Save to Pinterest A hearty, one-pan vegetarian dish featuring tender lentils, juicy tomatoes, and a medley of fresh herbs for a vibrant, satisfying meal.
I first prepared this skillet after a busy weekday, surprised by how quickly lentils and tomatoes came together for a nourishing meal bursting with flavor. It&s become my go-to whenever I want a healthy dinner without fuss.
Ingredients
- Dried lentils: 1 cup dried brown or green lentils, 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: 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
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.
- Sauté vegetables:
- While lentils cook, heat olive oil in a large skillet over medium heat. Add onion and cook for 3,4 minutes until soft.
- Add aromatics:
- Stir in garlic and bell pepper, cooking for another 3 minutes.
- Add tomatoes and seasonings:
- Add diced tomatoes (with juices), cherry tomatoes, oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper. Simmer for 8 minutes, stirring occasionally.
- Combine lentils:
- Stir in cooked lentils and simmer for 5 minutes for flavors to meld.
- Finish with greens and herbs:
- Fold in spinach and cook until wilted, about 2 minutes. Remove from heat, then add parsley and basil. Taste and adjust seasoning if needed.
- Serve:
- Enjoy hot, optionally with crusty bread or over rice.
Save to Pinterest My family loves gathering around the skillet, everyone scooping generous spoonfuls and adding extra herbs on top. It&s a simple meal that brings us together for warm conversation after busy days.
Serving Suggestions
Serve with crusty bread, alongside quinoa, or tuck into wraps for a hearty lunch or dinner.
Nutrition
Each serving delivers around 270 calories, 13 g protein, plenty of fiber, and healthy fats from olive oil and vegetables.
Variations
Swap spinach for baby kale or arugula, or top with feta or a poached egg for extra richness.
Save to Pinterest This lentil tomato skillet is a smart choice for busy cooks craving something nourishing and bold. Enjoy every bite—and don&t forget the fresh herbs!
Recipe FAQs
- → What type of lentils work best for this dish?
Brown or green lentils are ideal as they hold their shape well during cooking and provide a hearty texture.
- → Can I substitute fresh herbs for dried ones?
Yes, fresh oregano and thyme can be used in place of dried, added near the end of cooking to preserve their flavor.
- → How can I make this meal spicier?
Include the optional crushed red pepper flakes or add a pinch of cayenne pepper when adding the other spices.
- → What can I serve with this lentil-tomato skillet?
This dish pairs well with quinoa, rice, or crusty bread to soak up the flavorful juices.
- → How do I store leftovers properly?
Cool the skillet contents completely, then store in an airtight container in the refrigerator for up to 3 days.
- → Can I add protein to this meal?
Adding crumbled feta or a poached egg on top will boost protein and add richness to the dish.