Hi! This is Suzy from The Mediterranean Dish. I am so honored to be with my friend Carrian and all of you here at Oh Sweet Basil today!

When it comes to making dinner, there is really no shortage of places from which to glean inspiration; an endless supply of creative ideas and trendy foods surrounds me! Yet, I so often find myself going to simple dinners from my childhood. Recipes that are hearty and unfussy, like today’s one-pot vegetable and lentil recipe.

This one is pretty much straight from my mother’s Mediterranean kitchen. It’s the kind of dinner people of the Mediterranean, where I grew up, call a “poor man’s pot.” But it’s every bit a vibrant, healthy and satisfying meal. 

This lentil recipe is one of those versatile go-to family meals. It starts with lots of vegetables, then come the green lentils which cook fairly quickly but still hold their shape. Because spring is upon us, I added zucchini squash to my usual carrot, potato, celery combination. But you can use a different summer squash; bell peppers; or even asparagus–make it as colorful as you like!

To bring it all together, I used a couple of my favorite earthy Mediterranean spices–cumin works incredibly well with lentils, by the way–along with fresh parsley and a splash of fresh lime juice.

Here is today’s one-pot vegetable and lentil recipe. 

Are Lentils and Beans the Same Thing?

Lentils and beans are members of the same legume family.

But, whether beans and legumes are the same thing, is up to interpretation.

Are Lentils Better For You Than Beans?

Lentils are lower in carbs than beans.

Lentils also have more fiber than beans.

Can Lentils Be Cooked in a Crock Pot?

Lentils can be cooked in a crock pot.

Cover with water and cook on low til lentils are soft and tender.

One-Pot Vegetables and Lentil Recipe

Yield: 4

One-Pot Vegetables and Lentil Recipe

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Ingredients

• 1 ½ cups green lentils
• Olive Oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 zucchini squash, diced
• 1 bulk carrot, diced
• 2 celery stalks, chopped
• 1 russet potato, diced
• Salt and pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper (optional)
• 3 cups canned diced tomatoes
• 2 ½ cup water
• 1 cup chopped fresh parsley, stems removed
• Lime wedges to serve
• Bread to serve

Instructions

Place the lentils in a bowl and cover with water.

Soak for 15 minutes or so.

Heat 1 tbsp olive oil in a large Dutch oven or heavy pot.

Add the onions, garlic and vegetables.

Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).

Stir in the lentils, salt and pepper and the remaining spices.

Then add the tomatoes and water.

Bring everything to a boil for 5 mins, stirring occasionally.

Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender.

Taste and adjust the spices to your liking.

Serve hot with your favorite crusty bread or some warm pita!

Enjoy

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 247 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 366mg Carbohydrates: 43g Fiber: 14g Sugar: 10g Protein: 12g

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