Lentil and Veggie Breakfast Skillet
A quick and easy high-protein vegan breakfast skillet combining green lentils and vibrant veggies for a delicious and satisfying start to your day.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
31g protein
45g carbs
8g fat
Ingredients
For 4 servings
- 1 cup green lentils
- 2 tablespoons olive oil
- 1 onion
- 1 red bell pepper
- 1 zucchini
- 1 cup cherry tomatoes
- 2 cups spinach
- salt — to taste
- black pepper — to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- 1
Rinse the green lentils under cold water and cook according to package instructions until tender, about 12-15 minutes. Drain and set aside.
- 2
While the lentils are cooking, dice the onion, red bell pepper, and zucchini.
- 3
In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
- 4
Add the red bell pepper and zucchini to the skillet and cook for another 3 minutes until they begin to soften.
- 5
Add cherry tomatoes, cooked lentils, and spinach to the skillet. Season with salt, black pepper, garlic powder, and paprika. Stir and cook for 2 more minutes until the spinach is wilted.
- 6
Serve hot and enjoy your nutritious breakfast skillet.
Cook it this week.
NeatEat plans Lentil and Veggie Breakfast Skillet — and the rest of your week — around your budget, groceries included.