Save 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 recipe on a busy weeknight when I wanted something filling yet light. The aroma of the simmering herbs and tomatoes quickly filled my kitchen, making dinner an anticipated event.
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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
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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 & Bell Pepper:
- Stir in garlic and bell pepper, and cook for another 3 minutes.
- Simmer Tomatoes & Spices:
- 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 & Sauce:
- 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 This lentil skillet quickly became a favorite in my family. We love gathering around the table and adding our own twist, like topping with crumbled feta or serving with warm bread.
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Required Tools
Medium saucepan, large skillet, cutting board and knife, wooden spoon
Allergen Information
Contains no common allergens. Always double-check ingredient labels to ensure safety, especially if cooking for someone with sensitivities.
Nutritional Information
Per serving: 270 calories, 7 g total fat, 38 g carbohydrates, 13 g protein
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Serve this skillet hot and fresh for best flavor. It keeps well as leftovers, perfect for next-day lunches.
Recipe FAQ
- → How do I cook lentils for this dish?
Rinse lentils thoroughly and simmer them in vegetable broth or water for 20-25 minutes until just tender, then drain before adding to the skillet.
- → Can I substitute the spinach with other greens?
Yes, baby kale or arugula can be used instead of spinach for a slightly different texture and flavor.
- → What spices enhance the flavor of this dish?
Dried oregano, thyme, smoked paprika, and optional crushed red pepper flakes provide a balanced layer of earthy and smoky notes.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it suitable for gluten-free dining.
- → What can I serve this with for a complete meal?
It pairs well with crusty bread, rice, quinoa, or can be used as a filling for wraps to enhance the meal.
