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 for a weekend family dinner, and its aroma of fresh herbs and simmered tomatoes had everyone gathering around the kitchen before it even hit the table.

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

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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 minutes until soft.

Add Aromatics:

Stir in garlic and bell pepper, and cook for another 3 minutes.

Add 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 meld flavors.

Add Spinach:

Fold in spinach and cook until wilted, about 2 minutes.

Finish & Serve:

Remove from heat. Add parsley and basil. Taste and adjust seasoning as needed. Serve hot, optionally with crusty bread or over rice.

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This is a recipe my kids love to help with, especially tearing the basil and stirring the finished skillet together before serving.

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

Per serving: Calories 270, Total Fat 7 g, Carbohydrates 38 g, Protein 13 g

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This skillet is equally good for weeknight meals or as a crowd-pleasing vegetarian main for gatherings.

Recipe FAQ

→ Can I substitute other greens for spinach?

Yes, baby kale or arugula work well and can be added at the same step as spinach for similar texture and flavor.

→ How do I ensure the lentils cook evenly?

Rinse lentils and simmer uncovered in broth or water until tender but not mushy, about 20–25 minutes, then drain before adding to the skillet.

→ What herbs enhance the flavor best?

Dried oregano and thyme infused with fresh basil and parsley create a vibrant Mediterranean aroma and taste.

→ Is olive oil essential for sautéing?

Olive oil adds richness and depth, but other mild oils can be used if preferred to sauté vegetables.

→ Can this dish be served with other grains?

Yes, it pairs nicely with quinoa, rice, or crusty bread to make a more filling meal.

→ How can I add protein to this dish?

For extra protein, serve with crumbled feta or top with a poached egg.