Looking for a satisfying, fiber-packed meal that’s completely gluten-free? This hearty lentil and veggie skillet hits all the right notes. It’s loaded with veggies, plant-based protein, and plenty of tummy-friendly fiber.
Ingredients
- 1 cup dried brown lentils, rinsed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground pepper, to taste
- 2 cups vegetable broth
- 2 cups chopped spinach or kale
Instructions
Begin by cooking the lentils in a medium saucepan. Add the lentils and vegetable broth, bring to a simmer, and reduce the heat to maintain a gentle bubble. Cover and cook for about 20 minutes, or until the lentils are tender.
While the lentils cook, warm the olive oil in a large skillet over medium heat. Stir in the onion, carrots, and celery. Sauté until the vegetables turn soft and golden, about 5 to 7 minutes. Add the garlic, stirring for another minute until fragrant.
Next, pour in the diced tomatoes and toss in the dried oregano and basil. Allow the mixture to simmer and thicken slightly. Then, fold in your cooked lentils, stirring gently to combine. Drop in the chopped spinach (or kale) and let it wilt for a minute or two. Finally, season with salt and pepper to your liking.
This recipe makes a wonderfully cozy meal any night of the week. It’s perfect for anyone craving a gluten-free dish that’s rich in plant-based protein and fiber. Add grated cheese or nutritional yeast for extra flavor, or switch up the veggies with zucchini or bell peppers for variation. Best of all, it’s a simple, one-skillet wonder you can feel great about eating—and sharing.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
