Pin this 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 craving something wholesome but fuss-free for dinner. It's a go-to when I want hearty comfort without spending hours in the kitchen.
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.
- Build Flavor:
- Stir in garlic and bell pepper, and cook for another 3 minutes.
- Add 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.
- Combine & Simmer:
- Stir in cooked lentils and simmer for 5 minutes to allow flavors to meld.
- Finish:
- Fold in spinach and cook until wilted, about 2 minutes. Remove from heat. Add fresh parsley and basil. Taste and adjust seasoning as needed. Serve hot, optionally with crusty bread or over rice.
Pin this We often gather around the table and dig into this skillet straight from the pan. Even picky eaters can't resist its vibrant colors and aroma.
Serving Ideas
Great as a main dish with crusty bread, or spooned over rice, quinoa, or served as a filling in wraps for lunch.
Ingredient Swaps
Try substituting baby kale or arugula for spinach, or top with crumbled feta or a poached egg for a richer flavor.
Required Tools
You'll need a medium saucepan, large skillet, cutting board and knife, and a wooden spoon for easy prep and cleanup.
Pin this This filling skillet comes together quickly and can be customized easily. It's a comforting meal for busy weeknights or weekend get-togethers.
Frequently Asked Recipe Questions
- → What type of lentils work best?
Brown or green lentils hold their shape well and provide a tender texture after simmering for 20-25 minutes.
- → Can I use fresh tomatoes instead of canned?
Yes, fresh diced tomatoes can be used; just ensure they are ripe and juicy to enhance flavor and texture.
- → What herbs complement this dish?
Dried oregano and thyme add earthiness, while fresh parsley and basil brighten the skillet with aromatic freshness.
- → Is it possible to add protein to this dish?
Adding crumbled feta or a poached egg on top enriches the dish with extra protein and creaminess.
- → Can I substitute spinach with other greens?
Baby kale or arugula are suitable alternatives that provide different textures and flavors while maintaining the nutritious green component.
- → How can I adjust the spice level?
Adjust the crushed red pepper flakes to your preferred heat, or omit them for a milder flavor profile.