Mel's Lentil Leek Saute

Elevate your plant-based meals with Mel's Lentil Leek Sauté, a wholesome and flavorful recipe that's both nutritious and satisfying. This hearty dish combines tender green or brown lentils with sautéed leeks, sweet carrots, and fragrant garlic, all enhanced by earthy cumin, smoky paprika, and a touch of thyme. A splash of vegetable broth and a finish of zesty lemon juice create a perfectly balanced flavor profile. Ready in just 45 minutes, this protein-packed recipe is ideal for weeknight dinners or meal prep. Garnish with fresh parsley for a vibrant touch and serve with crusty bread or alongside roasted vegetables for a complete and comforting meal. Simple, healthy, and bursting with warmth, this dish is a true celebration of plant-based cooking.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup green or brown lentils
• 3 cups water
• 2 medium leeks (white and light green parts only)
• 2 tablespoons olive oil
• 3 large garlic cloves
• 1 medium carrot
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup vegetable broth
• 2 tablespoons fresh parsley (optional, for garnish)
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the lentils under cold water and remove any debris or stones. Place the lentils in a pot with 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for about 20 minutes or until the lentils are tender but not mushy. Drain and set aside.

Step 2

While the lentils are cooking, thoroughly clean the leeks by slicing them in half lengthwise and rinsing under running water to remove dirt and grit. Slice the leeks thinly into half-moons.

Step 3

Peel and mince the garlic cloves. Peel and dice the carrot into small pieces.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the leeks and carrot and sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 5

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.

Step 6

Stir in the cooked lentils, ground cumin, paprika, dried thyme, salt, and black pepper. Mix well to combine.

Step 7

Pour in the vegetable broth and cook for an additional 3-4 minutes, allowing the flavors to meld and the liquid to slightly reduce.

Step 8

Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning if needed.

Step 9

Serve warm, garnished with fresh parsley if desired. This dish pairs well with crusty bread or as a side to roasted vegetables or protein.

Nutrition Facts

Serving size	(1291.8g)

Amount per serving	% Daily Value*
Calories	641.2

Total Fat 30.7g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2595.3mg	0%
Total Carbohydrate 75.1g	0%
Dietary Fiber 24.1g	0%
Total Sugars 14.1g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 240.5mg	0%
Iron 14.3mg	0%
Potassium 1552.0mg	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: 41.2%

Protein: 14.0%

Carbs: 44.8%