Pin A hearty, one-pan vegetarian dish featuring tender lentils, juicy tomatoes, and a medley of fresh herbs for a vibrant, satisfying meal.
I first cooked this skillet on a busy weeknight and was amazed at how quickly it came together. The blend of herbs and tender lentils always makes this dish a favorite at my family table.
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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
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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.
- 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 Aromatics:
- Stir in garlic and bell pepper, and cook for another 3 minutes.
- Combine Tomatoes & 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.
- Mix 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.
Pin This recipe is now a staple in our home, especially on chilly evenings when we crave something warm and comforting. Even picky eaters enjoy scooping up extra servings.
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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, Total Fat: 7 g, Carbohydrates: 38 g, Protein: 13 g (per serving)
Pin 
A final sprinkle of fresh basil brings brightness and color. Enjoy straight from the pan for a soul-soothing, nutritious meal.
Recipe Q&A
- → How do I cook lentils to keep them tender but not mushy?
Simmer lentils gently in vegetable broth for 20–25 minutes until just tender. Avoid overcooking to retain their shape and texture.
- → Can I use fresh tomatoes instead of canned diced tomatoes?
Yes, fresh diced tomatoes work well. Substitute an equivalent amount, and adjust cooking time slightly to soften them.
- → What herbs enhance the flavor of this skillet dish?
Dried oregano and thyme combined with fresh parsley and basil bring a balanced Mediterranean aroma and taste.
- → Is there an alternative to spinach in this dish?
Baby kale or arugula can be used instead of spinach, adding a slightly different texture and flavor profile.
- → How can I add extra protein to this meal?
Top the skillet with crumbled feta or a poached egg to boost protein and add richness.
