Chipotle Lentil & Charred Zucchini Skillet with Cilantro-Lime Yogurt
This vibrant vegetarian skillet combines smoky chipotle-spiced lentils with charred zucchini and a cooling cilantro-lime yogurt. Ready in under 30 minutes on the stovetop, it's a protein-packed meal that's both hearty and fresh.
- 2 cups cooked green or brown lentils
- 2 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.5 cup vegetable broth
- 0.75 cup plain Greek yogurt (or plant-based yogurt)
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, zested and juiced
- 2 scallions, sliced (for garnish)
- 0.25 tsp crushed red pepper flakes (optional)
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add zucchini and cook, stirring occasionally, until charred and tender, about 5 minutes. Remove to a plate.
⏱️ 5 minutes 🌡️ Medium-high heatLower heat to medium, add remaining olive oil and diced onion. Sauté until soft, about 3 minutes. Add garlic and cook 1 more minute.
⏱️ 4 minutes 🌡️ Medium heatStir in chipotle chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
⏱️ 1 minuteAdd cooked lentils and vegetable broth. Simmer for 5 minutes, stirring occasionally, until heated through and flavors blend.
⏱️ 5 minutes 🌡️ Medium heatReturn charred zucchini to skillet and toss to combine. Adjust seasoning if needed.
⏱️ 1 minuteMeanwhile, mix Greek yogurt, cilantro, lime zest, and lime juice in a small bowl to make the cilantro-lime yogurt.
⏱️ 1 minuteServe lentil and zucchini skillet hot, topped with a dollop of cilantro-lime yogurt, sliced scallions, and optional red pepper flakes.
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Nutrition Information
Per serving. Values are approximate and may vary.
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