1 tbsp extra virgin olive oil
½ yellow onion (medium, diced)
½ cup dry red lentils (rinsed)
1 cup vegetable broth (plus more as needed)
1 ½ cups fire roasted diced tomatoes (from can, with juices)
2 tbsp parsley (chopped)
1
Heat the oil in a pot over medium heat. Add the onion and cook for four to six minutes until softened.
Add the lentils, broth, and diced tomatoes and stir to combine. Cover and reduce the heat to low. Simmer for 12 to 15 minutes or until the lentils are tender. Add more broth as needed to prevent it from drying. Season with salt and pepper.
Remove from the heat and add the parsley. Divide evenly between bowls or plates and enjoy!
Notes
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Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/3 cups.
More Flavour
Add Moroccan spice, a dash of smoked paprika, or chili flakes for spice.
Additional Toppings
Top with yogurt or a poached egg.
Ingredients
1 tbsp extra virgin olive oil
½ yellow onion (medium, diced)
½ cup dry red lentils (rinsed)
1 cup vegetable broth (plus more as needed)
1 ½ cups fire roasted diced tomatoes (from can, with juices)
2 tbsp parsley (chopped)