Sautéed Sundried Tomato Lentils with Garlic and Thyme
Earthy lentils cooked with the rich flavor of sundried tomato oil, garlic, and fresh thyme create a hearty, comforting dish perfect for a wholesome meal. This mediterranean-inspired vegan (gluten free) ready in about 40 minutes pairs dry green lentils, water, oil from jar of sundried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry green lentils
- 3 cups water
- 2 tbsp oil from jar of sundried tomatoes
- 3 cloves garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cherry sundried tomatoes, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dry green lentils under cold water, then combine with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. Drain excess water.
- Step 2: Heat 2 tablespoons oil from sundried tomato jar in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
- Step 3: Add cooked lentils, 1 tablespoon fresh thyme leaves, and 1/4 cup chopped sundried tomatoes to the skillet. Stir to combine and cook for 3-4 minutes until heated through and the flavors meld.
- Step 4: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring well. Remove from heat and serve warm.
Frequently asked questions
How long does Sautéed Sundried Tomato Lentils with Garlic and Thyme take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Sundried Tomato Lentils with Garlic and Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry green lentils from drying out.
Can I substitute ingredients in Sautéed Sundried Tomato Lentils with Garlic and Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Sundried Tomato Lentils with Garlic and Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Sundried Tomato Lentils with Garlic and Thyme vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
