Can I use different lentils?

Brown or green lentils work best as they retain shape when cooked, but red lentils may become mushier and alter texture.

How do I adjust the spice level?

Control heat by varying crushed red pepper flakes or omit them for a milder taste.

Baby kale or arugula make great alternatives, offering a slightly different flavor and texture.

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

Consider topping with crumbled feta or a poached egg for extra protein and richness.

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

I first tried this skillet recipe on a busy weeknight. Its combination of rich tomato flavor and fresh herbs quickly made it a staple in my kitchen.

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 & Bell Pepper:: Stir in garlic and bell pepper, and cook for another 3 minutes.
Simmer Tomatoes & 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 & Tomato Mixture:: Stir in cooked lentils and simmer for 5 minutes to allow flavors to meld.
Fold in 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 as needed. Serve hot, optionally with crusty bread or over rice.

My family loves gathering around the table for this colorful meal. It always sparks cheerful conversation as everyone piles their plates high.

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

Contains no common allergens. Always double-check ingredient labels for possible cross-contamination if highly sensitive.

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

This skillet dish makes weeknight dinners flavorful and fuss-free. Enjoy the leftovers for lunch or as a base for creative meals.

→ Can I use different lentils?: Brown or green lentils work best as they retain shape when cooked, but red lentils may become mushier and alter texture.
→ How do I adjust the spice level?: Control heat by varying crushed red pepper flakes or omit them for a milder taste.
→ What can substitute fresh spinach?: Baby kale or arugula make great alternatives, offering a slightly different flavor and texture.
→ Is this dish suitable for gluten-free diets?: Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.
→ How can I add more protein?: Consider topping with crumbled feta or a poached egg for extra protein and richness.