Ingredients
Scale
- 1 cup green or brown lentils
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup bell peppers (any color), diced
- 1 cup carrots, thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
Instructions
- Rinse lentils under cold water and cook in a saucepan with 3 cups of water for 20-25 minutes until tender.
- While lentils are cooking, heat olive oil in a large skillet over medium heat. Sauté onions and garlic until translucent (3-4 minutes).
- Add bell peppers and carrots to the skillet; stir-fry for about 5 minutes until slightly softened.
- Incorporate cooked lentils along with soy sauce, cumin, and smoked paprika. Cook for an additional 5 minutes for flavors to meld.
- Serve hot on its own or over rice/quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg