Skillet Lentils and Tuna for Dinner

Switch out the vegetables, spices, or liquids, add a different garnish – or none at all – and you’ll still have a tasty filling meal—all in one pan! My Greek-flavored version could turn into your Italian or Indian-style meal pretty easily. Doubles well to feed more or if you need leftovers. Leave out meat, tuna and/or cheese and use vegetable broth and/or wine for a vegetarian or vegan version. Fresh and/or briny garnishes will make the most of this meal. No olives or capers? Try a splash of red wine vinegar.

Prep Time15

Cook Time35

Course: Main Course

Cuisine: American, Greek

Keyword: Lentils, Salmon, Tuna

Servings: 4 servings +/-

Author: More Time at the Table/Alyce Morgan

Equipment

12-inch deep skillet

Ingredients

2 tablespoons olive oil
¼ cup diced ham or smoked pork-can use diced bacon—cook and remove, add back in at end--optional
Small onion, diced
Large carrot, peeled, and diced
2 stalks celery, trimmed, and diced
¼ cup sweet bell pepper – any color, diced
4 cloves garlic, minced
½ teaspoon EACH kosher salt and fresh ground pepper
Pinch crushed red pepper
1 teaspoon EACH dried thyme and oregano
2 cups low-sodium chicken broth
2 cups water
1 cup brown lentils rinsed and drained
1 7- ounce can tuna, drained and flaked
Garnish: diced cucumber, tomato sweet peppers or scallions, feta cheese, lemon zest, chopped or whole kalamata olives or capers or sliced peperoncini -- all, any, others, or none

Instructions

In a deep 12-inch skillet, warm the oil over medium-high heat. Stir in ham and let cook a minute or two, stirring—if using. Tip in onion, carrot, celery, peppers, and garlic; stir. Season with salt, pepper, crushed red pepper, thyme, and oregano and sauté for 5-8 minutes, stirring often, until vegetables are softened.
Pour in broth, water, and lentils; raise heat and bring to a boil. Cover and reduce heat to simmer, cooking another 25-35 minutes or until lentils are tender and liquid is almost absorbed. (If lentils and vegetables are done and there’s still too much broth, remove lid, raise heat and cook down a few minutes until thickened, but not dry.) Stir in tuna and let heat for a minute or two. Taste and adjust seasonings. Serve warm, at room temperature, or cold with choice of garnishes, if desired.