Save Pin 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 on a busy weeknight when I wanted something filling but light. The combination of spices and fresh herbs brought big flavor with little effort.
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.
- Prepare Vegetables:
- While lentils cook heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until soft.
- Sauté Aromatics:
- 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.
- Fold in Spinach:
- Fold in spinach and cook until wilted about 2 minutes.
- Finish & 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 Pin 
Save Pin My kids enjoy wrapping leftovers in tortillas for lunch the next day and I love that it's a fuss-free way to sneak in extra veggies.
Required Tools
Medium saucepan large skillet cutting board and knife wooden spoon
Allergen Information
Contains no common allergens but always check ingredient labels for possible cross-contamination if highly sensitive
Nutritional Information
Per serving: Calories 270 Total Fat 7 g Carbohydrates 38 g Protein 13 g
Save Pin 
Save Pin This skillet tastes even better the next day and makes a fantastic meal for sharing or prepping ahead.
Recipe FAQs
- → Can I use canned lentils instead of dried?
Yes, canned lentils can be used to save time. Reduce cooking time since they are already tender, and adjust seasoning accordingly.
- → What can I substitute for fresh spinach?
Baby kale or arugula work as excellent substitutes, providing similar texture and nutrition.
- → Is it necessary to drain lentils after cooking?
Draining helps control moisture and ensures the skillet doesn't become too watery, enhancing the final texture.
- → How can I add more protein to this dish?
Adding crumbled feta cheese or topping with a poached egg boosts protein while complementing the flavors.
- → What sides pair well with this skillet meal?
Crusty bread, steamed rice, or quinoa make excellent accompaniments, soaking up the flavorful juices.