This hearty one-pan meal combines protein-rich lentils with creamy feta, wilted spinach and warming spices for a comforting dinner that comes together with minimal effort. Serve with crusty bread or on its own for a satisfying vegetarian meal.
Ingredients
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 400 g tin brown lentils, drained and rinsed
- 400 g tin diced tomatoes
- ½ cup vegetable stock
- 100 g baby spinach
- 150 g Danish feta, crumbled
- Salt and freshly ground black pepper
- Fresh parsley, chopped, to serve
Method
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic, cumin and smoked paprika and cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally.
- Add the baby spinach and cook for another 2–3 minutes until wilted.
- Season with salt and freshly ground black pepper to taste.
- Sprinkle the crumbled feta over the skillet and allow it to soften slightly from the heat.
- Finish with chopped parsley and serve straight from the pan with warm crusty bread if desired.
This creamy feta lentil skillet is packed with flavour and makes a wonderful weeknight meal that is both nourishing and easy to prepare.
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