Lentil Veggie Recipe

Rinse and simmer lentils

Rinse the lentils under cold water, removing any stones or debris. In a medium pot combine rinsed lentils, vegetable broth, and bay leaf. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes until lentils are tender but hold their shape. Skim any foam that rises.

When lentils are tender, remove bay leaf and set aside. Keep the pot on very low heat so lentils stay warm while you prepare vegetables, or drain a bit of excess liquid into a bowl if too much remains (reserve broth).

Sauté aromatics and vegetables

While lentils simmer, heat 2 tablespoons olive oil in a large skillet or wide pot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until onion is translucent and carrots begin to soften, about 6–8 minutes. Add diced red bell pepper and zucchini and cook 4–5 more minutes until vegetables are tender-crisp. Add minced garlic and cook 30–60 seconds until fragrant.

Build the sauce and season

Stir in the tomato paste and cook 1–2 minutes to remove raw edge. Add the canned diced tomatoes with their juices, dried thyme, oregano, smoked paprika, cumin (if using), red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and cook 4–6 minutes to meld flavors.

Taste the tomato-veggie mixture and adjust seasoning — add up to 1/2 teaspoon more salt or pepper if needed.

Combine with lentils

Add the cooked lentils (and any reserved broth to reach desired consistency) to the skillet with the tomato and vegetable mixture. Stir to combine, bring to a gentle simmer, and cook together 5–8 minutes so flavors marry. If mixture is too thick, add broth 1/4 cup at a time until it reaches a stew-like consistency.

Wilt greens and finish

Stir in chopped spinach or kale and cook 2–3 minutes until wilted (kale may take an extra minute). Remove pan from heat. Stir in lemon juice, 1 tablespoon olive oil, and chopped parsley. Taste and adjust salt, pepper, or lemon as needed.

Serve warm topped with an extra drizzle of olive oil and more fresh parsley or a squeeze of lemon if desired.