Spiced Lentil and Spinach Skillet with Pumpkin Seeds and Pomegranate
A 20-minute warming breakfast skillet of brown lentils, wilted spinach and pumpkin seeds finished with pomegranate seeds — turmeric, cumin and ginger run through it as the anti-inflammatory backbone.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 3/4cup (150g cooked)brown lentils, cooked
- 2cups (60g)baby spinach
- 2tbsp (16g)pumpkin seeds, raw
- 3tbsp (45g)pomegranate seeds
- 1tbsp (14g)extra-virgin olive oil
- 1/2tsp (1g)ground turmeric
- 1/2tsp (1g)ground cumin
- 1/2tsp (3g)fresh ginger, grated
- 1clove (3g)garlic, minced
- 1/2(~12g juice)lemon, juiced
- 1tbspfresh cilantro, chopped
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they puff and smell nutty. Set aside.
- 02
Return the skillet to medium heat. Add the olive oil, garlic and grated ginger and cook 30 seconds.
- 03
Add the turmeric, cumin and pepper. Stir for 15 seconds — they should bloom in the oil.
- 04
Add the cooked lentils and salt. Warm through, stirring, for 2 minutes.
- 05
Add the spinach by the handful, tossing until just wilted (about 90 seconds total).
- 06
Plate the skillet. Top with toasted pumpkin seeds, pomegranate seeds and cilantro. Finish with the lemon juice.
Nutrition (per serving)
- Calories
- 400kcal
- Protein
- 21g
- Carbs
- 44g
- Fat
- 16g
- Fiber
- 14g
- Selenium
- 7mcg
- Zinc
- 3.6mg
- Iron
- 7.8mg
- B12
- 0mcg
- Iodine
- 5mcg
- Sodium
- 410mg