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 discovered this skillet recipe during a busy week when I needed something filling and delicious but simple to prepare. The flavors remind me of summer trips in the Mediterranean, where fresh herbs and tomatoes always stole the spotlight.
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.
- Saute Vegetables:
- While lentils cook, heat olive oil in a large skillet over medium heat. Add onion and saute for 3–4 minutes until soft.
- Add Garlic & Bell Pepper:
- Stir in garlic and bell pepper, and cook for another 3 minutes.
- Add Tomatoes & Season:
- 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 & 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 with Herbs:
- Remove from heat. Add fresh parsley and basil. Taste and adjust seasoning as needed.
- Serve:
- Serve hot, optionally with crusty bread or over rice.
Save to Pinterest Whenever my family wants a light but nourishing dinner, this skillet ends up on our table. We love sitting together and adding our own twist with extra herbs from our garden.
Required Tools
Medium saucepan, large skillet, cutting board and knife, wooden spoon
Allergen Information
Contains no common allergens. Always double-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 to Pinterest This skillet tastes even better the next day as leftovers. Try serving it tucked into a wrap for a portable lunch.
Common Recipe Questions
- → How should lentils be prepared for this dish?
Rinse lentils thoroughly and simmer them in vegetable broth until just tender, about 20–25 minutes, then drain before combining with other ingredients.
- → Can I use different greens instead of spinach?
Yes, baby kale or arugula can be substituted for spinach to add a slightly different flavor and texture.
- → What herbs work best in this skillet?
Dried oregano and thyme give depth, while fresh parsley and basil added at the end brighten the flavors.
- → Is it possible to make this a heartier meal?
Adding crumbled feta cheese or a poached egg on top enhances richness and protein.
- → What are some good serving suggestions?
Serve hot alongside crusty bread, over rice, or with quinoa for a complete meal.