Creamy Feta Lentil Skillet with Spinach

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

1. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 4–5 minutes until softened.
2. Stir in the garlic, cumin and smoked paprika and cook for 1 minute until fragrant.
3. Add the lentils, diced tomatoes and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally.
4. Add the baby spinach and cook for another 2–3 minutes until wilted.
5. Season with salt and freshly ground black pepper to taste.
6. Sprinkle the crumbled feta over the skillet and allow it to soften slightly from the heat.
7. 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.