Save to Pinterest A hearty, one-pan vegetarian dish featuring tender lentils, juicy tomatoes, and a medley of fresh herbs for a vibrant, satisfying meal.
I first made this lentil-tomato skillet on a busy weeknight and was amazed by how quickly it came together. The fresh herbs added such a bright finish that even picky eaters asked for seconds.
Ingredients
- Lentils & Pulses: 1 cup dried brown or green lentils, rinsed; 2 cups vegetable broth or water
- Vegetables: 2 tbsp olive oil; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced; 1 red bell pepper, diced; 1 can (14 oz/400 g) diced tomatoes (with juices); 1 cup cherry tomatoes, halved; 2 cups fresh spinach, roughly chopped
- Herbs & Seasonings: 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp smoked paprika; 1/4 tsp crushed red pepper flakes (optional); Salt and black pepper, to taste; 1/4 cup fresh parsley, chopped; 2 tbsp fresh basil, torn
Instructions
- Simmer Lentils:
- In a medium saucepan, bring vegetable broth to a boil. Add lentils, reduce heat, and simmer uncovered for 20–25 minutes, until just tender. Drain and set aside.
- Sauté Vegetables:
- While lentils cook, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until soft.
- Add Garlic & Bell Pepper:
- Stir in garlic and bell pepper, and cook for another 3 minutes.
- Add Tomatoes & Season:
- Add diced tomatoes (with juices), cherry tomatoes, oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper. Simmer for 8 minutes, stirring occasionally.
- Combine Lentils & Simmer:
- Stir in cooked lentils and simmer for 5 minutes to allow flavors to meld.
- Add Spinach:
- Fold in spinach and cook until wilted, about 2 minutes.
- Finish & Serve:
- Remove from heat. Add fresh parsley and basil. Taste and adjust seasoning as needed. Serve hot, optionally with crusty bread or over rice.
Save to Pinterest Whenever my family gathers for weeknight dinners, this skillet is a favorite because everyone can add their own toppings. The kids like it with rice, while the adults prefer a sprinkle of feta.
Required Tools
Medium saucepan, large skillet, cutting board and knife, wooden spoon
Allergen Information
Contains no common allergens. Always double-check ingredient labels for possible cross-contamination if highly sensitive.
Nutritional Information
Calories: 270, Total Fat: 7 g, Carbohydrates: 38 g, Protein: 13 g (per serving)
Save to Pinterest This skillet is hearty enough for a meal, but still feels light and fresh. Finish with extra herbs to brighten up each plate.
Common Recipe Questions
- → What type of lentils works best for this dish?
Brown or green lentils are ideal as they hold their shape well and cook evenly, providing a tender texture without becoming mushy.
- → Can I substitute spinach with other greens?
Yes, baby kale or arugula can be used as alternatives to spinach. They provide a slightly different texture and flavor but complement the dish well.
- → How can I enhance the flavor of the tomatoes?
Using a combination of canned diced tomatoes with juices and fresh cherry tomatoes adds depth. Simmering them with herbs like oregano and thyme intensifies the savory notes.
- → Is this dish suitable for meal prep?
Absolutely. It stores well in the refrigerator and flavors continue to meld over time. Reheat gently to preserve the integrity of the vegetables and herbs.
- → What are some good serving suggestions?
Serve hot with crusty bread or over cooked rice. For added richness, top with crumbled feta or a poached egg if preferred.