Veggie Lentils (pepper-free)

Leave a Comment / September 8, 2020
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Veggie Lentils (pepper free)

lentils with vegetables
Prep Time15 minutes
Active Time40 minutes
Course: Main Course, Side Dish
Cuisine: Colombian
Keyword: healthy lentils, lentils, vegetable lentils
Yield: 4

Materials

  • 1 cup lentils
  • 2 Tbsp olive oil
  • 1 large red onion, diced
  • 5 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 2 medium tomatoes, chopped
  • 1 cup spinach/kale/mustard greens, chopped
  • 1/2 tsp salt, more to taste
  • 1/4 tsp smoked paprika (optional)
  • 1/4 tsp cumin (optional)
  • 3 cups water

Instructions

  • Sautee onion and garlic in olive oil over medium flame until fragrant and they start to brown.
  • Add mushrooms and continue to sautee for another 5 minutes.
  • Add tomatoes and salt and sautee for another five minutes, or until tomatoes are broken down well.
  • Add greens, mix and sautee another two minutes.
  • Add water and lentils; add the chili powder and cumin if you are using them. Turn the flame to high to bring to a simmer and then return the flame to low. Cover and simmer until water is reduced to none and lentils are soft (approximatley 20 minutes). If needed, add more water.
  • Serve immediately or store in the refrigerator.

Notes

I make this with and without the spices and it is delicious both ways, so if you don’t have the cumin and smoked paprika it will still be great! 
Feel free to add in or substitute other vegetables. The recipe is very versatile so experiment and have fun with it. 
 
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