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 lentil-tomato skillet for my family on a busy weeknight and was amazed at how quickly it came together. Everyone loved the warm, herbaceous aroma and the colorful presentation right in the skillet.
Ingredients
- Lentils: 1 cup dried brown or green lentils, rinsed
- Vegetable broth or water: 2 cups, for simmering lentils
- Olive oil: 2 tbsp
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Diced tomatoes (with juices): 1 can (14 oz/400 g)
- Cherry tomatoes: 1 cup, halved
- Fresh spinach: 2 cups, roughly chopped
- Dried oregano: 1 tsp
- Dried thyme: 1 tsp
- Smoked paprika: 1/2 tsp
- Crushed red pepper flakes (optional): 1/4 tsp
- Salt and black pepper: To taste
- Fresh parsley: 1/4 cup, chopped
- Fresh basil: 2 tbsp, 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.
- Saute Vegetables:
- While lentils cook, heat olive oil in a large skillet over medium heat. Add onion and saute for 3–4 minutes until soft.
- Add Garlic and Peppers:
- Stir in garlic and bell pepper, and cook for another 3 minutes.
- Simmer Tomato Mixture:
- 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 and 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 skillet is a weeknight staple for us, especially when we gather for Mediterranean-themed dinners. Even our youngest family member enjoys scooping it up 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 for possible cross-contamination if highly sensitive.
Nutritional Information
Calories: 270 per serving. Total Fat: 7 g. Carbohydrates: 38 g. Protein: 13 g.
Save This meal is perfect for sharing and makes delicious leftovers. Garnish with extra herbs for a burst of color and freshness.
Kitchen Guide
- → How do I cook the lentils perfectly?
Rinse lentils well and simmer them in vegetable broth or water for 20-25 minutes until tender but not mushy. Drain any excess liquid before adding to the skillet.
- → Can I substitute the fresh herbs?
Yes, herbs like cilantro or rosemary can be used, but oregano, thyme, parsley, and basil offer the best complementary flavors in this dish.
- → Is it possible to make this gluten-free?
Yes, all ingredients are naturally gluten-free. Just avoid serving with gluten-containing sides like certain breads.
- → What can I add for extra protein?
Consider topping with crumbled feta cheese or a poached egg to enhance protein and richness.
- → Can I swap spinach for other greens?
Absolutely. Baby kale or arugula work well as alternatives, adding a slightly different texture and flavor.