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Mediterranean Mushroom and Lentil Stir-Fry Dish

Mediterranean Mushroom and Lentil Stir-Fry

A fast, earthy, and protein-packed 30-minute skillet meal loaded with caramelized cremini mushrooms, tender brown lentils, red bell pepper, and fresh spinach tossed in Mediterranean spices and finished with fresh lemon juice.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 265
Ingredients Method Notes

Ingredients
  

  • - 2 tbsp extra-virgin olive oil
  • - 1 medium red onion finely chopped
  • - 3 cloves garlic minced
  • - 12 oz 340 g cremini mushrooms, wiped clean and sliced
  • - 1 medium red bell pepper diced
  • - 1 tsp dried oregano
  • - ½ tsp smoked paprika
  • - ¼ tsp ground cumin
  • - Salt and freshly cracked black pepper to taste
  • - 2 cups cooked brown or green lentils drained and rinsed
  • - 2 cups fresh baby spinach
  • - 1 tbsp fresh lemon juice
  • - 2 tbsp fresh flat-leaf parsley finely chopped for garnish

Method
 

  1. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Add the sliced cremini mushrooms and diced red bell pepper to the skillet. Increase heat slightly to medium-high and sear without moving too much for 5 to 6 minutes, allowing the mushrooms to develop a golden-brown caramelization.
  3. Reduce heat back to medium. Sprinkle in the dried oregano, smoked paprika, ground cumin, salt, and black pepper. Stir well for 1 minute to bloom the spices in the warm oil.
  4. Pour the cooked lentils into the skillet. Gently stir everything together to combine and allow the lentils to absorb the warm pan flavors for 2 to 3 minutes.
  5. Add the fresh baby spinach to the skillet and toss gently for 1 to 2 minutes until just wilted from the residual heat.
  6. Remove from heat, drizzle with fresh lemon juice, garnish generously with fresh chopped parsley, and serve warm.

Notes

- To prevent sogginess, do not salt the mushrooms until after they have browned in Step 2.
- Ensure cooked or canned lentils are well-drained and patted dry before adding to the pan.