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Weeknight • Vegetarian

Easy Lentil & Vegetable Skillet

A wholesome and satisfying vegetarian skillet meal packed with hearty lentils and a medley of colorful vegetables.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Easy Lentil & Vegetable Skillet

Looking for a plant-based meal that's both nutritious and bursting with flavor? This Easy Lentil & Vegetable Skillet is a dream! It's a fantastic way to enjoy hearty lentils alongside a rainbow of fresh veggies, all cooked in one pan for minimal cleanup. Healthy, comforting, and incredibly simple, it's perfect for a wholesome weeknight dinner.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup green or brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp smoked paprika
  • 1 bay leaf
  • 1 cup chopped kale or spinach
  • Salt and freshly ground black pepper to taste

For Serving

  • Fresh parsley, chopped
  • Dollop of plain Greek yogurt or sour cream (optional)

Preparation

  1. Step 1

    Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.

  2. Step 2

    Stir in minced garlic and cook for 1 minute until fragrant. Add rinsed lentils, vegetable broth, diced tomatoes (with their juices), dried oregano, dried thyme, smoked paprika, and bay leaf. Stir well.

  3. Step 3

    Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

  4. Step 4

    Remove the bay leaf. Stir in the chopped kale or spinach and cook for another 2-3 minutes, or until the greens have wilted.

  5. Step 5

    Taste and season with salt and freshly ground black pepper as needed. Add a splash of water or broth if the skillet seems too dry.

  6. Step 6

    Serve hot, garnished with fresh parsley and an optional dollop of Greek yogurt or sour cream.

Tips

  • Feel free to add other vegetables like bell peppers, zucchini, or mushrooms.
  • For a touch of acidity and brightness, squeeze a bit of lemon juice over the skillet before serving.

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