This recipe recreates the dish in your photo: a hearty Mediterranean-style skillet of tender lentils, caramelized onions, juicy roasted tomatoes, wilted spinach, creamy feta cheese, and fresh parsley. A golden, crispy layer around the edges adds extra flavor and texture.
45–55 min
Total time
4 servings
Main course
Vegetarian
Protein-rich
1. Ingredients
Ingredient checklist
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Lentil base
1 cup (190–200 g) dried brown or green lentils
3 cups (720 ml) vegetable broth or water
2 tablespoons olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon chili flakes, optional
½ teaspoon salt, adjusted to taste
¼ teaspoon black pepper
Vegetables and topping
300–350 g cherry or small tomatoes
150 g fresh spinach
150 g feta cheese, crumbled or broken into chunks
2 tablespoons olive oil, divided as needed
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried thyme, optional
Optional ingredients
½ teaspoon ground coriander for a warmer, earthier flavor.
1 tablespoon balsamic vinegar for extra sweetness and acidity.
2 tablespoons toasted pumpkin seeds or chopped walnuts for crunch.
A pinch of ground cinnamon for a subtle Middle Eastern-inspired flavor.
Fresh mint or dill in place of some of the parsley.
2. Step-by-step cooking instructions
A woman rinsing green lentils in a sieve.
Step 1: Prepare the lentils
5 minutes preparation + 20–25 minutes cooking
Rinse the lentils under cold running water and remove any debris. Put them in a saucepan with 3 cups of vegetable broth or water.
Bring to a boil, then reduce to a gentle simmer. Cook until tender but still holding their shape, usually 20–25 minutes depending on the variety. Drain excess liquid if necessary.
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Step 2: Caramelize the onions
8–10 minutes
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the sliced onion and cook until soft and deeply golden, stirring occasionally.
Add the minced garlic and cook for another 30–60 seconds. Avoid burning the garlic, as it can become bitter.
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Step 3: Roast and blister the tomatoes
6–8 minutes
Stir in the tomato paste, cumin, smoked paprika, oregano, black pepper, and optional chili flakes. Cook for 1 minute.
Add the cherry tomatoes and a drizzle of olive oil. Let them blister and soften, turning occasionally, until some skins split and their juices begin to release.
iron-rich
Step 4: Combine the lentils and spinach
4–5 minutes
Add the cooked lentils and stir until coated in the tomato and onion mixture. If the skillet looks dry, add ¼–½ cup of broth.
Fold in the spinach and cook until wilted. Taste and adjust the salt, pepper, and spices.
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Step 5: Add the feta
2 minutes preparation
Scatter the feta over the lentils, leaving some pieces in larger chunks. Add the lemon juice and optional thyme.
For the best presentation, keep a few tomatoes visible on top and distribute the feta unevenly for a rustic look.
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Step 6: Bake until golden
10–12 minutes
Preheat the oven to 200°C (400°F). Transfer the oven-safe skillet to the oven and bake until the tomatoes are soft, the feta is warm, and the edges of the lentils are lightly browned.
For a deeper golden finish, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Final garnish and serving
Remove the skillet from the oven and let it rest for 3 minutes. Sprinkle generously with chopped parsley and add a little extra virgin olive oil and freshly ground black pepper.
Serve warm directly from the skillet with:
Warm pita, naan, or crusty whole-grain bread.
A cucumber, lemon, and yogurt salad.
Steamed rice, bulgur, or quinoa.
A spoonful of plain Greek yogurt or hummus.
3. Nutrition information
Estimated values for 1 of 4 servings, using the listed ingredients and approximately 3 tablespoons of olive oil in total. Actual values depend on the feta, lentil variety, and quantities used.
Calories
390–440
kcal per serving
Protein
20–23 g
per serving
Carbohydrates
42–48 g
Fat
15–20 g
Dietary fiber
12–16 g
Sugar
7–10 g
This meal provides plant-based protein, fiber, folate, iron, potassium, and antioxidants. Feta contributes calcium and vitamin B12, but also adds sodium and saturated fat.
4. Nut information and allergens
Is this recipe nut-free? Yes. The main recipe contains no tree nuts or peanuts, provided your broth, spices, and other packaged ingredients are free from cross-contact.
Nut or allergen
Information
Peanuts
Not included
Almonds, walnuts, cashews, pistachios
Not included
Other tree nuts
Not included
Dairy
Contains dairy from feta cheese
Gluten
Naturally gluten-free when all packaged ingredients are verified; bread served alongside may contain gluten
Soy
Not a standard ingredient; check packaged broth and seasonings
Sesame
Not a standard ingredient; pita, hummus, or garnishes may contain it
Optional nuts and seeds
If you want additional crunch, choose one of these toppings:
Walnuts: approximately 1 tablespoon per serving; adds omega-3 ALA fats.
Almonds: approximately 1 tablespoon slivered almonds per serving; adds vitamin E and crunch.
Pumpkin seeds: 1 tablespoon per serving; adds magnesium, zinc, and some protein.
These additions increase calories and may introduce allergens. Do not add them if serving someone with a relevant nut or seed allergy.
How to make the dish dairy-free
Replace the feta with a dairy-free feta alternative, or use a few tablespoons of tahini-lemon dressing. The taste and nutrition will differ; tahini also introduces sesame as an allergen.
5. Chef’s tips for the best results
Choose brown or green lentils. They hold their shape better than red lentils, which tend to break down into a softer texture.
Do not overcook the lentils. They will cook a little more in the oven, so stop when they are tender but still firm.
Caramelize the onions properly. Golden onions add sweetness and depth to the savory lentils.
Keep some tomatoes whole. This creates the rustic, colorful appearance of the dish in your photo.
Use block feta when possible. It generally gives you larger, creamier pieces than finely crumbled feta.
Avoid excess liquid. The mixture should be moist and glossy, not soupy, before going into the oven.
Finish with lemon and herbs. Their freshness balances the earthy lentils and salty feta.
6. Frequently asked questions (Q&A)
Q1. Can I use canned lentils instead of dried lentils?
Yes. Use approximately 2 cans (400 g each), drained and rinsed, yielding roughly 450–500 g of lentils depending on the brand. Skip the boiling step and add the lentils after the tomatoes have blistered. Reduce the broth to just a splash if needed.
Q2. Can I cook this recipe without an oven?
Yes. After adding the feta, cover the skillet and cook on low heat for 5–8 minutes until the tomatoes are soft and the cheese is warm. The dish will be delicious, although the top will not brown as much.
Q3. Can I prepare it ahead of time?
Yes. Cook the lentils and prepare the tomato mixture up to 2 days ahead, refrigerating them promptly in covered containers. Reheat in the skillet, add the spinach and feta, and bake before serving.
Q4. How should I store leftovers?
Refrigerate within 2 hours in an airtight container and consume within 3–4 days. Reheat thoroughly until steaming hot. Freeze for up to 2–3 months for best quality, although the feta and spinach may soften after thawing.
Q5. Is this recipe suitable for weight management?
It can fit well into a balanced eating plan. Lentils provide fiber and protein, which help make the meal satisfying. For a lighter version, reduce the oil to 1–2 tablespoons and the feta to 100 g while keeping the vegetables and lentils.
Q6. How can I increase the protein?
Add more lentils, serve with plain Greek yogurt, or accompany the skillet with grilled chicken. For a vegetarian option, serve it with a side of Greek yogurt or add cooked chickpeas.
Q7. What can I use instead of feta?
Try goat cheese for a tangier result, ricotta for a milder and creamier texture, or dairy-free feta for a plant-based version. If using ricotta, add small spoonfuls rather than crumbling it.
Q8. Why are my lentils mushy?
They may have been boiled too long, or you may have used red lentils. Use brown or green lentils, test them before draining, and avoid stirring aggressively after they are cooked.
Q9. Can I make this recipe vegan?
Yes. Replace the feta with a vegan alternative or tahini-lemon dressing, and use vegetable broth. Check that the replacement cheese meets your dietary requirements.
Q10. What spices give it the most authentic Mediterranean flavor?
Cumin, smoked paprika, oregano, black pepper, garlic, lemon, and fresh parsley make a flavorful combination. For a more Levantine-inspired variation, add ground coriander and finish with mint.