Crispy-Topped Lentil & Tomato Skillet
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovegarlic
- 1 cupred lentils
- 1 can (14.5 oz)canned diced tomatoes
- 2 cupvegetable broth
- ½ teaspooncumin
- ½ teaspoonsmoked paprika
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cuppanko breadcrumbs
- ¼ cupparmesan cheese (grated)
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the red lentils, canned tomatoes (with juices), broth, cumin, paprika, salt, and pepper. Stir to combine.
- 04
Bring to a boil, then reduce heat to medium and simmer for 12–14 minutes, stirring occasionally, until the lentils are tender and most liquid is absorbed.
- 05
While the lentils cook, mix the panko, grated parmesan, 1 tablespoon olive oil, and a pinch of salt in a small bowl.
- 06
When the lentil mixture is creamy and thick, sprinkle the panko mixture evenly over the top. Increase heat to medium-high and cook for 2–3 minutes until the topping is golden and crisp, stirring gently if needed to avoid burning.
- 07
Taste and adjust seasoning. Serve warm.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper or red pepper flakes to the broth. A squeeze of fresh lemon juice at the end brightens the whole dish. For extra depth, swap 1/2 teaspoon cumin for smoked paprika or add a bay leaf during cooking.
Serve on its own or with a side salad or crusty bread. Leftovers keep in the fridge for 3 days and reheat gently with a splash of broth if needed.