Save A hearty, one-pan vegetarian dish featuring tender lentils, juicy tomatoes, and a medley of fresh herbs for a vibrant, satisfying meal.
This lentil-tomato skillet recipe quickly became one of my go-tos for weeknights. I love how the fresh herbs fill the kitchen with a vibrant aroma while everything cooks together in 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 Garlic & Bell Pepper
- Stir in garlic and bell pepper, cook for another 3 minutes.
- Mix in 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 Lentils & Simmer
- 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 & Serve
- Remove from heat. Add fresh parsley and basil. Taste and adjust seasoning. Serve hot, optionally with crusty bread or over rice.
Save 
Save I grew up eating hearty lentil stews, and this skillet always brings back those comforting family dinners. My kids love piling spoonfuls of tender lentils onto warm bread and sprinkling extra basil on top.
Required Tools
Medium saucepan. Large skillet. Cutting board and knife. Wooden spoon.
Allergen Information
Contains no common allergens. Always check ingredient labels for possible cross-contamination if sensitive.
Nutritional Information (per serving)
Calories: 270. Total Fat: 7 g. Carbohydrates: 38 g. Protein: 13 g.
Save 
Save This skillet comes together quickly and makes delicious leftovers. Make it your own with seasonal vegetables and extra herbs.
Recipe FAQ
- → How do I cook lentils for this dish?
Simmer lentils uncovered in vegetable broth or water for 20-25 minutes until just tender, then drain before adding to the skillet.
- → Can I substitute fresh spinach with another green?
Yes, baby kale or arugula can be used as alternatives to fresh spinach, adding slightly different textures and flavors.
- → What spices enhance the flavor?
Dried oregano, thyme, smoked paprika, and optional red pepper flakes add warmth and depth to the lentil and tomato mixture.
- → Is this dish gluten-free?
Yes, the ingredients used are naturally gluten-free making it suitable for gluten-sensitive diets.
- → What are good serving options?
Serve hot on its own or accompanied by crusty bread, rice, quinoa, or as a filling for wraps for added variety.