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 skillet for a weeknight dinner and was amazed by how quickly it came together, using just one pan for minimal cleanup. The lively flavors made it an instant favorite in our home.
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Ingredients
- Dried Lentils: 1 cup 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 Cloves: 2, minced
- Red Bell Pepper: 1, diced
- Canned Diced Tomatoes: 1 can (14 oz/400 g) with juices
- 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: 1/4 tsp (optional)
- Salt and Black Pepper: to taste
- Fresh Parsley: 1/4 cup, chopped
- Fresh Basil: 2 tbsp, torn
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Instructions
- Prepare 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.
- Cook Vegetables:
- While lentils cook, heat olive oil in large skillet over medium heat. Add onion and saute for 3&4 minutes until soft.
- Add Garlic and Pepper:
- Stir in garlic and bell pepper, and cook for another 3 minutes.
- Add Herbs and Tomatoes:
- 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 the 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 parsley and basil. Taste and adjust seasoning as needed. Serve hot with crusty bread or over rice if desired.
Save This lentil tomato skillet quickly became a go-to dinner for my family, especially when we want something wholesome but fuss-free. The kids love it with a sprinkle of cheese or a side of warm bread.
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Required Tools
Medium saucepan, large skillet, cutting board and knife, wooden spoon
Nutritional Information
Per serving: 270 calories, 7 g fat, 38 g carbs, 13 g protein
Notes & Variations
Substitute baby kale or arugula for spinach if desired. For a heartier meal, add crumbled feta or a poached egg on top. Try serving with quinoa or use as a filling for wraps.
Save 
This vibrant dish is perfect any night you crave something hearty and wholesome. Enjoy every bite filled with fresh Mediterranean flavor.
Recipe FAQ
- → Can I use canned lentils instead of dried?
Yes, canned lentils can be used. Rinse them well and reduce the initial cooking time since they're already cooked.
- → What can I substitute for fresh spinach?
Baby kale or arugula work well as alternatives, adding a slightly different texture and flavor.
- → Is it possible to add protein toppings?
Adding crumbled feta or a poached egg on top enhances the dish with extra protein and creaminess.
- → Can I prepare this dish gluten-free?
Yes, all ingredients in this dish are naturally gluten-free, making it suitable for gluten-sensitive diets.
- → How long does simmering the lentils usually take?
Simmer lentils uncovered for about 20 to 25 minutes until they're tender but retain shape.
