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 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

When I first made this Roasted Veggie Lentil Skillet, I was amazed at how simple ingredients could create such a hearty and flavorful meal. The combination of roasted vegetables with protein-packed lentils makes this dish not only satisfying but also nutritious. I love how versatile it is—perfect for meal prep, a quick weeknight dinner, or even a gathering with friends. Every bite is a burst of flavor, and I can't wait to share it with you!

Created by

Clara Jennings

Last updated on 2026-01-15T22:55:15.303Z

Cooking has always been my way of expressing love, and this skillet dish has a special place in my heart. The robust flavors of the roasted vegetables, combined with the earthy lentils, create a comforting meal that makes me feel grounded and nourished. It’s the perfect antidote to a busy day!

One trick I discovered while making this is to roast the vegetables until they’re caramelized. This brings out their natural sweetness and adds depth to the dish. I like to change up the veggies based on the season or what I find at the farmer's market for a fresh twist every time!

        Why You Will Love This Recipe
        Loaded with nutrients from a variety of colorful vegetables
Hearty lentils provide a satisfying base packed with protein
Easy to customize with your favorite seasonal produce

      

Perfecting the Roasting Technique

Roasting the vegetables is a crucial step in developing the deep, rich flavors of this dish. Spread the vegetables in a single layer on the baking sheet to ensure they roast evenly and get those desirable caramelized edges. If you’re using a crowded pan, you might end up with steamed instead of roasted veggies, which can alter your dish's texture and flavor. Keep an eye on them towards the end of the roasting time and give them a gentle stir to promote even browning.

To achieve the best results, do not be afraid to adjust the roasting time based on your oven's unique characteristics. Every oven behaves slightly differently, so if this is your first time roasting vegetables in yours, check for doneness around the 20-minute mark. Look for a vibrant color and a fork-tender texture, and remember that slightly charred edges indicate a beautifully roasted vegetable.

Understanding Lentil Varieties

In this recipe, green or brown lentils are used due to their firm texture and ability to hold shape during cooking. Unlike red lentils, which tend to break down and become mushy, these types provide a sturdy base for the roasted vegetables and add a satisfying chew to the dish. If you happen to have red lentils on hand and prefer them, just keep in mind they will cook faster and will give a creamier texture to your skillet, which could be a delightful variation.

Remember to rinse your lentils before cooking to remove any dust or debris. While cooking, it’s important not to overboil them; by simmering them just until tender, you prevent the lentils from becoming mushy and losing their purpose as a hearty fixture in your recipe.

Ingredients

Gather these fresh ingredients for a flavorful meal!

Ingredients

1 cup green or brown lentils, rinsed
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

Make sure everything is prepped and ready to go!

Instructions

Follow these steps to create a delicious and wholesome meal.

Preheat the Oven

Preheat your oven to 400°F (200°C) while you prepare the vegetables.

Roast the Vegetables

In a large baking dish, combine the diced bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil, and season with garlic powder, smoked paprika, salt, and pepper. Toss to coat and spread out evenly.

Roast in the oven for 25 minutes until vegetables are tender and slightly caramelized.

Cook the Lentils

While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed lentils, reduce the heat to low, and simmer covered for 20 minutes or until lentils are tender.

Combine and Serve

Once both the lentils and the roasted vegetables are done, combine them in a large skillet. Toss gently to mix and heat through. Adjust seasoning if necessary. Serve warm, garnished with fresh parsley.

Enjoy your delightful roasted veggie lentil skillet!

Pro Tips

Feel free to mix in different vegetables or spices based on your preference to keep this dish exciting. It also freezes well if you want to save some for later.

Make-Ahead and Storage Tips

This Roasted Veggie Lentil Skillet is an ideal candidate for meal prep! You can roast the vegetables and cook the lentils ahead of time—just store them separately in airtight containers. When you're ready to eat, combine them in a skillet and heat through for a quick and satisfying meal. The flavors actually deepen after a day in the fridge, making it a delicious leftover option.

If you want to store the dish longer, consider freezing individual portions. Prepare it as instructed, allowing it to cool completely before transferring to freezer-safe containers. When ready to serve, simply thaw in the refrigerator overnight and reheat on the stove over low heat, adding a splash of vegetable broth to revive it if it appears dry.

Serving Suggestions and Pairings

To elevate this Roasted Veggie Lentil Skillet, consider serving it with a dollop of yogurt or a sprinkle of feta cheese for a creamy contrast. Fresh herbs, such as cilantro or basil, can add an aromatic finish when sprinkled before serving. Pair it with a side of crusty bread for a complete meal—perfect for scooping up every flavorful bite.

You can also transform this dish into a heartier entrée by serving it over cooked quinoa or brown rice, which will absorb the flavors beautifully. If you prefer a bit of kick, drizzling a chili oil or adding a pinch of red pepper flakes can take it to the next level of flavor.

Questions About Recipes

→ Can I use canned lentils for this recipe?

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

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or on the stovetop.

→ What other vegetables work well in this recipe?

You can use any seasonal vegetables like broccoli, carrots, or sweet potatoes. Just make sure to adjust the roasting time accordingly.

→ Is this recipe vegan?

Yes, this Roasted Veggie Lentil Skillet is entirely plant-based and suitable for vegans.