Can I use different lentils for this dish?

Yes, brown or green lentils work best as they hold their shape well during cooking, providing a hearty texture.

What can I substitute for fresh spinach?

Baby kale or arugula are great alternatives that add a similar leafy texture and fresh flavor.

Adding crumbled feta or topping with a poached egg enhances protein and adds richness to the dish.

Simmer lentils uncovered in broth or water for 20–25 minutes until just tender, then drain before combining with the vegetables.

Yes, it can be cooked in advance and reheated gently. Flavors often deepen after resting overnight in the fridge.

Serve with crusty bread, quinoa, or over rice to complement the dish and create a complete meal.

A hearty, one-pan vegetarian dish featuring tender lentils, juicy tomatoes, and a medley of fresh herbs for a vibrant, satisfying meal.

I tried this Lentil-Tomato Skillet when craving something comforting yet light. It quickly became a go-to option for busy weeknights and meal prep.

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

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 and Bell Pepper:: Stir in garlic and bell pepper, and cook for another 3 minutes.
Simmer Tomatoes and 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.
Combine Lentils and 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 with Fresh 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.

Gathering around the table, my family loves sharing this healthy skillet, each customizing their serving with feta or a poached egg.

Medium saucepan, large skillet, cutting board and knife, wooden spoon are all you need for this recipe.

This dish is free from common allergens but always check ingredient packaging if you have sensitivities.

Each serving offers 270 calories, 7 g fat, 38 g carbohydrates, and 13 g protein.

This skillet is as versatile as it is delicious, and makes for easy lunches or dinners. Enjoy customizing it with your favorite toppings.

→ Can I use different lentils for this dish?: Yes, brown or green lentils work best as they hold their shape well during cooking, providing a hearty texture.
→ What can I substitute for fresh spinach?: Baby kale or arugula are great alternatives that add a similar leafy texture and fresh flavor.
→ Is it possible to add protein options?: Adding crumbled feta or topping with a poached egg enhances protein and adds richness to the dish.
→ How long should the lentils simmer before adding to the skillet?: Simmer lentils uncovered in broth or water for 20–25 minutes until just tender, then drain before combining with the vegetables.
→ Can I prepare this dish ahead of time?: Yes, it can be cooked in advance and reheated gently. Flavors often deepen after resting overnight in the fridge.
→ What sides pair well with this skillet?: Serve with crusty bread, quinoa, or over rice to complement the dish and create a complete meal.