You can have this Herbed Lentil Skillet on the table in less time than it takes me to run a mile. Ok, I admit I am the slowest runner I know (I am more of a jogger, really) –but still, that is a fast dinner. The key is taking advantage of canned lentils for a tender and hearty instant protein, as well as vegetables which require very little prep—pre-washed baby spinach and grape tomatoes. They are seasoned in the skillet with chopped shallot, fresh thyme and balsamic vinegar, then dolloped with creamy, rich ricotta cheese which is warmed slightly in the skillet too. A sprinkle of fresh basil leaves takes you, deliciously, to the finish line for the win. For the recipe, click the link in my bio or go to: elliekrieger.com/recipe/herbed-lentil-skillet-spinach-tomatoes-ricotta/ Photo by Randi Baird, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan #lentilsalad #plantbased