Easy Flavor-Packed Lentils: A Cozy One-Pot Weeknight Dinner
A warm, nourishing dish made with lentils, spices, and vegetables, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Lentils
- 1 cup Green or Brown Lentils Rinsed and drained
Vegetables
- 1 medium Onion Finely chopped
- 2-3 cloves Garlic Minced
- 2 medium Carrots Diced
- 1-2 stalks Celery Chopped
Broth
- 4 cups Vegetable Broth
Oils
- 2 tablespoons Olive Oil
Spices
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- to taste Black Pepper
- 1 teaspoon Salt Adjust to taste
Herbs
- 1 handful Fresh Parsley or Cilantro Chopped, for garnish
Instructions
- Heat a large pot over medium heat and add olive oil. Once shimmering, add chopped onion and sauté for 5-7 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Add diced carrots and chopped celery, cooking for another 5 minutes.
- Stir in the rinsed lentils, coating them with the vegetable mixture.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and let simmer.
- Add cumin, paprika, and black pepper. Stir to combine.
- Cover and simmer for 25-30 minutes, stirring occasionally, until lentils are tender.
- Adjust seasoning with salt and additional spices if desired.
- Garnish with fresh parsley or cilantro before serving.
Notes
Serve with crusty bread or over rice. Leftovers can be stored in the refrigerator for up to five days.