Lentil Vegetable Supper Recipe
Humble, wholesome, mildly seasoned, easy one dish meal
Lentil Vegetable Supper Recipe: Serve this one dish meal over cooked grains or pasta, or chilled as a hearty salad. Jazz it up with herbs, hot sauce, or tamari.
This easy tasty lentil supper is a sample recipe from The 4 Ingredient Vegan by Maribeth Adams, with Anne Dinshah.
We also feature their delicious Artichoke, Leek And White Bean Soup
Total Prep & Cook Time: 70 min
Yield: 6 Servings
Nutrition Data Per Serving: 374 calories, 25g protein, 4g fat, 43g carb, 25g fiber, 321mg sodium
Ingredients:
- 1 Tbsp extra-virgin olive oil
- 4 cups bite-sized mixed fresh vegetables (see tip)
- 1 carton (32 ounces) unsalted vegetable broth
- 1 can unsalted (28 ounces) chopped tomatoes
- 2 1/2 cups dried brown lentils
- Salt and ground black pepper to taste
Directions:
- Heat the oil in a heavy soup pot over medium-high heat.
- Add the vegetables and cook and stir for about 7 minutes, or until slightly browned.
- Stir in the broth, tomatoes, and lentils.
- Bring to a boil.
- Turn the heat down to low, cover and simmer for about 50 minutes, or until the lentils are tender.
- Season with salt and pepper to taste before serving.
Recipe Tips:
Recommended vegetables include broccoli, carrots, cauliflower, celery, collard greens, green beans, kale, onions, sweet potatoes, and zucchini.
Frozen vegetables don't work well in this recipe because they tend to add a significant amount of water to the dish, causing it to be somewhat runny.
Savvy Veg felt that 8 servings is really more like it. That would bring down the calorie count, and using unsalted tomatoes and vegetable broth would reduce the sodium.
Soaking the lentils for a few hours in hot water before cooking will make for shorter cooking and softer lentils.
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