Skillet
Skillet lentils with roasted peppers
Brown lentils simmered with onion and paprika, then folded with roasted peppers and spinach. A one-skillet main that reheats well.
Allergens: None of the common allergens in the base recipe.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1 1/2 cups brown lentils, rinsed
- 3 1/2 cups water
- 1 teaspoon kosher salt
- 1 cup roasted red peppers, drained and sliced (jarred is fine)
- 3 cups baby spinach
- 1 tablespoon red wine vinegar
- Black pepper
Method
- Warm the oil in a wide skillet over medium heat. Cook the onion until soft, about 6 minutes. Add garlic, paprika, and cumin and stir for 30 seconds.
- Add lentils, water, and salt. Bring to a simmer, cover, and cook 25 to 30 minutes, until the lentils are tender but not mushy. Add a splash of water if the pan goes dry before they are done.
- Uncover. Stir in the peppers and spinach and cook 2 minutes, until the spinach wilts and most of the liquid has cooked off.
- Turn off the heat. Stir in the vinegar and black pepper. Taste and add salt if it needs it.
Kitchen notes
- Brown lentils hold their shape. Red lentils will fall apart and make this more like a stew.
- Leftovers keep 4 days refrigerated. They thicken as they sit; loosen with a spoon of water when reheating.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow a qualified clinician.