One of the easiest weeknight meals you can make!
1. Heat the oil in a 10-inch skillet over medium heat. Add the shallots and cook until they have softened, about 1 minute. Stir in the garlic and cook for 30 seconds more. Stir in the thyme, then add the lentils, balsamic vinegar, salt, and pepper, and stir just enough to combine. Add the tomatoes and spinach, lower the heat to medium-low, cover, and cook, stirring occasionally, until warmed through and the vegetables have wilted, 5 minutes.
2. Make a well in the lentil mixture and dollop ¼ cup of the ricotta cheese into it. Repeat with the remaining ricotta, creating separate wells. Cover and cook until the cheese is slightly warmed but not melted,
2 minutes. Sprinkle with the basil and serve.
Tip: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Excerpted from Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet by Ellie Krieger. Copyright Ellie Krieger 2019. All rights reserved.
recipes by: ellie krieger recipe photos by: randi baird