- 1 tbsp vegetable oil or olive oil
- 1 large onion chopped
- 2 carrots chopped (or use frozen mixed veggies)
- 2 cloves garlic minced
- 1 tsp dried thyme or Italian seasoning
- 1 tsp cumin optional, for warmth
- 1½ cups dried brown or green lentils rinsed
- 1 15 oz can diced tomatoes (or 2 fresh tomatoes, chopped)
- 6 cups water or low-cost broth bouillon cubes work great!
- Salt & pepper to taste
- 1-2 handfuls spinach or chopped greens optional
- A squeeze of lemon or vinegar for brightness, optional
Sauté base veggies: Heat oil in a large pot over medium heat. Add onion and carrots; cook 5-6 minutes until softened.
Season: Stir in garlic, thyme, and cumin. Cook another minute.
Add lentils & liquids: Add lentils, tomatoes, and water or broth. Stir. Bring to a boil.
Simmer: Reduce heat, cover, and simmer 30-35 minutes, until lentils are soft.
Finish strong: Add greens (if using) and cook 2-3 more minutes. Season with salt, pepper, and a splash of acid for flavor balance.
Serve & store: Great for meal prep—stores well in the fridge or freezer!
Calories: 220kcalCarbohydrates: 30gProtein: 13gFat: 5gFiber: 12gSugar: 4g
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