Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serving for 4
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, chopped; 1 carrot, sliced; 1 onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 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, as it brings together earthy lentils and vibrant vegetables in a delightful way. The combination of roasted flavors complements the lentils beautifully, making for a nutritious one-pan meal that's perfect for busy weeknights or cozy weekends. I appreciate how versatile this dish is; you can use whatever seasonal vegetables you have on hand. Plus, it’s not only visually appealing but packed with protein and fiber, leaving me feeling satisfied and energized.

Created by

Rowan Tate

Last updated on 2026-01-15T23:34:11.904Z

When I first experimented with roasted vegetables in a lentil dish, I was amazed at how the natural sweetness of the veggies transformed the flavor. Roasting them brings out their best qualities, and combined with the hearty lentils, it creates a satisfying meal. I learned to play with spices, which really elevates the overall taste and aroma.

One of my favorite tips is to use a high-quality vegetable stock instead of water when cooking the lentils. This adds an extra layer of depth to the dish, making all the flavors pop even more. Pairing it with a sprinkle of fresh herbs before serving takes it to the next level!

        Why You'll Love This Recipe
        A wholesome and filling meal featuring protein-rich lentils.
Vibrant colors and flavors that make vegetables irresistible.
Versatile; swap in your favorite seasonal veggies or spices.

      

Understanding the Ingredients

The choice of lentils in this recipe is crucial; green or brown lentils retain their shape and offer a nutty flavor, which complements the roasted vegetables beautifully. If you prefer a slightly different texture or flavor, you could substitute with French lentils, which have a firmer bite. It's essential to rinse the lentils thoroughly to remove any debris and prevent earthy flavors from overshadowing the dish.

The mix of vegetables in this skillet not only adds color but also a variety of textures. For instance, bell peppers provide sweetness, while the zucchini adds moisture and a slight crunch. You can easily swap in seasonal veggies like asparagus or eggplant, adjusting the cooking time if needed to ensure everything is tender. Remember that firmer vegetables will likely need a bit more roasting time than softer ones.

Perfecting the Cooking Technique

Roasting the vegetables at 400°F (200°C) is a key step for achieving that tender, caramelized finish. Keep an eye on them in the last few minutes; they should be golden with slightly crispy edges. If you notice the vegetables are browning too quickly, you can lower the oven temperature slightly. Make sure they’re in a single layer on the baking sheet to promote even cooking.

When cooking the lentils, it's important to monitor the heat. Start on high to bring the broth to a boil, then reduce it to a gentle simmer. This helps the lentils cook evenly without becoming mushy. If you find that the liquid evaporates too quickly, you can add an extra splash of broth to keep them from drying out. Aim for tenderness while still retaining a bit of structure.

Ingredients

Gather the following ingredients to prepare your Roasted Veggie Lentil Skillet:

Ingredients

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

Ensure everything is fresh and ready for a delicious meal!

Instructions

Follow these steps to create your Roasted Veggie Lentil Skillet:

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the diced bell pepper, zucchini, carrot, and onion with olive oil, smoked paprika, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

Cook the Lentils

In a medium pot, bring the vegetable broth to a boil. Add the rinsed lentils and reduce to a simmer. Cook uncovered for about 25 minutes or until the lentils are tender but not mushy.

Combine and Serve

Once both the vegetables and lentils are cooked, mix them together in a large skillet over medium heat. Add in the minced garlic and stir for an additional 2 minutes. Taste and adjust seasoning if necessary, then serve hot with a garnish of fresh parsley.

Enjoy your hearty and flavorful Roasted Veggie Lentil Skillet!

Pro Tips

Feel free to experiment with different vegetables based on what's in season or your personal preference. Add a splash of lemon juice before serving for an added zing!

Storage and Make-Ahead Tips

This Roasted Veggie Lentil Skillet actually stores well, making it perfect for meal prep. You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop with a splash of vegetable broth to revive the flavors and moisture without drying it out.

For make-ahead options, you can roast the vegetables in advance and store them separately from the cooked lentils. This allows you to quickly combine them for a satisfying meal during busy weekdays. Just be sure to store everything in separate containers to maintain the textures of both components.

Serving Suggestions

This dish is hearty enough to stand on its own, but if you're looking to elevate it further, consider serving it over a bed of quinoa or brown rice for added grain benefits. A dollop of Greek yogurt on top can add a creamy contrast that enhances the flavors beautifully.

You can also serve this roasted veggie lentil skillet with a side salad or crusty bread, which complements the meal nicely. If you enjoy a bit of heat, a sprinkle of crushed red pepper or a drizzle of balsamic reduction can add a welcome kick and an extra layer of flavor.

Questions About Recipes

→ Can I meal prep this dish?

Absolutely! This skillet meal stores well in the fridge for up to 3 days and can be reheated easily.

→ What other veggies can I use?

You can use broccoli, asparagus, or any favorite seasonal vegetables you have at hand.

→ Can I make this recipe vegan?

Yes, this recipe is naturally vegan-friendly since it uses vegetable broth and contains no animal products.

→ How can I make this recipe spicier?

Add crushed red pepper flakes or a dash of your favorite hot sauce to the veggies while roasting for an extra kick!