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One-pan vegetarian paella recipe
One-pan vegetarian paella recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate your veggie and fiber intake with a simple lentil and egg paella.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 large red capsicum, chopped
  • 2 garlic cloves, finely chopped
  • 5.00 gm smoked paprika
  • 200.00 gm arborio rice
  • 400g can diced tomatoes
  • 22.20 gm tomato paste
  • 1/2 tsp saffron threads (optional)
  • 637.50 gm Vegetable Liquid Stock
  • 400g can brown lentils, drained, rinsed
  • 4 eggs
  • 250.00 ml frozen peas
  • 40.00 ml roughly chopped fresh flat-leaf parsley leaves
  • 62.50 ml fresh mint leaves
  • 2 tsp lemon zest
  • Lemon wedges, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Add onion and capsicum, cook for 5 minutes until softened. Add garlic and paprika, cook for 1 minute until fragrant. Stir in rice, tomatoes, tomato paste, saffron (if using), and stock. Season with salt and pepper. Bring to a simmer, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
  • Add lentils and 1⁄2 cup water, stirring well. Simmer for an additional 5 minutes, stirring occasionally to ensure the rice doesn't stick, until rice is just tender.
  • Create 4 wells in rice using a spoon. Crack an egg into each well. Cover and cook for 8-10 minutes until egg whites are set.
  • Place peas in a heatproof bowl and cover them with boiling water. Let them stand for 4 minutes until bright green and tender. Drain the peas and roughly crush them with a fork. Stir in parsley, mint, and lemon zest.
  • Sprinkle flavorful pea mixture over the paella, season to perfection, and serve with refreshing lemon wedges.

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