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; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 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 love whipping up this Roasted Veggie Lentil Skillet, especially when I’m looking for a quick yet nutritious meal. The combination of roasted veggies and protein-packed lentils creates a satisfying dish that’s bursting with flavor. This skillet meal is perfect for busy weeknights or when I want to elevate my lunch with something hearty and wholesome. The vibrant colors and fresh ingredients never fail to brighten my mood, making it one of my go-to recipes for any occasion.

Created by

Rosie Mitchell

Last updated on 2026-01-15T22:46:14.881Z

When I first made this Roasted Veggie Lentil Skillet, I was amazed at how the combination of roasted vegetables and lentils creates such a hearty meal. I typically use seasonal vegetables, which adds a nice touch of freshness all year round. It’s a perfect way to clean out my fridge!

Cooking the lentils with the roasted veggies not only infuses them with flavor but also makes cleanup a breeze. I often serve it with a squeeze of lemon on top, which elevates the flavor profile even further. Trust me, it’s a game-changer!

        Why You Will Love This Recipe
        Healthy and hearty meal packed with nutrients
Versatile recipe that allows for seasonal vegetables
One-pan cleanup makes cooking and cleaning simple

      

Maximizing Flavor Through Roasting

Roasting the vegetables is a pivotal step in this Roasted Veggie Lentil Skillet. The high heat caramelizes the natural sugars in the vegetables, enhancing their sweetness and creating a depth of flavor that complements the earthy lentils. For optimal results, ensure your oven is fully preheated to 400°F (200°C) before introducing the vegetables. This helps achieve those golden edges and slightly charred spots that add an irresistible taste profile to the dish.

If you're looking to switch up the flavors, consider experimenting with different vegetables. Seasonal options like butternut squash in the fall or asparagus in the spring can provide new dimensions. Just remember that firmer vegetables, such as carrots, may require a longer roasting time—so cut them smaller to match the cooking time of your zucchini and peppers.

Tips for Perfectly Cooked Lentils

Cooking lentils perfectly is essential to achieving the right texture in this skillet. Rinse them thoroughly under cold water to remove any impurities or debris. Cooking them in vegetable broth instead of plain water infuses them with additional flavor, making them a delicious base for the dish. Keep an eye on the lentils as they cook; they should be tender but not mushy. Around 20 minutes is typically sufficient for green or brown lentils, but taste-testing a few is the best way to check for doneness.

If you have leftover cooked lentils from another meal, this recipe is a great way to use them up! Simply skip the cooking step and add the lentils to the skillet along with the roasted vegetables, allowing them to warm through for about 5 minutes. This not only saves time but also ensures a quick, hearty meal without compromising on flavor or nutrition.

Ingredients

Gather your fresh ingredients for this vibrant and satisfying skillet meal.

Ingredients

1 cup green or brown lentils
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
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

Enjoy the colorful mix of flavors with every bite!

Instructions

Follow these simple steps to create a delicious and nutritious meal.

Prepare the Lentils

Rinse the lentils under cold water and then cook them in a pot with vegetable broth according to package instructions, usually about 20 minutes, or until tender.

Roast the Vegetables

While the lentils are cooking, preheat the oven to 400°F (200°C). Toss the diced red bell pepper, zucchini, cherry tomatoes, and red onion in olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, or until they are lightly browned and tender.

Combine and Serve

Once the lentils and vegetables are cooked, combine them in a large skillet. Stir gently to mix everything together. Cook on medium heat for an additional 5 minutes to meld the flavors.

Adjust seasoning if necessary and garnish with fresh parsley before serving.

Serve warm and enjoy your delicious Roasted Veggie Lentil Skillet!

Pro Tips

Feel free to swap out the vegetables based on what you have on hand or what’s in season. Additionally, a sprinkle of feta or goat cheese can add a delightful tangy flavor.

Serving Suggestions and Variations

This Roasted Veggie Lentil Skillet can be served on its own as a hearty lunch or dinner, but adding a dollop of Greek yogurt or a sprinkle of feta cheese can elevate it to a whole new level. The creaminess balances the dish's robust flavors, making for an even more satisfying meal. For those following a vegan diet, consider using tahini or avocado as a topping instead.

If you crave a bit of heat, a sprinkle of red pepper flakes or a splash of hot sauce can spice things up. Alternatively, pairing the skillet with a side of whole-grain bread or quinoa can add more texture and make the meal more filling. Feel free to get creative with spices as well—cumin or coriander would complement the veggies wonderfully.

Storage and Reheating Tips

Leftovers from the Roasted Veggie Lentil Skillet can be stored in an airtight container in the refrigerator for up to four days. Make sure to allow the dish to cool completely before sealing to prevent condensation, which can make it soggy. You can easily reheat individual servings in the microwave or on the stovetop over low heat until warmed through, adding a splash of vegetable broth if the mixture appears dry.

For longer storage, consider freezing portions of the skillet. It can be frozen in airtight containers for up to three months. When you're ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently. This recipe retains its flavor and texture well, making it a fantastic option for meal prep. I often double the batch, so I have easy meals ready for busy days!

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use canned lentils to save time. Just rinse and add them during the last 5 minutes of cooking.

→ What other vegetables can I add?

You can add any vegetables you like! Carrots, asparagus, or broccoli would also be great in this dish.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can this recipe be made vegan?

Yes, it's naturally vegan! Just be sure to use vegetable broth and avoid adding any cheese.