Quick Herbed Lentil Skillet with Ricotta & Spinach

What if you could have a healthy, protein-packed, and elegant meal on the table in about 20 minutes? It sounds too good to be true, but it’s the weeknight magic of this Herbed Lentil Skillet recipe. This is the ultimate one-pan meal for when you’re short on time but refuse to compromise on flavor. It’s a game-changer for busy professionals, parents, or anyone looking for a delicious, vegetarian, high-protein dinner.

We’re talking savory, herb-infused lentils, bright pops of juicy cherry tomatoes, wilted spinach, and—the star of the show—dreamy, creamy dollops of ricotta cheese. It’s rustic, satisfying, and feels like a gourmet dish from a cozy bistro, but it’s all made in one pan with humble pantry staples.

Ingredients for Herbed Lentil Skillet

This recipe relies on a few fresh ingredients and some high-quality pantry staples to create a fast, flavorful meal.

this now & bake later ❤️

Timing

This is the ultimate quick-fix meal, perfect for a busy weeknight.

• Prep time: 10 minutes (for chopping)
• Cook time: 10 minutes
• Total time: 20 minutes (Faster than ordering takeout!)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a 10-inch skillet over medium heat. Add the chopped shallots and cook, stirring, until they have softened and become translucent, about one minute. Add the minced garlic and cook for just 30 seconds more, until you can smell its wonderful aroma.

• Tip: Be careful not to let the garlic brown, or it can become bitter. That 30-second window is all it needs to flavor the oil.

Step 2: Build the Lentil Base

Stir in the fresh (or dried) thyme. Immediately add the drained and rinsed lentils, the aged balsamic vinegar, salt, and pepper. Stir everything together just enough to combine.

• Tip: Using canned lentils is the secret to this recipe’s speed. Rinsing them well removes excess sodium and any “canned” taste, leaving you with perfectly cooked, tender lentils.

Step 3: Wilt the Vegetables

Add the quartered grape tomatoes and the chopped baby spinach to the skillet. Lower the heat to medium-low, place a lid on the pan, and let it cook for about 5 minutes. Stir it once or twice. The spinach will wilt, and the tomatoes will soften and release some of their juices.

Step 4: Add the Creamy Ricotta

This is the best part! Make four small “wells” or clearings in the lentil mixture with the back of your spoon. Dollop 1/4 cup of the ricotta cheese into each well. Place the lid back on the skillet and let it cook for 2 more minutes.

• Tip: The goal here is to gently warm the ricotta, not to melt it completely into a sauce. You want to be able to get a distinct, creamy pocket of cheese in every serving.

Step 5: Garnish and Serve

Turn off the heat. Finely chop or tear the fresh basil leaves and sprinkle them over the top. Serve immediately, straight from the skillet.

Nutritional Information

This dish is a fantastic source of vegetarian protein and fiber. Here is an estimated nutritional breakdown per serving (assuming the recipe makes 4 servings).

• Calories: ~355 kcal
• Protein: ~22 g
• Fat: ~14 g
• Carbohydrates: ~38 g
• Fiber: ~14 g
• Sugar: ~6 g

(Note: These values are estimates and will vary based on your specific ingredient brands. This is a wonderfully balanced meal, high in plant-based protein and fiber!)

Healthier Alternatives

This Herbed Lentil Skillet is already quite healthy, but you can easily adapt it.

• Vegan: To make this dish vegan, simply swap the ricotta cheese for a high-quality, store-bought vegan ricotta (often made from almonds or tofu) or a creamy, dairy-free Boursin-style cheese.
• Lower Fat: You can use fat-free ricotta cheese, though you will lose some of the creamy texture.
• Add More Veggies: This is a great “clean out the fridge” meal. Feel free to add 1/2 cup of diced zucchini, red bell pepper, or chopped kale along with the spinach.
• Protein Boost (for non-vegetarians): For a heartier, non-vegetarian meal, this skillet is fantastic served underneath a piece of grilled salmon or chicken breast.

Serving Suggestions

This is a versatile dish that works as a main or a side.

• As a Main: Serve it directly in shallow bowls with a side of crusty bread or warm garlic bread. The bread is perfect for scooping up any leftover ricotta and savory juices.
• As a Side Dish: This makes a phenomenal, hearty side dish for roasted chicken, pork chops, or grilled fish.
• Garnishes: A sprinkle of red pepper flakes adds a nice, gentle heat. You can also finish it with a drizzle of high-quality extra virgin olive oil for a richer flavor.

Common Mistakes to Avoid

• Overcooking the Ricotta: The biggest mistake is letting the ricotta melt completely into the lentils. It will still taste good, but you lose that beautiful contrast of the savory lentils and the cool, creamy cheese.
  • Solution: Add the ricotta at the very end and cook for just 2 minutes with the lid on. The goal is to warm it, not boil it.
• Not Rinsing the Lentils: Canned lentils sit in a starchy liquid that can be salty and a bit metallic-tasting.
  • Solution: Always drain and rinse your canned lentils in a colander under cool water until the water runs clear.
• Forgetting the Balsamic Vinegar: It may seem like a small amount, but that 1 tablespoon of balsamic is a flavor powerhouse.
  • Solution: Don’t skip it! It adds a crucial, bright, and tangy acidity that cuts through the earthy lentils and rich cheese.

Storing Tips

This recipe makes fantastic leftovers!

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days, as noted in the recipe.
• Reheat: Reheat gently in a saucepan over low heat or in the microwave. Note that the ricotta will melt and combine when reheated, creating a delicious, creamy lentil sauce.
• Freezing: I do not recommend freezing this dish. The texture of the fresh spinach and ricotta can become watery and grainy upon thawing.

Conclusion

This Herbed Lentil Skillet is a true gem. It’s proof that you don’t need hours of simmering or a complicated list of ingredients to create a meal that is both deeply comforting and refreshingly healthy. It’s a 20-minute, one-pan wonder that will save you on busy weeknights and impress anyone you serve it to.

We hope you enjoy this quick and easy recipe! Try it out and let us know in the comments how it turned out for you. We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more delicious, fast meals!

FAQs

Q1. Can I use dry lentils instead of canned?

Yes, but it will no longer be a 20-minute meal. You would need to cook about 1 1/2 cups of dry green or brown lentils according to the package directions first, then drain them and add them to the skillet at Step 2.

Q2. What can I use as a substitute for ricotta?

If you’re not a fan of ricotta, you can get a similar creamy/tangy effect by crumbling feta cheese or goat cheese over the top after you turn off the heat. You could also dollop it with plain Greek yogurt for a tangy, low-fat option.

Q3. What if I don’t have shallots?

A shallot has a mild, sweet flavor. The best substitute would be about 1/2 cup of finely diced red onion or a scallion (green onion), using both the white and green parts.

Q4. Can I use a different herb besides thyme?

Yes! This recipe is flexible. You could use 2 teaspoons of fresh chopped rosemary (add it with the garlic) or 1 teaspoon of dried oregano. The fresh basil at the end is key for that fresh, peppery bite.

Quick Herbed Lentil Skillet with Ricotta & Spinach

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• Author: Evelyn Marcella Rivera
• Total Time: 20 minutes
• Yield: 4 Servings 1x
• Diet: Vegetarian

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Description

This is the ultimate one-pan meal for when you’re short on time but refuse to compromise on flavor. It’s a game-changer for a delicious, vegetarian, high-protein dinner. We’re talking savory, herb-infused lentils, bright pops of juicy cherry tomatoes, wilted spinach, and—the star of the show—dreamy, creamy dollops of ricotta cheese. It’s rustic, satisfying, and feels like a gourmet dish.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons Olive oil
• 1/3 cup Shallot, chopped
• 1 Fresh garlic clove, minced
• 2 teaspoons Fresh thyme leaves (or 3/4 teaspoon dried)
• 2 (15.5-ounce) cans Canned lentils, drained and rinsed
• 1 tablespoon Aged balsamic vinegar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Freshly ground black pepper
• 1 cup Grape tomatoes, quartered
• 2 cups Baby spinach leaves, lightly packed & coarsely chopped
• 1 cup Part-skim ricotta cheese
• 6 Large fresh basil leaves, for garnish

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Instructions

1. Heat the olive oil in a 10-inch skillet over medium heat. Add the chopped shallots and cook, stirring, until they have softened and become translucent, about one minute.

2. Add the minced garlic and cook for just 30 seconds more, until you can smell its wonderful aroma.

3. Stir in the fresh (or dried) thyme. Immediately add the drained and rinsed lentils, the aged balsamic vinegar, salt, and pepper. Stir everything together just enough to combine.

4. Add the quartered grape tomatoes and the chopped baby spinach to the skillet. Lower the heat to medium-low, place a lid on the pan, and let it cook for about 5 minutes. Stir it once or twice.

5. Make four small “wells” or clearings in the lentil mixture with the back of your spoon. Dollop 1/4 cup of the ricotta cheese into each well.

6. Place the lid back on the skillet and let it cook for 2 more minutes to gently warm the ricotta.

7. Turn off the heat. Finely chop or tear the fresh basil leaves and sprinkle them over the top. Serve immediately, straight from the skillet.

Notes

• Garlic Tip: Be careful not to let the garlic brown, or it can become bitter. That 30-second window is all it needs to flavor the oil.
• Lentil Tip: Using canned lentils is the secret to this recipe’s speed. Rinsing them well removes excess sodium and any “canned” taste, leaving you with perfectly cooked, tender lentils.
• Ricotta Tip: The goal here is to gently warm the ricotta, not to melt it completely into a sauce. You want to be able to get a distinct, creamy pocket of cheese in every serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course, Vegetarian, Dinner
• Method: Sautéing
• Cuisine: Mediterranean-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 355 kcal
• Sugar: 6 g
• Sodium: 680 mg
• Fat: 14 g
• Saturated Fat: 5.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 14 g
• Protein: 22 g
• Cholesterol: 25 mg