Community recipe
Creamy Tomato Lentil Skillet with Garlicky Toast
A cozy, one-pot supper of tender red lentils simmered in a richly spiced tomato sauce, finished with a splash of cream and bright lemon. Serve it with crisp, oven-toasted baguette slices and a little salty feta for an easy, satisfying meal.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 1 baguette, sliced into ½-inch slices
- 1 yellow onion, peeled and finely diced
- 3 garlics, peeled and minced
- 2 tbsp olive oils
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp fine salt
- 0.25 tsp black pepper, ground
- 1 crushed tomato, canned
- 1 cup red lentil, rinsed and drained
- 4 cup vegetable broths
- 5 oz baby spinaches, rinsed and roughly chopped
- 0.33 cup heavy cream
- 1 lemon, juiced
- 2 tbsp fresh parsleies, rinsed, dried, and finely chopped
- 0.33 cup feta, crumbled
Make it
Instructions
- 01
Toast the baguette
Heat the oven to 425°F (220°C) and place a rack in the center. Set a rimmed baking sheet nearby. Slice 1 baguette into ½-inch slices and arrange them in a single layer on the dry sheet. Bake for 8–10 minutes, turning once, until crisp and lightly golden at the edges. Transfer to a rack to cool while you make the lentils. | Why: Toasting gives the soft, creamy lentils a crisp, sturdy partner.
- 02
Build the savory skillet base
Peel and finely dice 1 yellow onion. Peel and mince 3 cloves garlic. Set a Dutch oven or deep, heavy saucepan over medium heat and add 2 tbsp olive oil. Once the oil shimmers, add the onion and cook for 4–5 minutes, stirring now and then, until softened and translucent. Add the garlic, 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp fine salt, and ¼ tsp black pepper. Stir for 1 minute, until fragrant and the tomato paste darkens slightly. | Why: Softened onion and briefly toasted spices make a full-flavored base without a long simmer.
- 03
Simmer the lentils until tender
Drain 1 can crushed tomatoes into the skillet base. Rinse 1 cup red lentils in a fine-mesh sieve under cool running water, picking out any debris, then drain well and stir them into the pot with 4 cups vegetable broth. Scrape the bottom of the pot and bring everything to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 18–22 minutes, stirring every few minutes, until the lentils are soft and the mixture is thick but spoonable. If it becomes thicker than you like before the lentils are tender, stir in a small splash of water. | Why: A gentle, uncovered simmer cooks the lentils evenly and lets the tomato flavor concentrate.
- 04
Finish creamy and bright
Rinse and roughly chop 5 oz baby spinach. Stir it into the simmering lentils and cook for 2–3 minutes, until the leaves are wilted and vivid green. Lower the heat and stir in ⅓ cup heavy cream. Remove the pot from the heat, then squeeze in the juice of 1 lemon and stir. Taste; the measured salt and pepper should give the stew a balanced savory flavor, while the lemon keeps the finish lively. | Why: Adding the greens near the end preserves their color, and finishing off the heat keeps the cream smooth and the lemon fresh.
- 05
Rest, garnish, and serve
Let the skillet stand for 5 minutes; it will thicken slightly as it rests. Rinse, dry, and finely chop 2 tbsp fresh parsley. Scatter it over the lentils with ⅓ cup crumbled feta. Serve hot in shallow bowls with the toasted baguette slices for dipping. | Why: A brief rest settles the texture, while fresh herbs and salty feta add a bright, savory finish.
