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.
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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
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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.
- 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.
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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 for possible cross-contamination if highly sensitive.
Nutritional Information
Calories: 270 per serving. Total Fat: 7 g. Carbohydrates: 38 g. Protein: 13 g.
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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.
