Red Meat Allergy Friendly Classic Lentil Noodle Bowls
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 cup green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 6 oz wide egg noodles
- 3 cups baby spinach
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic, cumin, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.
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