Hearty Red Lentil and Root Vegetable Skillet
A comforting and quick one-pan meal featuring protein-rich red lentils and finely diced seasonal root vegetables. Savory and deeply satisfying for a cold December evening, prepared efficiently for busy weeknights.
Ingredients
- Carrot70 g
- Onion40 g
- Garlic5 g
- Tomato paste10 g
- Olive oil10 ml
- Salt1 g
- Black pepper0.5 g
- Red lentils75 g
- Water300 ml
- Parsnip70 g
- Vegetable broth150 ml
- Dried thyme1 g
Instructions
- 1Step 1
Rinse the red lentils thoroughly under cold water (this takes about 1 minute).
- 2Step 2
Finely dice the carrot, parsnip, and onion (this takes about 4 minutes). Mince the garlic (this takes about 1 minute).
- 3Step 3
Heat the olive oil in a large skillet or pot over medium-high heat (this takes about 1 minute).
- 4Step 4
Add the diced carrot, parsnip, onion, and minced garlic to the skillet. Sauté for 2 minutes until slightly softened.
- 5Step 5
Stir in the rinsed red lentils, vegetable broth, water, tomato paste, dried thyme, salt, and black pepper. Bring the mixture to a boil (this takes about 1 minute).
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