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.
Ingredients
- 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
Instructions
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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.
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Add the minced garlic and cook for just 30 seconds more, until you can smell its wonderful aroma.
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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.
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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.
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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.
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Place the lid back on the skillet and let it cook for 2 more minutes to gently warm the ricotta.
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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
