One Pot
Lemon Herb Produce-First Lentil Shepherd’s Skillet with Herby Yogurt
Bright citrus and garden herbs. This recipe makes a cozy vegetable-and-lentil filling with a quick golden potato topping, structured around vegetables while keeping the meal satisfying, with a cool, creamy spoonful. It is designed for dependable prep, familiar groceries, and a calm family dinner.
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
- 1 lemon, zested and juiced
- 2 tsp dried oregano
- 2 tbsp chopped parsley
- 1/2 cup plain Greek yogurt
- 2 tbsp chopped tender herbs
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 1 lemon, zested and juiced and 2 tsp dried oregano, 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 lemon juice and parsley, and serve.
- 5
Stir the yogurt with the herbs and a spoonful of water, then serve alongside the warm dish.
Estimated per serving
Nutrition at a glance
Recipe makes 4 servings. Values are planning estimates, not medical advice.