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 dry lentils, rinsed and drained; 2 cups vegetable broth; 1 red bell pepper, chopped; 1 medium zucchini, diced; 2 carrots, sliced; 1 red onion, diced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love making a Roasted Veggie Lentil Skillet when I want a nutritious yet comforting meal. The combination of roasted vegetables and hearty lentils creates a satisfying dish that’s packed with flavor. I especially enjoy how the caramelized edges of the veggies add a natural sweetness to the lentils. It’s also incredibly easy to prepare, making it a go-to that I can whip up any day of the week. This skillet meal not only nourishes the body but delights the senses with its vibrant colors and rich textures.

Created by

Aubrey Whitman

Last updated on 2026-01-16T00:07:31.770Z

My fascination with lentils began when I realized how versatile they are in the kitchen. Recently, I experimented by combining them with a medley of roasted vegetables for a Roasted Veggie Lentil Skillet. The earthy flavor of the lentils beautifully complemented the sweetness of the roasted carrots and bell peppers, and I couldn’t believe how simple yet delicious it turned out.

After numerous trials, I found that roasting the veggies first ensures they become tender and beautifully caramelized. To make sure they’re perfectly cooked, I recommend chopping them into uniform sizes. This dish not only highlights the vibrant colors of the vegetables but also delivers an impressive texture that makes it delightful to eat.

        Why You'll Love This Recipe
        A rich array of flavors from caramelized veggies and hearty lentils.
Nutritious and filling, perfect for a healthy weeknight dinner.
Easily customizable with your favorite seasonal vegetables.

      

Ingredient Insights

The choice of lentils in this recipe is crucial. I recommend using green or brown lentils as they hold their shape better than red lentils when cooked, which tend to become mushy. Rinsing the lentils before use not only removes any debris but also helps reduce cooking time and ensures they absorb the flavors of the dish more effectively.

The vegetables in this skillet not only provide flavor but also essential nutrients. Red bell peppers are rich in vitamin C, which adds a fresh brightness to the dish. Using seasonal vegetables, like asparagus in spring or sweet potatoes in fall, can significantly enhance the taste and nutrition profile while also adding beautiful colors and textures.

Cooking Techniques

When roasting the vegetables, it's important to space them out on the baking sheet to allow for proper air circulation. This prevents steaming and ensures those wonderful caramelized edges that add depth of flavor. If you notice the vegetables browning too quickly, consider slightly reducing the oven temperature to 375°F (190°C) for more even cooking without burning.

Combine the roasted veggies and lentils only when both are finished cooking. Mixing them while they are still on the heat for a few minutes helps meld the flavors even more, allowing the lentils to soak up the essence of the roasted vegetables. I like to check the seasoning at this stage and adjust it if necessary with more salt, pepper, or additional herbs.

Storage and Serving Suggestions

This Roasted Veggie Lentil Skillet makes for excellent leftovers! Store any uneaten portions in an airtight container in the fridge for up to 4 days. When reheating, I recommend adding a splash of vegetable broth to prevent it from drying out, warming it over medium-low heat until heated thoroughly. You can also freeze leftovers for up to 3 months. Just ensure to cool them completely before placing them in freezer-safe containers.

For a delightful serving idea, try topping the skillet with feta cheese or a drizzle of tahini for an extra layer of creaminess and flavor. Additionally, I enjoy serving it over a bed of quinoa or brown rice for a heartier meal. Sprinkle some toasted nuts on top for added crunch and nutrition; almonds or walnuts work beautifully!

Ingredients

For the Skillet

1 cup dry lentils, rinsed and drained
2 cups vegetable broth
1 red bell pepper, chopped
1 medium zucchini, diced
2 carrots, sliced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Preparation Steps

Steps to Prepare

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped bell pepper, zucchini, carrots, and red onion with olive oil, garlic powder, paprika, salt, and pepper. Roast in the oven for about 25 minutes until tender and slightly caramelized.

Cook the Lentils

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

Drain excess liquid, if necessary.

Combine and Serve

In a large skillet, combine the roasted vegetables and cooked lentils. Mix well over low heat for about 5 minutes. Adjust seasoning as needed and garnish with fresh parsley before serving.

Enjoy Your Meal!

Pro Tips

For added flavor, consider adding cumin or your favorite herbs to the vegetable mix. You can also top the skillet with feta cheese or avocado for extra creaminess.

Scaling the Recipe

If you're cooking for a larger group, this recipe scales wonderfully. Simply multiply the ingredients by the number of servings needed, keeping the same ratios. For instance, using 2 cups of dry lentils and 4 cups of vegetable broth will cater comfortably to a crowd of 8. Just ensure that your skillet is large enough to hold all the ingredients as they combine.

In contrast, if you're cooking for one or two, you can easily halve the recipe. Leftovers reheat well, so I often prepare the full batch and enjoy it as a quick meal later in the week. Just be mindful of adjusting seasoning slightly when reducing the recipe, as sometimes the flavors can feel more concentrated.

Flavor Enhancements

For an added flavor boost, consider incorporating herbs or spices. Fresh thyme or rosemary can be added to the roasting vegetables for an aromatic touch. Alternatively, try mixing in some sun-dried tomatoes or olives with the lentils for an extra layer of complexity. Even a splash of balsamic vinegar after combining the lentils and veggies can elevate the overall profile of the dish.

Another variation includes switching up the spices; adding curry powder can give an exciting twist while maintaining the balance of nutrition. If you're looking for a bit of heat, tossing in some red pepper flakes with the vegetables can add pleasant warmth without overpowering the dish.

Questions About Recipes

→ Can I use canned lentils instead?

Yes, you can use canned lentils. Just rinse and drain them, and add them in during the last few minutes of cooking to heat through.

→ What other vegetables work well in this recipe?

Feel free to use any of your favorite vegetables! Spinach, broccoli, or even sweet potatoes are great additions.

→ Is this dish gluten-free?

Absolutely! This Roasted Veggie Lentil Skillet is naturally gluten-free, making it a great option for those with gluten sensitivities.

→ Can I make this ahead of time?

Yes, you can prepare this dish ahead of time. Just store the components separately in the fridge and combine them when ready to serve.