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herb lentil and spinach skillet

Herb Lentil and Spinach Skillet

This herb lentil and spinach skillet is cozy, creamy, and made in one pan. Green lentils simmer with herbs, garlic, and broth, then finish with spinach for a simple meal that feels warm, filling, and easy enough for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup dry green lentils or 2 cans, drained and rinsed
  • 1 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 2½ cups vegetable broth
  • ½ cup heavy cream or full-fat coconut milk
  • 4 cups fresh spinach
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon dried parsley
  • Salt to taste
  • Black pepper to taste
Optional: red pepper flakes or lemon zest for finishing

Method
 

  1. Heat olive oil in a wide skillet over medium heat.
  2. Add the chopped onion and cook for 4–5 minutes until soft and lightly golden.
  3. Stir in the garlic and cook for 30 seconds, just until fragrant.
  4. Add thyme, oregano, and parsley. Stir briefly to warm the herbs.
  5. Pour in the lentils and vegetable broth. Stir once and bring to a gentle simmer.
  6. Cover the skillet and cook for about 25 minutes, or until lentils are tender.
  7. Lower the heat and stir in the cream or coconut milk.
  8. Add spinach a handful at a time, letting it wilt into the skillet.
  9. Season with salt and black pepper. Taste and adjust as needed.
  10. Serve warm on its own or over rice.

Notes

  • Green lentils work best because they hold their shape.
  • If using canned lentils, reduce broth to 1½ cups and simmer for 10 minutes.
  • Leftovers thicken overnight and taste even better the next day.
  • Add a squeeze of lemon at the end if you want a brighter finish.