This Herbed Lentil Skillet with Spinach & Ricotta is a hearty, wholesome, and flavor-packed meal that comes together quickly in one pan. With tender lentils, fresh herbs, and creamy ricotta, it’s a perfect balance of comfort and nutrition.
Why You’ll Love This Recipe
This dish is simple, nourishing, and full of vibrant flavors. It’s ideal for busy weeknights, requires minimal prep, and delivers a satisfying mix of protein, greens, and creamy texture. Plus, it’s vegetarian and naturally filling.
Ingredients
- 2 tablespoons olive oil
- 1/3 cup chopped shallot
- 1 garlic clove, minced
- 2 teaspoons fresh thyme (or 3/4 teaspoon dried)
- 2 cans lentils, drained and rinsed
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grape tomatoes, quartered
- 2 cups baby spinach, chopped
- 1 cup ricotta cheese
- 6 fresh basil leaves, sliced
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped shallots and cook until softened, about 1 minute.
- Stir in garlic and cook for 30 seconds.
- Add thyme, lentils, balsamic vinegar, salt, and pepper. Mix gently.
- Add tomatoes and spinach, reduce heat, cover, and cook for 5 minutes until wilted.
- Create small wells in the lentil mixture and add spoonfuls of ricotta.
- Cover and cook for 2 minutes until slightly warmed.
- Garnish with fresh basil and serve your Herbed Lentil Skillet with Spinach & Ricotta.
Tips & Tricks
- Use pre-cooked lentils to save time.
- Add chili flakes for a spicy kick.
- Substitute ricotta with cottage cheese or plant-based cheese.
- A squeeze of lemon juice enhances freshness.
- Serve with crusty bread or over rice.
Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, gluten-free
Notes
- Swap spinach with kale or arugula.
- Add mushrooms for extra depth.
- Works well as a meal prep option.
Nutrition (Approximate)
- Calories: 320–400
- Protein: 18–22g
- Carbs: 30–35g
- Fat: 12–18g
FAQ
1. Can I use dried lentils instead of canned?
Yes, cook them beforehand until tender.
2. Is this recipe freezer-friendly?
The lentil mixture freezes well, but add fresh ricotta when serving.
3. What can I use instead of ricotta?
Try cottage cheese, Greek yogurt, or vegan alternatives.
4. Can I make this dairy-free?
Yes, simply omit or replace the ricotta.
5. How do I make it more filling?
Serve with grains like quinoa or brown rice.
Storage
- Fridge: Store in airtight container up to 4 days
- Freezer: Lentil base can be frozen up to 2 months
- Reheating: Warm gently on stovetop or microwave
Similar Recipes
Herbed Lentil Skillet with Spinach & Ricotta
Ingredients
- 2 tablespoons olive oil
- 1/3 cup chopped shallot
- 1 garlic clove minced
- 2 teaspoons fresh thyme or 3/4 teaspoon dried
- 2 cans lentils drained and rinsed
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grape tomatoes quartered
- 2 cups baby spinach chopped
- 1 cup ricotta cheese
- 6 fresh basil leaves sliced
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped shallots and cook until softened, about 1 minute.
- Stir in garlic and cook for 30 seconds.
- Add thyme, lentils, balsamic vinegar, salt, and pepper. Mix gently.
- Add tomatoes and spinach, reduce heat, cover, and cook for 5 minutes until wilted.
- Create small wells in the lentil mixture and add spoonfuls of ricotta.
- Cover and cook for 2 minutes until slightly warmed.
- Garnish with fresh basil and serve your Herbed Lentil Skillet with Spinach & Ricotta.
Notes
- Swap spinach with kale or arugula.
Conclusion
This Herbed Lentil Skillet with Spinach & Ricotta is a quick, nutritious, and comforting dish that’s perfect for any day of the week. With simple ingredients and bold flavors, it’s a recipe you’ll keep coming back to.