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 after looking for a cozy, budget-friendly vegetarian dinner that uses just one pan. The combination of lentils and tomatoes quickly won over my family, and it became a weeknight staple for us.
Ingredients
- Dried lentils: 1 cup brown or green, rinsed
- Vegetable broth or water: 2 cups
- Olive oil: 2 tbsp
- Yellow onion: 1 medium, finely chopped
- Garlic cloves: 2, 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
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.
- Cook 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 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 We love to gather around the table with bowls of this lentil skillet, passing fresh herbs and an extra splash of olive oil. Even our youngest family members ask for seconds!
Required Tools
Medium saucepan, large skillet, cutting board and knife, wooden spoon
Nutritional Information
Calories: 270 Protein: 13 g Carbohydrates: 38 g Total Fat: 7 g (per serving)
Dietary Notes
This dish is vegetarian, gluten-free, and high in fiber. It's suitable for Mediterranean-style diets.
Save Enjoy this hearty skillet for a quick weeknight dinner or meal prep. The flavors get even better the next day!
Cooking Questions & Answers
- → Can I use other lentil types in this skillet?
Yes, both brown and green lentils work well, providing a similar texture and cooking time for this dish.
- → What can I substitute for fresh spinach?
Baby kale or arugula are excellent alternatives that wilt nicely and complement the flavors.
- → How should I adjust seasoning if adding feta or eggs?
Add these toppings after cooking and consider reducing salt to balance the additional flavors.
- → Is it possible to make this dish spicier?
Incorporate extra crushed red pepper flakes or a dash of smoked paprika for enhanced heat.
- → Can this be paired with grains or bread?
Yes, serving over quinoa, rice, or with crusty bread adds a lovely complementary texture.