Looking for a quick and satisfying weeknight dinner? This Easy Zucchini Lentil Skillet is your new go-to recipe!

Scale

Skillet Ingredients:

1 medium yellow onion, fine dice
2 to 3 medium zucchinis (16 to 18 oz.), unpeeled, quartered lengthwise, thinly sliced
1 red bell pepper, small dice
1 Tablespoon minced garlic
1 Tablespoon tomato paste
1 – [ 14 oz. can ] canned lentils, drained and rinsed *

Spice/Herb Ingredients:

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Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
In a large skillet, add the diced onions, zucchini, and red bell peppers, sauté over medium-high heat for 9 to 11 minutes until tender, add a splash of water, if needed to avoid burning. Add the Spice/Herb Mix about half-way through the sautéing, stir well.
Push the veggies to the sides of the skillet to create a space in the center, then lower the heat to medium, add the minced garlic and tomato paste in the center of the skillet, sauté, stirring the tomato paste and garlic constantly for one minute. Then mix the garlic/tomato paste mixture into the sauteed onions, red bell peppers, and zucchini.
Once the onions, red bell peppers, and zucchini are tender, then add the drained and rinsed lentils, gently stir. Simmer until heated through.

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 4 (makes 5 cups)