Lentil Tomato Skillet Herbs

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 it quickly became a household favorite because of its simplicity and flavorful combination of Mediterranean herbs.

Ingredients

• Dried lentils: 1 cup brown or green, 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 (canned): 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

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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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 cook for 3–4 minutes until soft.

Add aromatics:

Stir in garlic and bell pepper. Cook for another 3 minutes.

Simmer 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 lentils:

Stir in cooked lentils and simmer for 5 minutes.

Add spinach and herbs:

Fold in spinach and cook until wilted, about 2 minutes. Remove from heat. Add parsley and basil. Adjust seasoning as needed.

Serve:

Serve hot, optionally with crusty bread or over rice.

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Gathering around the table with my family as this skillet simmers is always a comforting moment, especially on chilly evenings when everyone craves something hearty and delicious.

Required Tools

Medium saucepan, large skillet, cutting board and knife, wooden spoon

Allergen Information

Contains no common allergens. Be sure to double-check ingredient labels if you are highly sensitive to cross-contamination.

Nutritional Information

Per serving: 270 calories, 7 g total fat, 38 g carbohydrates, and 13 g protein.

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Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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This vibrant lentil-tomato skillet is sure to brighten up your dinner routine. Serve immediately for the best flavor and freshness.

Recipe Questions & Answers

→ Can I substitute spinach with other greens?

Yes, baby kale or arugula work well and provide a similar texture and flavor balance.

→ How long should I cook the lentils before combining?

Simmer lentils uncovered for 20–25 minutes until tender but still holding shape, then drain.

→ Is it necessary to drain the lentils after cooking?

Yes, draining prevents excess liquid from diluting the skillet's flavors and helps keep the texture right.

→ Can smoked paprika be omitted or replaced?

It adds a smoky note but can be skipped or substituted with regular paprika for milder taste.

→ What are good serving suggestions for this dish?

Try it with crusty bread, over rice, quinoa, or wrapped in flatbreads for a complete meal.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.