Lemony Yellow Lentils

This slow cooker vegetarian recipe can be prepped in just 20 minutes for an easy weeknight meal option.

Lemony Yellow Lentils in black bowls
Photo: Jason Donnelly
Prep Time:
20 mins
Slow Cook Time:
5 hrs
Total Time:
5 hrs 20 mins
Servings:
6
Yield:
6 cups lentils + 1 1/4 cups quinoa mixture

Ingredients

  • 1 lemon

  • 1 ½ cup yellow lentils, rinsed and drained

  • 1 cup chopped onion

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 3 ½ cup low-sodium vegetable broth

  • ½ cup quinoa, rinsed and drained

  • 1 tablespoon olive oil

  • teaspoon garlic powder

  • Dash salt

  • Dash black pepper

  • ½ cup chopped toasted almonds

  • ¼ cup chopped fresh Italian parsley

  • Plain fat-free Greek yogurt

Directions

  1. Line a 3 1/2- or 4-qt. slow cooker with a disposable slow cooker liner. Remove 2 tsp. zest and squeeze 3 Tbsp. juice from lemon.

  2. In prepared cooker combine 1 1/2 tsp. of the lemon zest, the lemon juice, and next six ingredients (through 1/4 tsp. pepper). Stir in broth. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.

  3. Meanwhile, preheat oven to 375°F. In a shallow baking pan combine quinoa, oil, garlic powder, dash salt, and dash pepper. Bake 10 to 12 minutes or until toasted, stirring once or twice; cool.

  4. In a small bowl stir together cooled quinoa, almonds, parsley, and remaining 1/2 tsp. lemon zest. Serve lentils topped with quinoa mixture and yogurt.

Nutrition Facts (per serving)

335 Calories
8g Fat
50g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 335
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 312mg 14%
Total Carbohydrate 50g 18%
Total Sugars 6g
Protein 18g
Vitamin C 13.5mg 68%
Calcium 101mg 8%
Iron 4.7mg 26%
Potassium 644mg 14%
Folate, total 280.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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