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One-Pot Vegetable and Lentil Recipe. A vibrant, flavor-packed vegetable and lentils dinner made Mediterranean-style. Ready in less than one hour!
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4.31 from 84 votes

One-Pot Vegetables and Lentil Recipe

This easy lentils recipe is straight from my mother’s Mediterranean kitchen. It’s every bit a vibrant, healthy and satisfying meal!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: 100 Family Favorite Easy Healthy Recipes
Cuisine: Mediterranean
Keyword: gluten free, healthy, lentils, soup, stew, vegan, vegetables, vegetarian
Servings: 4
Author: Sweet Basil

Ingredients

  • 1 1/2 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 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Cayenne Pepper (optional)
  • 3 Cups Canned Diced Tomatoes
  • 2 1/2 Cups Water
  • 1 Cup Chopped Fresh Parsley stems removed
  • Lime Wedges to Serve
  • Bread to Serve
US Customary - Metric

Instructions

  • Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
    1 1/2 Cups Green Lentils
  • Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
    Olive Oil
  • Add the onions, garlic, and remaining vegetables.
    1/2 Yellow Onion, 2 Cloves Garlic, 1 Zucchini Squash, 1 Bulk Carrot, 2 Celery Stalks, 1 Russet Potato
  • 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.
    Salt and Pepper, 1 teaspoon Ground Coriander, 1 teaspoon Ground Cumin, 1 teaspoon Turmeric Powder, 1/2 teaspoon Ground Cinnamon, 1/2 teaspoon Cayenne Pepper
  • Add the tomatoes and water.
    3 Cups Canned Diced Tomatoes, 2 1/2 Cups 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!
    Lime Wedges to Serve, Bread to Serve, 1 Cup Chopped Fresh Parsley

Notes

refrigerate left overs for 3-4 days

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 43g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 366mg | Fiber: 14g | Sugar: 10g