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.
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 & 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.
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
Save 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.