This vegetable lentil skillet with herbs is a one-pan, big-flavor dinner that hits all the weeknight goals: hearty, protein-packed, and made with simple pantry staples plus a generous handful of fresh herbs.
Why You’ll Love This Skillet
- One pan: fewer dishes, faster cleanup
- Hearty and satisfying with plant-based protein from lentils
- Flexible: swap in whatever vegetables you have
- Bright, fresh finish from lemon and herbs
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1 cup dried brown or green lentils, rinsed and picked over
- 3 cups low-sodium vegetable broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 small zucchini, diced
- 2 packed cups baby spinach
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp lemon juice (plus more to taste)
- 1/2 cup chopped fresh herbs (parsley, dill, cilantro, or a mix)
How to Make Vegetable Lentil Skillet with Herbs
1) Sauté the vegetables. Heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery and cook 5–6 minutes, stirring occasionally, until starting to soften. Stir in bell pepper and cook 2 minutes more.
2) Bloom the aromatics. Add garlic, tomato paste, cumin, smoked paprika, thyme, and red pepper flakes (if using). Cook 1 minute, stirring, until fragrant and the tomato paste darkens slightly.
3) Simmer the lentils. Add lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce to a lively simmer. Cover and cook 22–28 minutes (stir once or twice), until lentils are tender and the mixture is thick and stew-like.
4) Add quick-cooking veggies. Stir in zucchini and cook uncovered 5 minutes, until just tender. Stir in spinach until wilted, about 1 minute.
5) Finish with herbs and lemon. Season with salt and pepper. Remove from heat and stir in lemon juice and fresh herbs. Taste and adjust with more salt, pepper, or lemon to brighten.
Herb Options (Use What You Like)
- Parsley + dill: fresh and slightly tangy
- Parsley + cilantro: bright and bold
- All parsley: classic and kid-friendly
- Add chives or mint: a little goes a long way
Tips for Best Results
- Choose the right lentils: brown or green lentils hold their shape. Red lentils will break down and turn it more like a puree.
- Keep it saucy: if the skillet gets too thick before lentils are tender, add 1/4–1/2 cup water or broth and keep simmering.
- Don’t skip the finish: lemon + fresh herbs make the whole pan taste brighter and fresher.
Serving Ideas
- Spoon over cooked rice, quinoa, or farro
- Serve with warm pita, naan, or crusty bread
- Top with crumbled feta (optional) or a dollop of plain Greek yogurt
- Add avocado slices for extra richness
Storage & Reheating
- Refrigerate: cool and store airtight up to 4 days.
- Reheat: warm on the stove with a splash of broth/water, or microwave until hot.
- Freeze: freeze up to 3 months. Thaw overnight in the fridge before reheating.
Vegetable Lentil Skillet with Herbs (Recipe)
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: about 40 minutes
- Servings: 4
Instructions
- Heat olive oil in a large deep skillet over medium heat. Add onion, carrots, and celery; cook 5–6 minutes. Add bell pepper; cook 2 minutes.
- Add garlic, tomato paste, cumin, smoked paprika, thyme, and optional red pepper flakes; cook 1 minute.
- Add lentils, broth, and diced tomatoes. Bring to a boil, reduce to a simmer, cover, and cook 22–28 minutes until lentils are tender.
- Stir in zucchini; cook uncovered 5 minutes. Stir in spinach to wilt.
- Season with salt and pepper. Off heat, stir in lemon juice and fresh herbs. Taste and adjust seasoning.
