Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup lentils (green or brown), rinsed; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, sliced; 1 carrot, diced; 1 red onion, chopped; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish (optional)

Highlighted under: Healthy & Light

I absolutely love preparing my Roasted Veggie Lentil Skillet because it's a delightful blend of flavors and colors that's both satisfying and healthy. With every bite, I enjoy the heartiness of lentils paired with the sweetness of roasted vegetables. This dish is incredibly versatile; I often use whatever veggies I have on hand, making it a go-to recipe for those busy weeknights. Plus, it’s easy to customize with herbs and spices, allowing me to create a new experience each time I make it.

Created by

Diana Brooks

Last updated on 2026-01-16T00:49:09.256Z

When I first created this Roasted Veggie Lentil Skillet, my goal was to combine nutritious ingredients in a way that didn’t sacrifice flavor. I experimented with different vegetable combinations and settled on a mix of bell peppers, zucchini, and carrots that roast beautifully together. Roasting not only enhances their natural sweetness but also adds a slight caramelized edge to the dish, making it incredibly enjoyable!

One key tip I discovered is to season the lentils and veggies separately during cooking. This technique really intensifies the flavors, ensuring every bite is as flavorful as the last. I usually make a big batch and have leftovers for lunch throughout the week, making it not just tasty, but practical too!

        Why You Will Love This Recipe
        A rainbow of veggies provides a burst of colors and nutrients
Hearty lentils make this dish filling and satisfying
Easy to customize based on seasonal vegetables or your favorites

      

The Versatility of Roasted Vegetables

Roasting vegetables not only enhances their natural sweetness but also introduces delightful caramelization that adds depth to the dish. It's incredibly forgiving; you can mix and match vegetables based on what you have on hand. For instance, try using eggplant, bell peppers, or even sweet potatoes for added sweetness and texture. Aim for about 4 cups of vegetables to keep a good balance with the lentils, ensuring each bite is brimming with flavor.

Pay attention to the size of the vegetable pieces to ensure even cooking. Aim for uniform cuts, about ½ inch thick, which allows them to roast evenly and become tender without turning mushy. The slightly crispy edges that result from roasting provide a satisfying texture that pairs beautifully with the soft, earthy lentils.

Making the Most of Lentils

Lentils are a fantastic source of plant-based protein and fiber, helping to keep you full and satisfied. They come in different varieties, but green or brown lentils work best for this skillet dish due to their sturdy texture. Avoid red lentils, as they tend to become mushy and lose their shape when cooked, which wouldn't hold up in this recipe.

To prevent overcooking the lentils, check for doneness a few minutes before the suggested 20-minute mark. They should be tender but still slightly firm to the bite, which is called 'al dente.' If they absorb too much liquid too quickly, you can add a splash of vegetable broth to maintain moisture.

Ingredients

Gather these simple ingredients to create the perfect Roasted Veggie Lentil Skillet:

Ingredients

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

Make sure everything is prepped before you start cooking for the best results!

Instructions

Follow these instructions to bring your Roasted Veggie Lentil Skillet to life:

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the diced bell pepper, zucchini, carrots, and onion in olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20 minutes or until they're tender and slightly caramelized.

Cook the Lentils

While the vegetables are roasting, combine the rinsed lentils and vegetable broth in a medium pot. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes until the lentils are tender and the liquid has mostly absorbed.

Combine and Serve

Once the veggies are roasted and the lentils are ready, combine them in a large skillet over medium heat. Stir to mix the flavors and let it cook for an additional 5 minutes. Serve warm, garnished with fresh parsley if desired.

Enjoy your delicious and nutritious Roasted Veggie Lentil Skillet!

Pro Tips

Feel free to swap in your favorite vegetables or add spices for an extra kick. A splash of lemon juice before serving can brighten the flavors as well.

Customization Ideas

This Roasted Veggie Lentil Skillet can be easily adapted to suit your taste preferences. Feel free to incorporate herbs like thyme or rosemary for a fragrant touch, or spice it up with a pinch of cayenne for heat. Consider adding a squeeze of fresh lemon juice before serving to brighten the flavors, making it even more refreshing.

If you want a creamier texture, consider adding a dollop of yogurt or a splash of coconut milk at the end of cooking. This addition can balance the hearty flavors of the lentils and roasted veggies, offering a delightful contrast that elevates the dish.

Storage and Reheating Tips

Leftovers of this veggie lentil skillet can be stored in an airtight container in the refrigerator for up to four days. For best results, allow it to cool completely before sealing. When you're ready to enjoy the leftovers, simply reheat it in a skillet over medium heat, adding a splash of broth or water to prevent it from drying out.

If you're looking to make this dish ahead of time, consider preparing the lentils and roasting the vegetables separately. Store each component in the fridge, and combine them just before serving for a fresh, vibrant meal. This not only saves time but also enhances the flavor as the ingredients meld together when reheated.

Questions About Recipes

→ Can I use canned lentils instead of dried?

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

→ What other vegetables can I use?

Feel free to experiment with vegetables like broccoli, Brussels sprouts, or sweet potatoes.

→ Is this recipe vegan?

Absolutely! All the ingredients are plant-based, making it a great vegan option.

→ How do I store leftovers?

Store leftover skillet in an airtight container in the fridge for up to 3 days. Reheat before serving.