-Fiber
- Halal
Tags
- quick
- healthy
- savory
- comfort food
- budget-friendly
- stir-fry
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (small, diced)
- 8 ounce cremini mushrooms (sliced)
- 3 cup brown or green lentils (cooked)
- 4 cup fresh spinach
- 4 tablespoon nutritional yeast
- 1 teaspoon dried thyme
- 0.5 teaspoon garlic powder
- 0.25 cup water
- 2 tablespoon fresh parsley (chopped)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and 8 ounces sliced cremini mushrooms. Cook, stirring occasionally, until mushrooms are softened and onion is translucent, about 7-8 minutes.
- Stir in 3 cups cooked brown or green lentils, 4 cups fresh spinach, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, and 1/4 cup water. Cook for 5 minutes, stirring until spinach is wilted.
- Remove from heat and stir in 4 tablespoons nutritional yeast until combined.
- Divide among 4 bowls. Garnish with 2 tablespoons chopped fresh parsley.
Nutrition (per serving)
- Calories: 269
- Protein: 20 g
- Carbohydrates: 45.6 g
- Fat: 3.8 g
- Fiber: 9.7 g
- Sodium: 42 mg
- Saturated Fat: 0.5 g
- Sugar: 4.8 g