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 when looking for something nutritious and flavorful that didn&t require too much time or effort. It quickly became a staple in my weeknight rotation.
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 onion:
- 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 This skillet was an instant hit with my family—even the kids ask for seconds. It&s perfect for busy evenings when we want something healthy but delicious.
Required Tools
Medium saucepan, large skillet, cutting board and knife, wooden spoon
Allergen Information
This dish contains no common allergens, but always double-check ingredient labels if you are highly sensitive.
Nutritional Information
Calories: 270; Total Fat: 7 g; Carbohydrates: 38 g; Protein: 13 g (per serving)
Save Enjoy this lentil-tomato skillet fresh from the pan—it&s even better the next day! Try serving it with quinoa or as a filling for wraps.
Recipe FAQs
- → How long should lentils be cooked for this dish?
Simmer lentils for 20–25 minutes until tender but not mushy, then drain before adding to the skillet.
- → Can fresh herbs be substituted for dried ones?
Yes, fresh oregano and thyme can be used, but add them later in cooking to preserve their flavor.
- → What can I replace spinach with if unavailable?
Baby kale or arugula both work well as alternatives and add a similar leafy texture.
- → Is it necessary to drain the lentils after cooking?
Draining helps prevent the dish from becoming too watery and allows flavors to meld better with the skillet ingredients.
- → Can this dish be served with other sides?
It pairs nicely with crusty bread, rice, quinoa, or can be used as a filling for wraps.