Spiced Lentil & Roasted Brussels Sprout Skillet with Lemon-Herb Drizzle
This vibrant skillet dish combines tender spiced lentils and golden-browned Brussels sprouts, all brightened with a zesty lemon-herb drizzle. Perfect for a quick, protein-packed weeknight meal that comes together in just 30 minutes on the stovetop.
- 1 cup brown or green lentils (uncooked)
- 3 cups Brussels sprouts, halved
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground coriander
- 2.5 cups vegetable broth
- 1 whole lemon, zested and juiced
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add halved Brussels sprouts, cut-side down, and cook for 5 minutes until golden and lightly charred. Stir and cook for another 3 minutes, then transfer to a plate.
⏱️ 8 minutes 🌡️ medium-highReduce heat to medium, add remaining 1 tbsp olive oil to the skillet. Sauté diced onion for 2 minutes, then add garlic and cook for 1 more minute until fragrant.
⏱️ 3 minutes 🌡️ mediumStir in cumin, smoked paprika, and coriander. Add lentils and toast spices for 1 minute. Pour in vegetable broth, season with salt and pepper, and bring to a simmer. Cover and cook for 12 minutes, stirring occasionally.
⏱️ 12 minutes 🌡️ mediumReturn Brussels sprouts to the skillet and cook uncovered for 3-4 minutes, stirring gently, until lentils are tender and most liquid has absorbed.
⏱️ 4 minutes 🌡️ mediumIn a small bowl, whisk together lemon juice, zest, and chopped parsley for the drizzle. Drizzle over the skillet before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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