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 created this skillet on a busy weeknight when I was short on time but wanted a comforting meal that would please everyone at the table. It instantly became a family favorite and we’ve returned to it again and again, especially when fresh herbs are plentiful.
Ingredients
- Dried lentils: 1 cup brown or green lentils, rinsed
- Vegetable broth or water: 2 cups
- Olive oil: 2 tbsp
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, 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 (optional): 1/4 tsp
- Salt and black pepper: to taste
- Fresh parsley: 1/4 cup, chopped
- Fresh basil: 2 tbsp, torn
Instructions
- Cook the 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 the 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 and peppers:
- Stir in garlic and bell pepper, and cook for another 3 minutes.
- Add tomatoes and 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 with lentils:
- Stir in cooked lentils and simmer for 5 minutes to allow flavors to meld.
- Add 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.
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Save to Pinterest Sitting down with my family to this skillet always sparks conversation and laughter. It’s become an easy, nourishing solution everyone appreciates, even on rushed evenings when we hardly have time to cook.
Serving Suggestions
Enjoy this skillet piping hot as a standalone meal, or spoon it over steamed rice, quinoa, or with slices of crusty bread for a complete dish. Leftovers also make excellent fillings for wraps or lunch bowls the next day.
Nutritional Highlights
Each serving boasts about 270 calories, 13 g protein, 38 g carbohydrates, and 7 g fat, making it a well-balanced and satisfying vegetarian option packed with fiber and micronutrients.
Variations & Add-Ons
Customize by adding your favorite greens, swapping in other fresh herbs like dill or cilantro, or topping with crumbled feta, a poached egg, or roasted chickpeas for extra flavor and texture.
Save to Pinterest 
Save to Pinterest Give this skillet a try tonight for a colorful, wholesome dinner everyone will love. It becomes even tastier as leftovers—perfect for next-day lunches.
Recipe FAQs
- → Can I use other lentils instead of brown or green?
Yes, red lentils can be used but cook faster and tend to break down, resulting in a softer texture.
- → How do I prevent the lentils from becoming mushy?
Simmer lentils until just tender, around 20–25 minutes, and avoid overcooking or excessive stirring once combined.
- → What can substitute fresh spinach in this dish?
Baby kale or arugula can replace spinach, offering slightly different flavors and textures but similar nutritional benefits.
- → Is it necessary to drain lentils before adding them to the skillet?
Yes, draining lentils after cooking helps control the moisture level and prevents the dish from becoming too soupy.
- → Can this dish be made spicier?
Increasing crushed red pepper flakes or adding a dash of cayenne pepper can add heat without overpowering the other flavors.