Mediterranean Lentil Pan with Tomatoes
A hearty, protein-rich dish with red lentils, sun-ripened tomatoes, and Mediterranean herbs.
- 30 min
- 3 servings
- Main course
- gluten-free
- lactose-free
- nut-free
- vegan
- vegetarian
- folatreich
- plant-based
- high in protein
Ingredients
- 200 g Red Lentils
- 400 g Tomatoes (fresh)
- 100 g Onion (large)
- 9 g Garlic
- 10 g Olive Oil
- 1 piece Oregano (dried)
Instructions
- Finely chop the onion and garlic. Heat the olive oil in a large pan and sauté the onion until translucent.
- Add the garlic and sauté for another minute until fragrant.
- Add the red lentils and briefly roast them. Pour in 500ml of water and bring to a boil.
- Add the tomatoes and oregano. Simmer over medium heat for 15-20 minutes until the lentils are tender.
- Season with salt, pepper, and fresh herbs. Serve hot, optionally garnished with fresh basil.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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