One Pot
Coconut Lime Weeknight Lentil Shepherd’s Skillet with Parmesan Broccoli
Creamy coconut, lime, and gentle aromatic spice. This weeknight recipe makes a cozy vegetable-and-lentil filling with a quick golden potato topping, then adds a familiar vegetable boost.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 cans lentils, rinsed and drained
- 1 yellow onion, diced
- 2 carrots, diced
- 8 oz cremini mushrooms, chopped
- 2 cups frozen peas
- 3 cups prepared mashed potatoes
- 1 tbsp extra-virgin olive oil
- 1 cup low-sodium vegetable broth
- 3/4 tsp kosher salt
- 3/4 cup light coconut milk
- 1 lime, zested and juiced
- 1 tsp mild curry powder
- 2 cups small broccoli florets
- 1/4 cup finely grated Parmesan
Make it happen
Directions
- 1
Heat the broiler. Warm olive oil in an oven-safe skillet and cook onion, carrots, and mushrooms for 8 minutes.
- 2
Add 3/4 cup light coconut milk and 1 lime, zested and juiced, lentils, broth, and salt. Simmer until slightly thickened, about 8 minutes.
- 3
Stir in peas. Spoon mashed potatoes over the filling and spread to the edges.
- 4
Broil for 5–7 minutes until golden in spots. Rest for 5 minutes, add lime zest and cilantro, and serve.
- 5
Cook the broccoli until crisp-tender and toss with Parmesan before folding it into the meal.
Estimated per serving
Nutrition at a glance
Recipe makes 5 servings. Values are planning estimates, not medical advice.