Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 1 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, chopped (for garnish)

Highlighted under: Healthy & Light

I absolutely love making a Roasted Veggie Lentil Skillet for dinner because it’s packed with flavor and nutrients. Each time I prepare it, the vibrant colors of the roasted vegetables and the earthy taste of lentils seem to brighten my kitchen. Plus, it’s straightforward and quick to whip up in just one skillet, making clean-up a breeze. This dish is not only filling but also gives me a fulfilling sense of accomplishment every time I serve it. It’s perfect for busy weeknights or as an impressive dish for guests!

Created by

Madeline Archer

Last updated on 2026-01-16T00:22:17.343Z

Making the Roasted Veggie Lentil Skillet was an adventure that led me to experiment with different spices and vegetables. One evening, I combined sweet bell peppers, zucchini, and cherry tomatoes for a burst of colors and tastes. The trick is to roast the veggies just enough to caramelize them, which brings out their natural sweetness and enhances the overall flavor of the dish.

Sometimes I add a sprinkle of feta or a drizzle of balsamic glaze right before serving, giving it a nice tanginess that balances the dish beautifully. After trying it this way, I can never go back to plain lentils!

        Why You'll Love This Recipe
        A delightful medley of roasted vegetables and hearty lentils
One skillet makes for easy clean-up and cooking
Nutrient-dense meal that supports a healthy lifestyle

      

Choosing the Right Lentils

For this Roasted Veggie Lentil Skillet, using green or brown lentils is essential. These varieties hold their shape well during cooking, ensuring your skillet has a pleasant texture rather than a mushy consistency. If you prefer, you can use French green lentils, also known as Puy lentils, which add a nutty flavor and are slightly firmer. Avoid red lentils for this recipe, as they tend to break down quickly and will turn the dish into a puree.

Rinsing the lentils before cooking is a crucial step. This process removes any dust or debris, ensuring a cleaner flavor. Additionally, be sure to check for small pebbles or damaged lentils during the rinsing process, as these can affect both the texture and safety of your dish.

Roasting for Flavor

Roasting the vegetables at a high temperature of 400°F (200°C) helps to caramelize their natural sugars, enhancing the overall flavor of the dish. Keep an eye on the vegetables towards the end of the roasting time; they should be tender and exhibit a nice golden brown color around the edges for the best taste. If you find that some pieces are browning more quickly, consider stirring them halfway through to ensure even roasting.

For added depth of flavor, consider experimenting with other vegetables during the roasting process. Carrots, sweet potatoes, or even asparagus would work beautifully in this skillet. Just ensure that whatever vegetables you choose have roughly the same cooking time to maintain a consistent texture and flavor profile.

Serving Suggestions and Storage

This Roasted Veggie Lentil Skillet is a versatile dish that can be enjoyed on its own or served alongside a fresh green salad for extra crunch. If desired, you can add a dollop of yogurt or a sprinkle of feta cheese for added creaminess and tang. Furthermore, serving it with a side of crusty bread or quinoa can elevate your meal and provide additional nutrients.

For meal prep enthusiasts, this dish is perfect for make-ahead cooking. You can prepare the lentils and roasted vegetables in advance and store them separately in the fridge for up to five days. Just reheat them together in the skillet on medium heat, adding a splash of vegetable broth to refresh the dish if it seems dry.

Ingredients

For the Skillet

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 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, chopped (for garnish)

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

On a baking sheet, toss the diced bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast in the preheated oven for about 25 minutes, or until the vegetables are tender and slightly caramelized.

Cook the Lentils

While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Add the lentils, reduce the heat to a simmer, and cover. Cook for about 20 minutes, or until the lentils are tender but not mushy.

Combine and Serve

Once the vegetables are done, combine them with the cooked lentils in a large skillet. Stir everything together, adjust the seasoning if needed, and heat through for a few minutes. Garnish with fresh parsley before serving.

Pro Tips

For extra flavor, consider adding a splash of balsamic vinegar or a sprinkle of feta cheese before serving. You can also customize this dish with your favorite seasonal vegetables!

Essential Cooking Tools

To make your cooking experience smoother, gather your essential tools ahead of time. A good non-stick skillet is highly recommended for this dish as it allows for easy stirring and prevents any sticking issues. A sharp knife will come in handy for efficiently chopping the vegetables, ensuring even cooking. For measuring ingredients, use standard measuring cups and spoons to maintain consistency, especially for the broth and lentils.

Don't underestimate the value of a baking sheet lined with parchment paper. It simplifies clean-up and allows the vegetables to roast evenly without sticking, which is crucial for achieving that beautiful caramelization we desire. Utilizing a set of mixing bowls can also be beneficial for tossing the vegetables in oil and seasonings before they hit the oven.

Customization Options

One of the joys of making this recipe is the ability to customize it according to your preferences. If you want a bit of spice, consider adding red pepper flakes or diced jalapeños during the roasting process. On the other hand, if you prefer a milder flavor, omitting the smoked paprika will still leave you with a delicious outcome. Experimenting with herbs such as thyme or rosemary can also provide a lovely aromatic twist.

If you're looking for a protein boost, you can mix in cooked quinoa or diced tofu after combining the lentils and roasted vegetables. Both options are excellent at absorbing the skillet's flavors, making each bite rich and satisfying. This dish is also vegan and gluten-free, so it fits well within various dietary restrictions.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, you can use canned lentils. Just rinse them and add them at the end to heat through.

→ What other vegetables can I add?

Feel free to mix in vegetables like broccoli, carrots, or asparagus depending on your preference.

→ How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container for up to 3-4 days.

→ Is this recipe vegan?

Yes, this Roasted Veggie Lentil Skillet is completely vegan and suitable for a plant-based diet.