Lentils with Vegetables

This fast, easy recipe can be made with staples in your home. Add more vegetables, or leave them out. Swap the zucchini for carrots. Use water if you don’t have vegetable broth. I like to keep red lentils on hand because they quickly cook up to a hot, soft texture, as healthy comfort food.


  • 1 tablespoon coconut oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground paprika
  • 1/2 tsp garam masala spice blend
  • 2/3 cup red lentils
  • 1 zucchini diced
  • 2 handfuls of fresh spinach, torn apart
  • 1 cup tomato sauce
  • 1 1/2 cups vegetable broth, or water
  • Salt to taste


  1. Heat oil in a medium saucepan over medium-high heat.
  2. Add onion and garlic and saute stirring constantly until onion is soft, about 3 minutes.
  3. Add spices and lentils and stir to coat. 
  4. Add zucchini and spinach.
  5. Pour in sauce and water or broth and bring to boil. 
  6. Cover saucepan and reduce heat to simmer for 25 minutes or until over half of the liquid has evaporated and lentils are tender.

Makes three servings, when served alone. Also great served over rice.

Protein and greens

I learned some interesting stuff today about getting protein from veggies instead of animals. But the info is copyrighted. If you are interested in learning it too, and also in getting some free smoothie recipes at the same time, sign up for the FREE 3 day green smoothie challenge from the Green Divas.

It wasn’t a life changing experience for someone who already puts spinach in the blender frequently, but the info is written in an easy-to-learn-from format if you want to improve your nutrition knowledge.

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