HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA
You can have this meal on the table in less time than it takes for me to run a mile. Okay, I admit I am the slowest runner I know (I am more of a jogger, really) -- but still, that is a fast dinner. The key is taking advantage of canned lentils for a tender and hearty instant protein, as well as vegetables that require very little prep -- pre-washed baby spinach and grape tomatoes. They are seasoned in the skillet with chopped shallot, fresh thyme, and balsamic vinegar, then dolloped with creamy, rich ricotta cheese that is warmed slightly in the skillet, too. A sprinkle of fresh basil leaves takes you, deliciously, to the finish line for the win. I like to serve mine with some whole-grain, sourdough toast or baguette.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a 10-inch skillet over medium heat. Add the shallots and cook until they have softened, about 1 minute. Stir in the garlic and cook for 30 seconds more. Stir in the thyme, then add the lentils, balsamic vinegar, salt, and pepper, and stir just enough to combine. Add the tomatoes and spinach, lower the heat to medium-low, cover, and cook, stirring occasionally, until warmed through and the vegetables have wilted, 5 minutes.
- Make a well in the lentil mixture and dollop 1/4 cup of the ricotta cheese into it. Repeat with the remaining ricotta, creating separate wells. Cover and cook until the cheese is slightly warmed but not melted, 2 minutes. Sprinkle with the basil and serve.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
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Sherry Mackey
[email protected]This was a delicious and satisfying meal. The lentils were cooked perfectly and the spinach and tomatoes added a nice freshness. The ricotta added a creamy richness that balanced out the flavors nicely.
Nazim Gaming
[email protected]This dish is a great way to get your daily dose of vegetables. The lentils are a good source of protein and the spinach and tomatoes are packed with vitamins and minerals.
Suhag Ahmad
[email protected]This lentil skillet was a great way to use up leftover lentils. It was easy to make and very flavorful.
Gilchrist Atanas
[email protected]This was a delicious and healthy meal. The lentils were cooked perfectly and the spinach and tomatoes added a nice freshness. The ricotta added a creamy richness that balanced out the flavors nicely.
Delon Victor
[email protected]This dish is so easy to make and it's packed with flavor. I love the combination of lentils, spinach, tomatoes, and ricotta.
Md Sarif
[email protected]This recipe is a winner! The lentils are cooked perfectly and the flavors of the spinach, tomatoes, and herbs blend together beautifully.
MR AFRIDI
[email protected]This was a great recipe! The lentils were cooked perfectly and the spinach and tomatoes added a nice freshness. The ricotta added a creamy richness that balanced out the flavors nicely.
Tall Yahaya
[email protected]This lentil dish is so hearty and flavorful! The lentils are cooked perfectly in a flavorful broth with herbs and spices.
Victoria Stanley
[email protected]This dish was easy to make and packed with flavor. I loved the combination of lentils, spinach, tomatoes, and ricotta. The herbs added a nice touch of flavor as well. I will definitely be making this again.
Catherine Susa
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The lentils were cooked perfectly and the spinach and tomatoes added a nice freshness to the dish. I will definitely be making this a
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[email protected]This herbed lentil skillet was a delightful and nutritious meal. The combination of lentils, spinach, tomatoes, and ricotta created a flavorful and satisfying dish. I especially enjoyed the hint of herbs that added a touch of complexity to the flavor