Herbed Lentil Skillet with Spinach, Tomatoes, and Ricotta - Ellie Krieger

Ingredients

• 2 tablespoons olive oil
• 1/3 cup chopped shallot
• 1 garlic clove, minced
• 2 teaspoons chopped fresh thyme leaves, or 3/4 teaspoon dried
• 2 (15.5-ounce) cans lentils, drained and rinsed (about 3 cups)
• 1 tablespoon aged balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup grape tomatoes, quartered
• 2 cups lightly packed baby spinach leaves, coarsely chopped
• 1 cup part-skim ricotta cheese *
• 6 large fresh basil leaves