15-Minute Garlic Tomato Lentils | Easy Vegan Dinner

These 15-Minute Garlic Tomato Lentils are rich, comforting and packed with savory flavor. Tender lentils simmer in a garlicky tomato sauce with Italian herbs, fresh spinach and a touch of plant-based cream. Serve them with toasted bread for an easy, protein-packed vegan dinner.

When you need something quick, affordable and satisfying, these Garlic Tomato Lentils are the perfect answer. Canned lentils make this recipe incredibly convenient, while caramelized tomato paste, fresh garlic and crushed tomatoes give the sauce a rich, slow-cooked flavor in only 15 minutes.

I like to mash a few of the lentils directly in the skillet to naturally thicken the sauce. A splash of unsweetened soy milk makes everything creamy without overpowering the tomato flavor. Add some toasted sourdough for dipping, and you have a cozy plant-based dinner made almost entirely with pantry ingredients.

Ingredients

1 Tablespoon Olive Oil

1 Small Yellow Onion, finely diced

5 Garlic Cloves, minced

2 Tablespoons Tomato Paste

1 tsp Italian Seasoning

1/2 tsp Smoked Paprika

1/4 tsp Red Pepper Flakes, optional

3 cups Cooked Brown or Green Lentils

2 can (14.5 ounces) Fire-Roasted Diced Tomatoes

1 cup Vegetable Broth, plus more if needed

1 tsp Soy Sauce or Tamari, optional for more depth

1/2 tsp Maple Syrup, optional, to balance the tomatoes

2 packed cups Baby Spinach or (1/2 cup Frozen Spinach)

1 Tablespoon Fresh Lemon Juice, optional

Salt to taste

Vegan Parmesan or Chopped Parsley for serving, optional

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 2–3 minutes, until it begins to soften.

Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn.

Stir in the tomato paste, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 1 minute, allowing the tomato paste to deepen in color and become slightly caramelized.

Add the lentils, diced tomatoes, vegetable broth, soy sauce, and maple syrup. Stir well and bring everything to a lively simmer.

Cook uncovered for 5–7 minutes, stirring occasionally, until the sauce becomes rich and slightly thickened. Add a splash of broth if you prefer a saucier consistency.

Stir in the spinach and cook for 1–2 minutes, until wilted.

Turn off the heat and stir in the lemon juice, if using. Taste and adjust the salt, seasonings, or red pepper flakes.

Finish with vegan Parmesan or fresh parsley and serve immediately.

Rosemarie’s Chef Tip

Let the tomato paste cook directly against the hot skillet before adding the liquid. That quick caramelization removes the raw tomato taste and gives this 15-minute dish a deeper, slow-cooked flavor.

Serve it with toasted sourdough for dipping, spoon it over creamy mashed potatoes or rice, or toss it with pasta for an easy second meal.

I’m right here, Rosemarie! 💚 What do you need, my friend?Helpful recipe tips

Toast the tomato paste

Cooking the tomato paste with the seasonings for one minute deepens its flavor and helps this 15-minute filling taste like it simmered much longer.

Mash only some of the lentils

Mashing a small portion naturally thickens the sauce, while the remaining whole lentils give the filling a hearty texture.