Lentil & Vegetable Bowl

A comforting and wholesome bowl filled with tender lentils, fresh spinach, and sweet bell peppers, seasoned with simple herbs for a nourishing stovetop meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $2.67/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Kosher
• Halal

Tags

• stir-fry
• sauté
• quick
• healthy
• comfort food
• savory

Ingredients

• 1.5 cup dried lentils (rinsed)
• 4 cup spinach (roughly chopped)
• 1 red bell pepper (medium, diced)
• 3 clove garlic (minced)
• 1.5 tablespoon olive oil
• 0.75 teaspoon dried thyme
• 0.75 teaspoon dried basil
• 0.25 teaspoon black pepper
• 4.5 cup unsalted vegetable broth
• 1 tablespoon red wine vinegar

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add diced red bell pepper and garlic, sauté for 2-3 minutes until fragrant.
2. Add rinsed dried lentils, dried thyme, dried basil, and black pepper to the pot. Stir to combine.
3. Pour in unsalted vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender. Stir occasionally.
4. Stir in chopped spinach and red wine vinegar. Cook for another 2-3 minutes until spinach is wilted.
5. Divide the hearty lentil and vegetable mixture into bowls and serve.

Notes

Lentils can vary in cooking time; ensure they are tender before serving. A bit of extra water or broth can be added if the mixture becomes too thick.

Nutrition (per serving)

• Calories: 312
• Protein: 22.1 g
• Carbohydrates: 53.6 g
• Fat: 6.8 g
• Fiber: 17.9 g
• Sodium: 57 mg
• Saturated Fat: 0.9 g
• Sugar: 3 g