Save to Pinterest A hearty, one-pan vegetarian dish featuring tender lentils, juicy tomatoes, and a medley of fresh herbs for a vibrant, satisfying meal.
I developed this skillet recipe after searching for an easy Mediterranean-inspired dish that could be made with staple pantry ingredients and fresh herbs from my garden.
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, and 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 with Herbs:
- 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 to Pinterest This recipe quickly became a favorite for weeknight dinners, especially when family gathers hungry after a busy day and everyone appreciates a wholesome, filling meal.
Serving Suggestions
Serve this lentil-tomato skillet with crusty bread, rice, or enjoy with quinoa for extra protein. It's a great filling for wraps too!
Required Tools
Medium saucepan, large skillet, cutting board and knife, wooden spoon
Nutritional Information
Per serving: Calories 270, Total Fat 7 g, Carbohydrates 38 g, Protein 13 g. No common allergens present, but verify ingredient labels if highly sensitive.
Save to Pinterest Enjoy this comforting lentil-tomato skillet straight from the pan or packed for lunch the next day. It tastes even better as leftovers.
Questions & Answers
- → Can I use different lentils for this dish?
Brown or green lentils are ideal as they hold their shape well, but you can experiment with other types keeping in mind cooking times may vary.
- → How can I adjust the spice level?
Red pepper flakes add gentle heat; adjust quantity or omit to suit your taste preferences.
- → What are good ingredient swaps if fresh spinach is unavailable?
Baby kale or arugula work well as alternatives, providing a similar texture and flavor when folded in at the end.
- → Can this dish be served with other grains?
Absolutely; it pairs excellently with quinoa, rice, or crusty bread to complete the meal.
- → Is it possible to add protein toppings to enhance this dish?
Yes, crumbled feta or a poached egg can add richness and extra protein if desired.