Lentil & Spinach Skillet with Lemon-Herb Quinoa

Name: Lentil & Spinach Skillet with Lemon-Herb Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1 yellow onion (diced); 3 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon dried basil; 1.5 cup red lentils (rinsed); 14.5 ounce diced tomatoes (undrained); 3 cup vegetable broth; 5 ounce fresh spinach; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1.5 cup quinoa (rinsed); 3 cup water; 1 lemon (zested and juiced); 0.25 cup fresh parsley (chopped); 0.25 cup grated Parmesan cheese

A quick-cooking, high-protein vegetarian meal featuring tender red lentils simmered with diced tomatoes and fresh spinach, complemented by bright lemon-herb quinoa.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $2.42/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
1 yellow onion (diced)
3 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon dried basil
1.5 cup red lentils (rinsed)
14.5 ounce diced tomatoes (undrained)
3 cup vegetable broth
5 ounce fresh spinach
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 cup quinoa (rinsed)
3 cup water
1 lemon (zested and juiced)
0.25 cup fresh parsley (chopped)
0.25 cup grated Parmesan cheese

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant.
Add the rinsed red lentils, diced tomatoes (undrained), and vegetable broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until lentils are tender. Meanwhile, prepare the quinoa.
While the lentils are simmering, combine the rinsed quinoa and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
Once the quinoa is cooked, stir in the lemon zest, lemon juice, and chopped fresh parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Once the lentils are tender, stir the fresh spinach into the skillet until wilted, about 2 minutes. Season the lentil mixture with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Serve the Zesty Lentil & Spinach Skillet over the lemon-herb quinoa. Garnish with grated Parmesan cheese, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 485
Protein: 27.5 g
Carbohydrates: 75.3 g
Fat: 8.7 g
Fiber: 23.1 g
Sodium: 780 mg
Saturated Fat: 1.2 g
Sugar: 5.4 g
Cholesterol: 2 mg