Lentil + Vegetable Skillet
This easy, healthy lentil and vegetable skillet is packed with fiber and plant-based protein. With less than 10 ingredients, and 45 (or less!) minutes from start to finish, this is the perfect healthy, quick, and easy recipe. Plus, it's vegan, plant-based, high fiber, and gluten-free!
Servings 6 people
Ingredients
- 3 cups water
- 1 cup dry lentils rinsed
- 1 tbsp olive oil
- 3 cloves garlic minced
- 3 medium carrots peeled and chopped
- 1 yellow onion diced
- 1 head broccoli chopped
- 1/4 cup low-sodium soy sauce (gluten-free if needed)
- 1/2 tsp ground black pepper
Instructions
- Bring water and rinsed lentils to boil in medium saucepan. Cover, reduce heat to low, and simmer until lentils are tender, about 15-20 minutes. Once lentils are cooked, drain any excess water and rinse cooked lentils in cool running water until cooled.
- Heat olive oil in skillet over medium-high heat.
- Add garlic and saute until fragrant, about 30 seconds.
- Add onion and carrots and saute until slightly softened, about 5-7 minutes.
- Add broccoli and saute until slightly softened, about 3-5 minutes.
- Once vegetables are tender, add cooled cooked lentils, soy sauce, and pepper and saute until lentils are reheated, about 1-2 minutes.
- Remove from heat and serve.
Video
Notes
- Make sure lentils are cooled before adding them to the skillet, or they won't hold their texture and will get mushy.
- Other vegetables can be added or swapped as desired or based on availability.
- To ensure recipe is gluten-free, make sure your soy sauce is certified gluten-free.
- For even faster prep time you can use frozen mixed vegetables instead of fresh vegetables. Note that cook times will be be shorter as well.