Ingredients
Scale
- 1 cup dried lentils, rinsed
- 2 cups sliced mushrooms
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, chopped
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant.
- Stir in mushrooms and carrots, cook for 5 minutes.
- Add lentils, cumin, paprika, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Adjust seasoning if needed and serve hot.
Notes
- Use brown or green lentils for best texture.
- Add spinach or kale for extra greens.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg