Description
A hearty and wholesome dish featuring lentils, mushrooms, and walnuts packed with protein and fiber, perfect for any meal.
Ingredients
Scale
- 1 cup green lentils
- 2 cups fresh cremini or button mushrooms, sliced
- 1/2 cup raw walnuts, toasted
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water until clear to remove impurities.
- Finely chop the onion and garlic.
- In a large skillet, heat the extra virgin olive oil over medium heat.
- Add the diced onions and sauté for about five minutes until translucent.
- Add the minced garlic and sliced mushrooms to the skillet; cook until mushrooms are tender.
- Stir in the rinsed lentils along with cumin and smoked paprika, cooking for two minutes.
- Pour in the vegetable broth, stir to combine, and bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for 25-30 minutes or until lentils soften.
- Before serving, fold in the toasted walnuts.
Notes
For a creamier texture, mash a portion of the lentils before serving. Feel free to substitute walnuts with pecans or almonds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg