Description
A quick and easy recipe for velvety lentils infused with the rich, tangy flavor of sun-dried tomatoes. Perfect for busy weeknights!
Ingredients
Scale
- 1 cup lentils
- 4 cups vegetable broth
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prep your ingredients by dicing the onion and mincing the garlic.
- In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic, sauté until softened and fragrant, about 5 minutes.
- Stir in the lentils, chopped sun-dried tomatoes, vegetable broth, oregano, and basil. Mix thoroughly.
- Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 25-30 minutes until the lentils are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil leaves.
Notes
Feel free to customize with your favorite vegetables or serve with cheese or yogurt for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg