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 on a busy weeknight and was amazed by how little cleanup was needed & how much my family enjoyed the flavors from just one pan.
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.
- Add 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 and Simmer:
- Stir in cooked lentils and simmer for 5 minutes to allow flavors to meld.
- Add Greens:
- Fold in spinach and cook until wilted, about 2 minutes.
- Finish with Fresh Herbs:
- Remove from heat. Add fresh parsley and basil. Taste and adjust seasoning as needed.
- To Serve:
- Serve hot, optionally with crusty bread or over rice.
Save This dish brought our family together for a wholesome weeknight dinner. Even picky eaters went for seconds thanks to the savory tomato sauce and colorful veggies.
Serving Suggestions
Enjoy with crusty bread, pita, or served over fluffy rice for a heartier meal. Lentil-tomato skillet also makes a tasty filling for wraps or paired with roasted potatoes.
Nutritional Highlights
Each serving provides about 270 calories, 13 g protein, and is high in fiber. Ideal for vegetarian and gluten-free diets looking for balanced nutrition.
Variations & Add-Ons
Add crumbled feta or a poached egg for extra richness. Try mixing in leftover quinoa or roasted chickpeas for added texture.
Save This easy skillet brings Mediterranean flavors to your table in under an hour. Enjoy leftovers the next day – they taste even better!
Recipe Guide
- → Can I substitute lentils with other pulses?
Yes, you can use green or brown lentils interchangeably. Red lentils cook faster but may turn mushy, so choose based on desired texture.
- → What is the best cooking method for the lentils in this dish?
Simmer lentils in vegetable broth or water uncovered until just tender, then drain to avoid excess liquid and maintain texture.
- → Can I use fresh herbs instead of dried ones?
Fresh herbs like parsley and basil are added at the end for brightness, while dried oregano and thyme are used during cooking to infuse deeper flavor.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Just ensure vegetable broth and any optional additions are certified gluten-free.
- → What are good side options to serve with this skillet?
Crusty bread, rice, or quinoa pair well, providing complementary textures and making the meal more filling.