Lentil & Spinach Skillet
This post may contain affiliate links, please see our privacy policy for details.
This Lentil & Spinach Skillet is an easy and delicious one-pot dinner that is ready in under an hour! Perfect family dinner!
This Lentil & Spinach Skillet is going to be on repeat at your house! It is the perfect weeknight dinner – it is ready in 40 minutes and packs in protein & veggies in one comforting dish. Plus it is made in one pan! You have to try this one!
here’s what you need
ingredients
- oil
- yellow onion
- garlic
- smoked paprika
- chili powder
- Italian seasoning
- salt & pepper
- diced fire roasted tomatoes
- low sodium soy sauce
- cooked lentils
- frozen spinach
- dairy-free Boursin
- shredded vegan mozzarella
- fresh parsley
equipment
The best skillet for this is a cast iron!
steps
step 1: cook the veggies
Heat the oil in a cast iron skillet over medium heat. Add the onion, garlic & dry seasonings and cook for 3 minutes. Add the tomatoes & soy sauce, stir and cook for another 2 minutes.
You want the veggies to be mostly tender – they will finish cooking in the oven!
step 2: make it creamy
Add the lentils, spinach, Boursin & 1/2 of the vegan mozzarella. Stir until the cheese is melted and everything is combined. Taste and adjust the salt if needed. Remove from the heat.
Sprinkle the remaining mozzarella over the top and place the whole thing in the oven for 15-20 minutes, or until the cheese is melted and the lentils are bubbling.
step 3: serve
Pull the skillet out of the oven and top it with some fresh parsley. And now, it’s time to dig in!
Spoon some of the lentils onto each plate and serve with some crusty bread on the side for dipping. This would also be great with a simple arugula salad!
The leftovers can be stored in individual containers for quick lunches.
tips & tricks
I used steamed brown lentils from Trader Joe’s. You could also use canned lentils or cook some lentils from scratch.
If you can’t find dairy-free Boursin, you could also sub my tofu ricotta recipe!
If you skip the vegan mozzarella, you don’t need to bake this. Just get it nice and hot on the stove.
need more recipe inspo? check these out:
Lentil & Spinach Skillet
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 yellow onion diced
- 4-5 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 15-ounce can diced fire roasted tomatoes
- 1 tablespoon low sodium soy sauce or tamari for GF
- 2.5 cups cooked lentils see notes
- 8 ounces frozen spinach thawed & drained
- 7 ounces dairy-free Boursin see notes
- 7 ounces shredded vegan mozzarella separated, I used Daiya
- fresh parsley for serving
Equipment
Instructions
- Preheat the oven to 425 degrees.
- Heat the oil in a cast iron skillet over medium heat. Add the onion, garlic & dry seasonings and cook for 3 minutes. Add the tomatoes & soy sauce, stir and cook for another 2 minutes.
- Add the lentils, spinach, Boursin & 1/2 of the vegan mozzarella. Stir until the cheese is melted and everything is combined. Taste and adjust the salt if needed. Remove from the heat.
- Sprinkle the remaining mozzarella over the top and place the whole thing in the oven for 15-20 minutes, or until the cheese is melted and the lentils are bubbling.
- Remove from the oven and top with parsley. Spoon onto plates and enjoy!
Video
Notes
- I used steamed brown lentils from Trader Joe’s. You could also use canned lentils or cook some lentils from scratch.
- If you can’t find dairy-free Boursin, you could also sub my tofu ricotta recipe!
- If you skip the vegan mozzarella, you don’t need to bake this. Just get it nice and hot on the stove.
This was simple and delicious. I mashed the tomatoes and skipped adding the vegan mozzarella and baking the dish. Thank you!
Really enjoyed the combination of flavors. Very yummy.
Wow very flavorful! Will definitely be making again. Thank you for another wonderful recipe
Thanks so much Jean! So glad you loved it!
This is very good and flavorful. I do not tolerate garlic and onion, so I used fennel, carrots and celery and sautéed til soft. I used Diaya cream cheese as well as Mozzarella. Served it as is with crusty sourdough and butter. Delicious .
Thank you,
Trina
Thanks Trina! Those sound like great swaps!!