Save A hearty one-pan vegetarian dish featuring tender lentils, juicy tomatoes, and a medley of fresh herbs creates a vibrant and satisfying meal everyone will enjoy.
I first made this lentil-tomato skillet on a busy weeknight, looking for something both healthy and comforting. It instantly became a favorite for how easy it was to pull together and the delicious aroma that filled my kitchen.
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 and Pepper:
- Stir in garlic and bell pepper, cook for another 3 minutes.
- Add Tomatoes and 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:
- 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:
- Remove from heat. Add fresh parsley and basil. Taste and adjust seasoning as needed.
- Serve:
- Serve hot, optionally with crusty bread or over rice.
Save My family loves this meal as part of our Sunday dinners. It's a simple way to enjoy wholesome ingredients together at the table.
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 (per serving)
Calories: 270, Total Fat: 7 g, Carbohydrates: 38 g, Protein: 13 g
Save This colorful skillet is perfect for busy nights or casual gatherings. Enjoy a healthy boost with every bite.
Recipe FAQs
- → Can I use different types of lentils?
Brown or green lentils work best as they hold shape well when simmered. Red lentils tend to become mushy and may alter the texture.
- → What can I substitute for fresh spinach?
Baby kale or arugula make excellent alternatives, providing similar texture and a slight variation in flavor.
- → Is it possible to add protein to this dish?
Adding crumbled feta or a poached egg on top boosts protein and adds richness, complementing the lentils and herbs.
- → How do the herbs influence the flavor profile?
Oregano and thyme offer earthy, savory tones while fresh basil and parsley add brightness and freshness, balancing the rich tomato base.
- → What side dishes pair well with this skillet?
It pairs wonderfully with quinoa, rice, or crusty bread to soak up the flavorful juices, turning it into a complete meal.