Lentil Spinach Skillet
A fast plant-based skillet dinner with lentils, spinach, tomatoes, onion, and whole wheat couscous. It is hearty, quick, and weeknight-friendly.
- couscous
- lentils
- plant-based
- quick
- skillet
- spinach
- Vegan
- weeknight
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Cook this recipe
- cherry tomatoes-2 cups
- yellow onion-1 medium onion
- garlic cloves-2 cloves
- low-sodium vegetable broth-1 1/4 cups
- whole wheat couscous-1 cup
- canned lentils-2 cans
- olive oil-1 tablespoon
- lemon juice-1 tablespoon
- baby spinach-5 ounces
- ground cumin-1 teaspoon
- fine sea salt-3/4 teaspoon
- black pepper-1/4 teaspoon
Dice the onion and mince the garlic; halve the cherry tomatoes, rinse and drain the lentils, and measure the couscous and broth.
Use a stable cutting board and keep fingers tucked while chopping.
Rinse produce under cool running water before cutting.
Heat olive oil in a large skillet over medium-high heat; add onion and salt, then cook, stirring, until softened and lightly golden, about 3 minutes.
Use caution around the hot skillet and oil to avoid burns or splatter.
Add garlic, cherry tomatoes, cumin, and black pepper; cook until the garlic is fragrant and the tomatoes start to collapse, about 2 minutes.
Stir in lentils and vegetable broth; bring to a lively simmer, stir in couscous, cover, reduce heat to low, and cook until the liquid is mostly absorbed, about 5 minutes.
Handle the hot skillet and lid with a dry towel or oven mitt.
Remove the skillet from heat; scatter spinach over the top, cover, and let stand until spinach is bright green and couscous is tender, about 2 minutes.
Handle the hot skillet and lid with a dry towel or oven mitt.
Stir in lemon juice and fluff with a fork; serve while hot once the spinach is evenly wilted.
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