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Skillet Popped Lentils With Parsley {GF, Vegan, Low Cal}

October 26, 2015

Toasted Skillet Popped Lentils seasoned with parsley and cayenne pepper. These nutty lentils make a delicious, low calorie under 20 minute meal. If you love popcorn you will love these! Gluten Free + Vegan + Low Calorie

Skillet Popped Lentils

Well, no sugar coating things here. Recovering from my surgery these last few days has been awful. The day of the actual surgery I was fine, but the next day was horrific.

My poor Mom almost took me to the emergency room in the middle of the night because the pain meds were doing nothing for me except making me sick, but I was in too much pain to move from my bed.

I don’t tolerate pain medication very well especially tylenol and that’s all I can have right now. Thankfully, Mom cancelled her plans to leave over the weekend to stay longer until I’m doing better.

Skillet Popped Lentils

The next day the doctor removed the packing and I felt some relief. Still I had quite a lot of pain over the weekend. My nose itself doesn’t hurt, but my sinus cavities are really swollen and congested.

I feel like I have the worst sinus infection of my life and look like someone beat me up. My right eye is swollen half closed. I pray it goes back to normal. It’s my worst nightmare.

Yesterday afternoon I began feeling a lot better. I hope that trend continues so I can sleep through the night. Sometimes a good night’s sleep can be everything you need to cure you. 

That better happen soon because my hair is so dirty I can put it in a bun without a hair tie. I’m sure you all want to see me know. Hopefully, the short term misery will be worth long term sinus relief. On the bright side, my leg and feet aren’t hurting. <3

Skillet Popped Lentils

So now that you know how glamorous I look, let’s talk about something that is glamourous. This recipe! Sometimes I think we get so caught up in making fancy recipes that they’re too overly complicated for the average person.

I don’t know about you, but I don’t do complicated or fancy. All you need for this are five ingredients, 20 minutes and a skillet then you have an amazing tasting meatless dinner.

I discovered toasted lentils a few years ago and forgot about them until I was looking through an old box of recipes. You know the kind of box you keep with your Mom’s recipes and clips from magazines?

Well, I’m thankful for finding that box because I’m able to revive an old favorite. Pair this dish with some roasted vegetables and you have yourself a simple irresistible meal!

Skillet Popped Lentils

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Skillet Popped Lentils With Parsley

Toasted Skillet Popped Lentils seasoned with parsley and cayenne pepper. These nutty lentils make a delicious, low calorie under 20 minute meal.
Author Skinny Fitalicious
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 184 kcal
Skillet Popped Lentils
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Ingredients

  • 1 cups lentils
  • 1 tsp extra virgin olive oil
  • 1/4 cup dried parsley
  • 1/2 tsp cayenne pepper
  • salt & pepper to taste
US Customary - Metric

Instructions

  1. Add the extra virgin olive oil to a large skillet bring to medium heat.

  2. Once the oil is hot after about 3 minutes, add the lentils stirring them to coat in oil. After 5 minutes, the lentils will start to plump up.

  3. Continuing stirring the lentils and moving them around the pan then add the salt, pepper, cayenne. Stir and cook another 5-7 minutes.

  4. When the lentils appear brown around the edges, stir in the parsley. Remove from the pan and serve immediately.

Recipe Notes

  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Course Dinner, Lunch, Snack
Cuisine American
Keyword gluten free, healthy, lentil, low calorie, parsley, popped, skillet, snack, vegan
Nutrition facts per serving (1serving)
Calories 184 kcal
Fat 2 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 10 mg
Potassium 500 mg
Carbohydrates 30 g
Fiber 15 g
Sugar 1 g
Protein 13 g
Vitamin A 153 %
Vitamin C 4 %
Calcium 45 %
Iron 4 %

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What I Used For The Recipe

           

Toasted Skillet Popped Lentils seasoned with parsley and cayenne pepper. These nutty lentils make a delicious, low calorie under 20 minute meal. If you love popcorn you will love these! Gluten Free + Vegan + Low Calorie

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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  1. Michele @ Paleo Running Momma says

    October 26, 2015 at 2:24 am

    Sorry you’re having a rough time with recovery, sending hugs!

    Reply
    • Megan says

      October 26, 2015 at 4:10 pm

      Things are better this afternoon. Let’s hope this continues!

      Reply
  2. Susie @ SuzLyfe says

    October 26, 2015 at 3:40 am

    Well, at least you don’t have to shop for a Hallowween costume! As we’ve already discussed 😀 And I’m curious if I might like the lentils more this way! Will have to try!

    Reply
    • Megan says

      October 26, 2015 at 4:11 pm

      True! My one eye is now open, but I have this weird bruise line. As for the lentils, I adore them cooked this way.

      Reply
  3. Dannii @ Hungry Healthy Happy says

    October 26, 2015 at 6:36 am

    Oh no! I’m sorry you are having a rought time. Sending lots of posotive thoughts and hugs your way.

    Reply
    • Megan says

      October 26, 2015 at 4:12 pm

      Oh thanks, Dannii! The worst is over now.

      Reply
  4. Deborah @ Confessions of a Mother Runner says

    October 26, 2015 at 6:55 am

    So sorry to hear that you had such a rough time of things this week. Glad to see you are doing better now. I never knew you could make lentils this way. Interesting! Thanks for joining us for Meatless Monday. Hope you have a better week

    Reply
    • Megan says

      October 26, 2015 at 4:12 pm

      Yes, I absolutely love lentils this way. It’s like candy!

      Reply
  5. Tina muir says

    October 26, 2015 at 7:19 am

    Oh no 🙁 I am so sorry you are having such a hard time in the recovery, but good you have your mum to look after you. Sending lots of love your way. Thanks for sharing the recipe, I had no idea you could cook lentils this way! Thats awesome!

    Reply
    • Megan says

      October 26, 2015 at 4:13 pm

      Yes! You need to try it. They’re crunchy and delicious.

      Reply
  6. Anna says

    October 26, 2015 at 8:59 am

    Love your honesty in describing your recovery. Sounds like it’s really been a pain (literally!). As I like to say, just another “is this real life??” health experience for your New York Times best selling book (insert crying/laughing emoji). You got this, girl!

    Reply
    • Megan says

      October 26, 2015 at 4:14 pm

      Thanks, Anna! I wish I had a book. I feel like I could write one after all I’ve been through. P.S. I read your emails before surgery but didn’t have time to respond. Very helpful info! I’m convinced it’s what I want to do, but still trying to figure out how to make it happen.

      Reply
      • Anna says

        October 27, 2015 at 6:01 pm

        Yay! So glad to hear it 🙂

        Reply
  7. Rebecca @ Strength and Sunshine says

    October 26, 2015 at 11:52 am

    This is right up my ally! Yum!!! Never turn down lentils!
    But I hope you keep healing up well! Sending my best!

    Reply
    • Megan says

      October 26, 2015 at 4:16 pm

      Thanks, Rebecca! Lentils are the best.

      Reply
  8. Sam @ PancakeWarriors says

    October 26, 2015 at 12:11 pm

    Oh girl I hope you are feeling better – sounds pretty horrific!! I’m all about a simple, easy recipe that doesn’t’ require a ton of ingredients. It’s been my focus lately. Lentils are so great with roasted veggies – especially squash! Yum! Feel better and sleep well my friend!

    Reply
    • Megan says

      October 26, 2015 at 4:17 pm

      It certainly wasn’t fun, but I think I’m over the worst of it now. I still haven’t been able to sleep. Hopefully soon though!

      Reply
  9. Leslie @ flora foodie says

    October 26, 2015 at 2:00 pm

    I’m so sorry your recovery isn’t going well!!!! I hope it picks up. But I am WAY impressed with this simple and amazing recipe. I didn’t know you could pop lentils! Too cool.

    Reply
    • Megan says

      October 26, 2015 at 4:18 pm

      Thanks, Leslie. I’m doing much better today and yes, you need to try your hand at lentil popping!

      Reply
  10. Ashley @ A Lady Goes West says

    October 26, 2015 at 8:04 pm

    Ohhhhh Megan! You poor thing! I hope you feel all the way better soon, and that’s great your Mom is there to take care of you! 🙁

    Reply
  11. Stephanie | The Foodie and The Fix says

    October 27, 2015 at 6:31 am

    Glad you’re starting to feel a little better, recovering from surgery is no fun to say the least. Btw, I’ve never heard of cooking lentils this way and I can’t wait to try it! What a great idea, they look absolutely delicious!

    Reply
    • Megan says

      October 27, 2015 at 11:36 am

      Let me know if you try it. They’re fabulous!

      Reply
      • Jessica says

        January 23, 2017 at 8:31 am

        I’m sorry but I’ve made lentils plenty, and this just isn’t working for me they aren’t plumping up in the skillet and now I have a bunch of brown hard lentils that might as well be a handful of dirt..

        Reply
        • Megan says

          January 23, 2017 at 8:59 am

          That’s unfortunate. Not sure where you went wrong. These are most certainly not dirt. In fact, they’re a favorite crunchy snack all my friends love. You may have cooked them too long, didn’t have enough oil or had bad lentils. Either way, you went wrong somewhere. Hope the rest of your day is more positive!

          Reply
          • Jessica says

            January 24, 2017 at 7:55 am

            Haha… thanks I didn’t mean for that to come off badly I just figured something was wrong I cooked them for the 5 mins in the oil recommended and they never plumped up they stayed really hard and gritty they taste good but it was more like eating popcorn kernels that never began to pop even a little… in wondering if the altitude (I’m in Colorado around 7,500 ft.) would affect the heat and cooking time? I know it affects temp and water boiling ect. Wonder if I should have heated the oil longer and then dropped the temp and added the lentils? Not sure I’m not beat yet I’ll try again.

          • Megan says

            January 24, 2017 at 12:55 pm

            You might need more oil and a bit lower heat. Heat can do weird things at different elevations. They are supposed to taste like a popcorn kernel, only not hard and not like dirt. You may try soaking the lentils in water 30 minutes before cooking to soften them a bit.

          • Jonathan says

            September 17, 2020 at 3:15 pm

            I wonder if Jessica’s problem was using dry, uncooked lentils instead of lentils that were pre-cooked either at home or out of a can. Megan, which do you use? Thank you!

          • Megan says

            September 17, 2020 at 3:48 pm

            I used dry lentils not pre-cooked.

  12. natashalh says

    October 27, 2015 at 11:33 am

    These look like so much fun! We love lentils and currently have a whole lot of them (my husband didn’t realize we already had two bags so he bought two more!). This would be a great way to use up some of our lentil supply. =)

    Reply
    • Megan says

      October 27, 2015 at 11:37 am

      That’s a lot of lentils. This will certainly help use them up! Hope you love the recipe.

      Reply
  13. Heather Mason @NuttyNutrition says

    October 28, 2015 at 5:26 pm

    I just bought some lentils and I don’t know what to do with them. I guess I will try this, love how there is basically nothing else required. I’m kind of confused what the texture will be like though. Are they crunchy or soft?

    Not sure what surgery you had, but it sounds awful. Hope you are feeling better soon Megan!

    Reply
    • Megan says

      October 28, 2015 at 6:38 pm

      They’re crunchy. Similar to making skillet popped popcorn, they plump up and get soft on the inside & hard on the outside.

      Reply
  14. Missy says

    September 19, 2016 at 8:33 am

    These sounds yummy! But I have a question the calorie info at the bottom of the recipe says a 180 calories but then in the nutrition info it says 539. How many calories in a serving?

    Reply
    • Megan says

      September 19, 2016 at 8:43 am

      It’s 180. I switched recipe cards over the summer and the old ones are messed up.

      Reply
  15. Desiree says

    November 18, 2020 at 8:02 pm

    Starting with pre-cooked lentils here, right?

    Reply
    • Megan says

      November 19, 2020 at 8:32 am

      No, the lentils are not cooked.

      Reply

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Meet Megan

Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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