Lentils with vegetables is a healthy and hearty dinner, perfect for a cold evening meal. This one-pan recipe is easy to make and tastes great!
The ingredients for this meal come from Trader Joe’s, which is conveniently close to where I live. If you don’t have a Trader Joe’s nearby, you can find the makings for this dish at another store.
I make lentils with vegetables often, using whatever vegetables I have on hand, but usually it’s with the ingredients in this recipe. The recipe uses packaged steamed lentils, but you can make your own from dried lentils. Likewise, you can chop the vegetables or use the pre-chopped vegetable mix called Mirepoix (substitute the vegetables in my recipe with two containers of Mirepoix).
I have served this dish with Trader Joe’s frozen Rice Medley, a blend of brown rice, red rice, and black barley. It was tasty and took no time to heat. (I’d put a link to it here, but it isn’t on Trader Joe’s website.) I’ve also served the lentils and vegetables over brown rice.
The dish makes great leftovers, as the flavors merge together as it sits in the refrigerator.
This recipe makes about 6 servings.
Ingredients
You need the following ingredients to make this lentils with vegetables recipe.
- 3 tablespoons olive oil
- 2 cups carrots, chopped into 1/4-inch pieces
- 1 cup onion, chopped into 1/4-inch pieces
- 1 cup celery, chopped into 1/4-inch pieces
- 1 cup red bell pepper, chopped into 1/4-inch pieces
- 1 pound package steamed lentils, broken up with your fingers
- Aleppo pepper, 1/2 teaspoon or to taste (or another pepper of your choice)
- Kosher salt, to taste
- 2 cups cherry tomatoes, halved
Directions
Heat the oil in a large skillet over medium heat.
Add the carrots, onion, and celery to the skillet and turn up the heat to medium high. Cook the vegetables for 3-5 minutes, stirring often. Add the red peppers and continue to cook the vegetables until the carrots are slightly tender when pierced with a fork.
Turn down the heat to low and add the lentils. Stir everything together and warm the lentils, gently stirring occasionally. Add pepper and salt and stir.
When the lentils are warm, stir in the tomatoes and cook the mixture just until the tomatoes start to soften. Taste and adjust the seasoning as needed.
Serve the lentils and vegetables over rice or grains, or eat the dish on its own.
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- Carrot, Ginger and Orange Soup
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- Pasta with Roasted Squash, Red Peppers, and Onions
- Roasted Pumpkin Panzanella