Lentils and Vegetables Recipe

Name: Lentils and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 1/2 whole Onion, Diced; 1 clove Garlic, Minced; 1 cup Green Lentils; 1- 1/2 cup Vegetable Broth; 1- 1/2 cup Water; 1 Tablespoon Spicy Honey Mustard; 1/4 teaspoons Salt (optional Depending On The Sodium Content Of Your Broth); 2 cups Spinach Leaves, Packed; 2 teaspoons Non Hydrogenated Non Dairy Butter; 12 whole Mushrooms; 1 whole Carrot, Sliced Thin On A Diagonal; 2 Tablespoons White Wine

Servings: persons

1 Tablespoon Extra Virgin Olive Oil
1/2 whole Onion, Diced
1 clove Garlic, Minced
1 cup Green Lentils
1- 1/2 cup Vegetable Broth
1- 1/2 cup Water
1 Tablespoon Spicy Honey Mustard
1/4 teaspoons Salt (optional Depending On The Sodium Content Of Your Broth)
2 cups Spinach Leaves, Packed
2 teaspoons Non Hydrogenated Non Dairy Butter
12 whole Mushrooms
1 whole Carrot, Sliced Thin On A Diagonal
2 Tablespoons White Wine

1
Heat the olive oil in a cast iron skillet or heavy pot.
2
Add the diced onion and minced garlic and saute on medium low for 5 minutes.
3
Add the lentils, water and broth and turn the heat up to high.
4
When the broth starts to boil, turn the heat down to low and simmer for 30 minutes (the lentils should be tender and the broth absorbed).
5
Turn off the heat and stir in the mustard and then the spinach.
6
In a separate pan, melt the Earth Balance.
7
Add mushrooms and carrot and saute on medium low for about 10 minutes.
8
Add the white wine and continue cooking until the wine is cooked off.
9
Plate the lentils and top with the carrots and mushrooms.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Extra Virgin Olive Oil, 1/2 whole Onion, Diced, 1 clove Garlic, Minced, 1 cup Green Lentils, and more.

Yes, Lentils and Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentils and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions