Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup dried green or brown lentils, rinsed; 2 cups vegetable broth; 2 tablespoons olive oil; 1 red bell pepper, chopped; 1 zucchini, sliced; 1 carrot, sliced; 1 red onion, chopped; 2 cloves garlic, minced; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy Home Plates

I absolutely love making my Roasted Veggie Lentil Skillet because it combines the earthiness of lentils with the bright flavors of roasted vegetables. Whenever I prepare this dish, I feel satisfied knowing I’m enjoying a healthy and fulfilling meal that’s packed with nutrients. Whether it's for a weeknight dinner or a delightful weekend lunch, this recipe never disappoints! The beautiful colors of the veggies make it a feast for the eyes, too, encouraging everyone at the table to dig in.

Created by

Keira Dalton

Last updated on 2026-01-16T00:22:12.504Z

When creating the Roasted Veggie Lentil Skillet, I experimented with various vegetables to find the perfect combination for flavor and texture. I discovered that roasting enhances their natural sweetness and adds a wonderful depth to the dish. By choosing a vibrant mix of seasonal vegetables, I was able to create a colorful and appetizing meal that satisfies both the eyes and the taste buds.

One tip I found incredibly helpful is to make sure the vegetables are cut into similar sizes to ensure even cooking. This way, you won’t end up with some veggies overcooked while others remain underdone. I love adding a splash of balsamic vinegar at the end for an extra zing!

Why You'll Love This Recipe
Packed with protein from lentils for a hearty meal
Customizable with your favorite vegetables
One-pan wonder for easy clean-up

Choosing the Right Lentils

For this Roasted Veggie Lentil Skillet, I recommend using green or brown lentils due to their firm texture that holds up well during cooking. Unlike red lentils, which can become mushy, these types provide a satisfying bite. Rinse the lentils thoroughly before cooking to remove any dust or debris, ensuring a cleaner taste in your final dish. If you’re short on time, canned lentils can be a convenient substitute; just rinse them well and add them in during the last few minutes of cooking.

Cooking lentils may seem straightforward, but the timing is essential. Simmer them for 20-25 minutes until they are tender but not falling apart. Keeping an eye on them towards the end of cooking is crucial; taste a few lentils to gauge their doneness. Draining any excess broth after cooking is necessary if you like a less soupy texture for your skillet. Alternatively, you can reserve the broth to adjust the consistency later.

Vegetable Roasting Tips

Roasting vegetables brings out their natural sweetness and adds depth to the dish. Ensure that you cut your vegetables into similar sizes—about one-inch pieces work well—so they cook evenly. The high temperature of 400°F (200°C) is ideal for achieving golden edges while keeping the insides tender. Remember to toss the veggies halfway through roasting for uniform cooking and browning; they should be slightly caramelized and fork-tender when done.

Feel free to experiment with seasonal vegetables or whatever you have on hand. Root vegetables like sweet potatoes, or even leafy greens like kale added in the last few minutes of roasting, can elevate this dish. However, be cautious with watery vegetables like zucchini or tomatoes, as they can release too much moisture when roasted. If you're using them, try to add them in closer to the end of your roasting time.

Ingredients

Gather your ingredients before you start cooking to make the process smoother and more enjoyable.

Ingredients

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

Once you have all your ingredients ready, you can start cooking!

Instructions

Before cooking, ensure you have a clean and organized workspace.

Prepare the Lentils

In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, toss chopped vegetables with olive oil, garlic, smoked paprika, salt, and pepper. Roast for 20-25 minutes, turning halfway through, until veggies are tender and slightly caramelized.

Combine and Serve

Once the lentils and veggies are cooked, combine them in a large skillet over low heat. Mix well and adjust seasoning as needed. Serve garnished with fresh parsley.

After assembling your meal, don’t forget to enjoy it warm!

Pro Tips

Feel free to substitute any vegetables you have on hand, and adjust the spices to suit your taste preferences.

Make-Ahead and Storage

This Roasted Veggie Lentil Skillet is perfect for meal prep! You can cook the lentils and roast the vegetables a day in advance. Store them separately in airtight containers in the refrigerator for up to four days. When you’re ready to enjoy, simply heat everything in the skillet over low heat, adding a splash of vegetable broth to refresh the dish. This makes for an easy weeknight dinner when you’re short on time.

If you want to take it a step further, you can freeze the combined skillet dish for up to three months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the refrigerator and then warm on the stovetop until heated through. Be mindful that freezing may alter the texture of the vegetables slightly, but they will still taste delicious.

Serving Suggestions

This dish shines on its own as a hearty vegetarian main but can also be complemented with a side of crusty bread or a light salad. I love serving it with a drizzle of balsamic glaze or a squeeze of lemon juice to brighten the flavors. Adding crumbled feta or a sprinkle of nutritional yeast can bring a savory twist, enhancing the protein content if you’re looking for an extra boost.

For a variation that makes it even more filling, consider adding cooked grains such as quinoa or brown rice into the mix. This not only stretches the dish further but also adds different textures. You can also mix in fresh spinach or kale right at the end, cooking just until wilted, for an additional nutrient kick.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, if using canned lentils, reduce the cooking time and simply heat them through.

→ Is this recipe vegan?

Absolutely! All the ingredients are plant-based.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I freeze this dish?

Yes, this skillet can be frozen for up to 2 months. Reheat thoroughly before serving.