Lentils Jacob's Guile

Discover the rustic charm of "Lentils Jacob's Guile," a hearty, one-pan dish that's as nourishing as it is flavorful. Packed with protein-rich brown lentils, vibrant vegetables like carrots, celery, and spinach, and a medley of warm spices including cumin, smoked paprika, and coriander, this dish offers a symphony of earthy, smoky, and tangy flavors. A splash of lemon juice adds a bright finish, while a dollop of tomato paste deepens the savory profile. Perfectly satisfying as a vegan main course or a robust side, this versatile recipe comes together in just 50 minutes, making it ideal for cozy weeknight dinners. Try serving it with crusty bread or a side salad for a complete, wholesome meal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup brown lentils
• 4 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoons ground coriander
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Rinse the lentils thoroughly under cold running water and set aside.

Step 2

In a medium saucepan, combine the lentils and 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the lentils are tender but not mushy. Drain and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until vegetables are softened.

Step 4

Add the minced garlic, ground cumin, smoked paprika, ground coriander, and dried thyme to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 5

Stir in the tomato paste and cook for 1 minute, allowing the paste to caramelize slightly.

Step 6

Pour in the vegetable broth and stir to combine. Bring to a gentle simmer.

Step 7

Add the cooked lentils to the skillet and mix well. Season with salt and black pepper.

Step 8

Simmer the mixture for 10 minutes, allowing the flavors to meld. If the mixture looks too thick, add a splash of water or broth to adjust consistency.

Step 9

Stir in the baby spinach and cook for 2-3 minutes until wilted.

Step 10

Finish by stirring in the lemon juice. Taste and adjust seasoning if needed.

Step 11

Serve warm as a main dish or side, garnished with fresh herbs like parsley if desired.

Nutrition Facts

Serving size	(2038.4g)

Amount per serving	% Daily Value*
Calories	814.3

Total Fat 34.5g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3704.3mg	0%
Total Carbohydrate 102.1g	0%
Dietary Fiber 31.1g	0%
Total Sugars 24.3g
Protein 32.5g	0%

Vitamin D 0IU	0%
Calcium 371.5mg	0%
Iron 15.4mg	0%
Potassium 2646.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 15.3%

Carbs: 48.1%