Description
A quick, creamy dish packed with nutrients, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 2 cups vegetable broth
- 1/2 cup sun-dried tomatoes (oil-packed, chopped)
- 1 cup heavy cream (or coconut cream for vegan)
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prep your ingredients by dicing the onion, mincing the garlic, and chopping the sun-dried tomatoes.
- In a large pan, heat olive oil over medium heat. Add onion and garlic; sauté until translucent.
- Stir in lentils, vegetable broth, and sun-dried tomatoes. Bring to a boil.
- Reduce heat and simmer until lentils are tender, about 25-30 minutes.
- Stir in heavy cream and simmer for another 5 minutes to blend flavors.
- Season with salt and pepper. Serve warm, garnished with fresh basil.
Notes
Try adding spinach or kale for extra nutrition. This dish can be made vegan by using coconut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 30mg