Spicy Red Lentil and Vegetable Hash
A quick and satisfying vegan skillet hash featuring protein-rich red lentils and vibrant vegetables, perfect for a light yet filling meal.
5 min
Prep
15 min
Cook
4
Serves
340
Calories
Macros · per serving
31g protein
54g carbs
6g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 1 tablespoon olive oil
- 1 onion
- 1 red bell pepper
- 2 cloves garlic
- 1 zucchini
- 1 cup canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 2 cups fresh spinach
- 2 cups water
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
- 2
In a large skillet, heat olive oil over medium heat.
- 3
Dice the onion and red bell pepper, mince the garlic, and slice the zucchini.
- 4
Add the onion, bell pepper, and garlic to the skillet and sauté for 3-4 minutes until the vegetables are softened.
- 5
Add the zucchini, sautéing for an additional 2 minutes.
- 6
Stir in the rinsed red lentils, canned diced tomatoes with their juice, ground cumin, chili powder, and water.
- 7
Season with salt and black pepper to taste.
- 8
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally until the lentils are tender.
- 9
Add the fresh spinach, stirring to wilt, and cook for an additional minute.
- 10
Serve the hash warm, garnishing with extra black pepper if desired.
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