Pin 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 flavorful it was despite being so simple to prepare. It's now my go-to when craving something wholesome and filling without fuss.
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
- Cook 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 & Pepper:
- Stir in garlic and bell pepper, and cook for another 3 minutes.
- Simmer Tomatoes & Seasonings:
- 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 & Skillet:
- Stir in cooked lentils and simmer for 5 minutes to allow flavors to meld.
- Add Spinach & Herbs:
- Fold in spinach and cook until wilted, about 2 minutes. Remove from heat. Add fresh parsley and basil. Taste and adjust seasoning as needed.
- Serve:
- Serve hot, optionally with crusty bread or over rice.
Pin My family loves gathering around the dinner table when this skillet hits the stove. Even picky eaters ask for seconds thanks to the colorful veggies and bold seasonings.
Serving Suggestions
Enjoy Spoon over rice, quinoa, or serve with warm crusty bread.
Allergen Information
Contains no common allergens. Always double-check ingredient labels for possible cross-contamination if highly sensitive.
Nutrition Information
Calories per serving: 270. Total Fat: 7 g. Carbohydrates: 38 g. Protein: 13 g.
Pin Enjoy this vibrant lentil-tomato skillet fresh and hot for an easy Mediterranean-inspired meal any night of the week.
Recipe FAQ
- → What type of lentils work best for this dish?
Brown or green lentils are ideal as they hold their shape well during simmering, providing a tender yet firm texture.
- → Can I substitute the fresh spinach with other greens?
Yes, baby kale or arugula can be used in place of spinach for a slightly different texture and taste.
- → How do the herbs affect the overall flavor?
Oregano and thyme bring earthy notes, while fresh parsley and basil add brightness and freshness to the dish.
- → Is it necessary to drain the lentils after cooking?
Draining stops the cooking process and prevents the dish from becoming too watery, helping maintain a balanced texture.
- → What sides pair well with this lentil and tomato skillet?
Crusty bread, rice, or quinoa complement the skillet by adding texture and helping soak up flavorful juices.