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 skillet after coming home hungry from the market& the lentils and tomatoes cooked up so quickly and richly. The burst of fresh herbs made every bite feel special.
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. Stir in garlic and bell pepper, and cook for another 3 minutes.
- Simmer Tomatoes & Spices
- Add diced tomatoes (with juices), cherry tomatoes, oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper. Simmer for 8 minutes, stirring occasionally.
- Add Lentils & Wilt Greens
- Stir in cooked lentils and simmer for 5 minutes to allow flavors to meld. 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 
Save This recipe quickly became a staple for family dinners. Even picky eaters never passed up seconds and we loved making it together on busy weeknights.
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
Calories: 270, Total Fat: 7 g, Carbohydrates: 38 g, Protein: 13 g per serving
Save 
Save Enjoy this vibrant skillet hot or cold. The flavors deepen overnight, making leftovers especially delicious.
Kitchen Guide
- → How long does it take to cook the lentils?
Lentils simmer uncovered in vegetable broth for about 20 to 25 minutes until tender but not mushy.
- → Can I substitute fresh spinach with other greens?
Yes, baby kale or arugula work well as alternatives and add a different but pleasant texture.
- → What spices enhance the flavors in this dish?
Dried oregano, thyme, smoked paprika, and optional crushed red pepper flakes create a warm, aromatic profile.
- → Is it necessary to drain the lentils after cooking?
Yes, draining lentils after cooking prevents excess liquid and helps achieve the right skillet consistency.
- → What can be served alongside this skillet?
This dish pairs nicely with crusty bread, rice, quinoa, or can be used as a filling for wraps.