Lentil Feta Skillet

⏱ 35 min · 🍽️ 4 Portionen · 🧂 11 Zutaten

Zutaten

  • 250 g red lentils
  • 1 can chopped tomatoes (400 g)
  • 200 g baby spinach
  • 200 g feta
  • 1 piece onion
  • 2 cloves garlic
  • 30 ml olive oil
  • 400 ml vegetable stock
  • 5 g dried oregano
  • 2 g smoked paprika
  • 1 pinch black pepper

Zubereitung

  1. Finely dice the onion and thinly slice the garlic. Warm the olive oil in a large skillet and soften the onion over medium heat until translucent.
  2. Add the garlic, oregano and smoked paprika and stir until fragrant. Blooming the spices in the oil gives far more depth than stirring them in later.
  3. Add the lentils, chopped tomatoes and stock. Bring to a boil, then simmer uncovered over low heat, stirring now and then, until the lentils are tender and the sauce has thickened.
  4. Fold in the spinach a handful at a time and let it wilt. Season with black pepper; go easy on salt, as the feta brings plenty.
  5. Crumble the feta over the top, cover the pan and leave it over low heat until the cheese is soft and creamy. Serve straight from the skillet.
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Lentil Feta Skillet
📖 Culinse
vegetarianquickmediterraneaneasy

Lentil Feta Skillet

Red lentils simmer down into a rich tomato sauce, spinach wilts into it, and feta melts on top into creamy pockets. Plant-forward protein in 25 minutes, one pan..

⏱

Kochzeit

35 min

🍽️

Portionen

4

🧂

Zutaten

11

Original ansehen ↗

Nährwerte

pro Portion

450 kcal

Kalorien

26 g

Eiweiß

19 g

Fett

44 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~4,65 € · ~1,15 €/Portion
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Zubereitung

  1. 1

    Finely dice the onion and thinly slice the garlic. Warm the olive oil in a large skillet and soften the onion over medium heat until translucent.

  2. 2

    Add the garlic, oregano and smoked paprika and stir until fragrant. Blooming the spices in the oil gives far more depth than stirring them in later.

  3. 3

    Add the lentils, chopped tomatoes and stock. Bring to a boil, then simmer uncovered over low heat, stirring now and then, until the lentils are tender and the sauce has thickened.

  4. 4

    Fold in the spinach a handful at a time and let it wilt. Season with black pepper; go easy on salt, as the feta brings plenty.

  5. 5

    Crumble the feta over the top, cover the pan and leave it over low heat until the cheese is soft and creamy. Serve straight from the skillet.