Lentil, Tomato & Olive Skillet Bake
Method
Build the base: Preheat the oven to 210°C. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion, bell pepper and zucchini and cook for 5–6 minutes until softened.
Add the flavours: Stir in the garlic, tomato paste, oregano, cumin and smoked paprika. Cook for 30 seconds until fragrant.
Add the legumes: Stir in the lentils, cannellini beans, chopped tomatoes and olives. Bring to a gentle simmer and cook for 7–8 minutes until the sauce thickens slightly.
Add the greens: Fold in the spinach and cook for 1–2 minutes until just wilted. Stir in the lemon juice and season with salt and black pepper.
Bake: Scatter the feta and pumpkin seeds over the top. Transfer the skillet to the oven and bake for 10–12 minutes until bubbling and lightly golden. Finish with fresh parsley and serve directly from the skillet.
Vegan option: Replace the feta with 50 g crumbled firm tofu mixed with 1 tsp nutritional yeast and lemon juice, or use vegan feta. All other ingredients are naturally vegan. Earthy lentils and creamy white beans simmer in a rich tomato sauce with sweet peppers, zucchini and briny Kalamata olives. A quick bake concentrates the flavours and creates a satisfying golden topping of feta and pumpkin seeds.
Nutrition Facts
Per serving
