Lentil & Spinach Skillet
This Lentil & Spinach Skillet is an easy and delicious one-pot dinner that is ready in under an hour! Perfect family dinner!
Equipment
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
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.
Nutrition
Calories: 416kcal | Carbohydrates: 41g | Protein: 12g | Fat: 22g