Cook a Lemon-Herb Lentil and Vegetable Skillet

Warm a little oil in a large skillet and cook chopped onion and carrot until they begin to soften. Add zucchini and tomatoes, then stir in cooked green or brown lentils. Cover briefly until the vegetables are tender and the mixture is steaming throughout. Fold in spinach, lemon juice, parsley, black pepper, and any salt that fits your needs. Serve in two or three bowls with an optional whole-grain side. Cool leftovers promptly in shallow containers and refrigerate. This adaptable recipe supports variety, but no single dish produces a specific weight result. #WeightLossRecipes #LentilSkillet #VegetableDinner #HealthyCooking