Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 1 medium zucchini, diced; 1 bell pepper, diced; 1 medium carrot, chopped; 1 red onion, diced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Skillet when I want a wholesome and colorful dish on the table. The combination of roasted vegetables with hearty lentils creates a beautiful medley of flavors and textures that is both satisfying and nourishing. I love that I can customize the veggies based on what I have on hand, making it a versatile recipe. Plus, it's incredibly easy to prepare, allowing me to spend more time enjoying the meal rather than slaving away in the kitchen.

Created by

Marina Lowe

Last updated on 2026-01-15T23:43:17.159Z

Cooking this Roasted Veggie Lentil Skillet has become a weekly ritual in my house. I've experimented with various vegetables, and I've found that a mix of bell peppers, zucchini, and carrots provides the best flavor and texture balance. The secret is roasting the veggies until they're slightly caramelized, which adds a lovely sweetness that really complements the earthiness of the lentils.

One key tip I've learned is to let the lentils simmer in the broth along with the roasted veggies for a few extra minutes at the end. This allows the flavors to meld and deepens the overall taste of the dish. Trust me, you won't want to skip this step!

        Why You'll Love This Recipe
        Packed with nutrients from fresh roasted vegetables
Hearty lentils make it filling yet healthy
Versatile – swap in your favorite veggies!
Perfect for meal prep or a cozy family dinner

      

Maximizing Flavor with Roasted Vegetables

Roasting vegetables not only enhances their flavor but brings out a natural sweetness that pairs wonderfully with lentils. Make sure to cut your veggies into uniform pieces, around 1-inch in size, to ensure even cooking. I recommend keeping an eye on them as they roast. Once they begin to caramelize around the edges and are fork-tender, they’re ready to add to your skillet.

You can easily customize the vegetables based on seasonal availability or personal preference. For instance, adding sweet potatoes or cherry tomatoes can introduce different textures and flavors to the dish. Just remember that denser vegetables like butternut squash may require additional roasting time, so adjust as needed.

Perfecting Your Lentils

When cooking lentils, rinsing them thoroughly is crucial to remove any debris or undesirable flavors. I recommend using a pot with a tight-fitting lid to retain moisture during the simmering process. As a tip, keep the pot covered for the first half of cooking, then remove the lid to allow excess liquid to evaporate and the lentils to achieve that lovely, tender consistency.

If you want to enhance the flavor of your lentils, consider adding herbs or spices directly to the cooking broth. A bay leaf or a sprig of thyme can impart subtle aromas that elevate the dish. If you're short on time, canned lentils can be a quick substitution but may require less simmering time.

Storage and Make-Ahead Tips

This Roasted Veggie Lentil Skillet makes a fantastic meal prep option. You can roast your vegetables and cook your lentils ahead of time, storing them separately in the fridge for up to 4 days. When you're ready to eat, just combine them in a skillet to heat through. Adding a splash of vegetable broth while reheating can rejuvenate the mixture and keep it moist.

If you want to freeze leftovers, it’s best to separate the lentils from the roasted vegetables. Store them in airtight containers for up to 3 months. When you're ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stovetop, adding a splash of water if needed to adjust the consistency.

Ingredients

Gather the following ingredients to prepare this delicious dish:

Ingredients

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 medium zucchini, diced
1 bell pepper, diced
1 medium carrot, chopped
1 red onion, diced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, for garnish

Make sure to chop all the vegetables uniformly for even cooking.

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced zucchini, bell pepper, carrot, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out in a single layer and roast for 20 minutes.

Cook the Lentils

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the lentils, reduce the heat, and let them simmer for about 20 minutes, or until they are tender.

Combine Ingredients

Once the lentils are cooked and the vegetables are nicely roasted, combine both in a large skillet. Stir gently to mix everything well, allowing them to cook together for another 5 minutes.

Serve

Transfer to serving plates and garnish with fresh parsley. Enjoy your Roasted Veggie Lentil Skillet warm!

This dish is wonderful served with a side of crusty bread.

Pro Tips

Feel free to use any vegetables you have on hand, such as broccoli, asparagus, or even sweet potatoes for a twist.

Serving Suggestions

This Roasted Veggie Lentil Skillet can be a star on its own, but you can elevate it further by serving it alongside a side salad or some crusty bread for a complete meal. A dollop of Greek yogurt or a sprinkle of feta cheese can add creaminess and tang, balancing the dish's earthy tones beautifully.

For added protein, consider serving it with baked salmon or a scoop of hummus on the side. The nuttiness of the lentils pairs wonderfully with these flavors, creating a delightful dining experience. Sometimes, I like to finish it with a squeeze of fresh lemon juice for brightness.

Variations to Try

Feel free to experiment with spices in this recipe! If you enjoy a bit of heat, adding a pinch of cayenne pepper or chili powder can create an exciting depth. Alternatively, if you’re looking for a milder flavor, try adding fresh herbs like basil or cilantro just before serving for a fresh burst.

For a creamy twist, you could stir in some coconut milk or tahini towards the end of cooking. This addition not only enhances the creaminess but also introduces a subtle sweetness that complements the roasted vegetables perfectly.

Questions About Recipes

→ Can I use canned lentils for this recipe?

Yes, you can use canned lentils to save time. Just drain and rinse them and add them to the skillet towards the end of cooking.

→ Is this dish vegan?

Yes, the Roasted Veggie Lentil Skillet is completely vegan and packed with plant-based protein.

→ What can I serve with this skillet?

It's great on its own, but you can serve it with rice, quinoa, or fresh bread to soak up the flavors.

→ Can I make this dish ahead of time?

Absolutely! You can prepare it a day in advance and reheat it gently on the stovetop or in the microwave.