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.
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 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.
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.