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 green or brown lentils, rinsed; 2 cups vegetable broth; 2 tablespoons olive oil; 1 medium zucchini, chopped; 1 bell pepper, chopped; 1 medium onion, diced; 1 cup cherry tomatoes, halved; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love preparing this Roasted Veggie Lentil Skillet because it’s not only delicious but also incredibly nutritious! The combination of roasted vegetables and lentils makes for a hearty meal that's perfect for any time of the year. Fresh herbs and spices bring the dish to life, and I enjoy experimenting with different veggie combinations based on what’s in season. Plus, everything cooks in one skillet, which means less cleanup and more time to enjoy this colorful, satisfying, and wholesome dish!

Created by

Natalie Briggs

Last updated on 2026-01-16T00:01:23.265Z

When I first made the Roasted Veggie Lentil Skillet, I was amazed at how vibrant and flavorful it turned out. The key was using fresh, seasonal vegetables, which caramelized beautifully in the oven. I remember being pleasantly surprised by how the lentils soaked up all the delicious juices from the veggies, creating a rich sauce without needing any added broth.

I like to serve this dish with a sprinkle of feta cheese or a dollop of yogurt for additional creaminess. The beauty of this skillet is its versatility; you can easily switch up the vegetables based on what you have on hand, making it a staple in my kitchen, especially during busy weeks.

        Why You Will Love This Recipe
        Colorful and nutritious combination of veggies and lentils
Hearty and satisfying, perfect for family dinners
Versatile recipe that allows for seasonal vegetable swaps
Easy cleanup with just one skillet required

      

Ingredient Insights

The star of this Roasted Veggie Lentil Skillet is undoubtedly the lentils. They not only provide a rich source of protein and fiber but also absorb the flavors of the spices and vegetables beautifully. Choosing green or brown lentils is crucial, as they hold their shape during cooking. Avoid red lentils for this recipe, as they tend to become mushy and won't provide the desired texture.

Roasting the vegetables at a high temperature of 425°F (220°C) helps to caramelize their natural sugars, enhancing their sweetness and flavor. Look for vibrant, firm vegetables like zucchini and bell peppers; they should be slightly charred with golden edges after roasting. You can mix up the vegetables seasonally; for example, swap in butternut squash in the fall or asparagus in the spring for creative variations.

Cooking Techniques

Baking the vegetables on parchment paper not only prevents sticking but also aids in even cooking. Make sure to toss the veggies to coat them well in the olive oil and seasonings before spreading them out. This helps them roast evenly and achieve that desirable caramelization, which adds depth to the dish's overall flavor profile.

While your vegetables are roasting, keep an eye on the lentils. After bringing them to a boil, reduce the heat to a gentle simmer to avoid boiling over. Test them at about 20 minutes; lentils should be tender yet firm. If they become too mushy, it could alter the dish’s intended texture, so adjust your cooking time as necessary based on your stove and lentil variety.

Serving Suggestions

This dish can stand alone as a hearty entrée, but consider pairing it with a side of crusty bread or a dollop of yogurt to add richness and balance. If you like more heat, a sprinkle of red pepper flakes can elevate the flavor profile significantly. Alternatively, for a vegan twist, try topping it with avocado slices for creaminess.

If you're serving this dish for meal prep, it stores well in the fridge for up to four days. Just remember to let it cool completely before transferring it to airtight containers. You can easily reheat it on the stovetop or in the microwave with a splash of vegetable broth to bring back its moisture.

Ingredients

Gather these fresh ingredients to prepare your Roasted Veggie Lentil Skillet.

Ingredients

1 cup green or brown lentils, rinsed
2 cups vegetable broth
2 tablespoons olive oil
1 medium zucchini, chopped
1 bell pepper, chopped
1 medium onion, diced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

With these ingredients, you are all set to create a mouthwatering skillet.

Instructions

Follow these simple steps to create your delicious Roasted Veggie Lentil Skillet.

Preheat Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Roast Vegetables

In a bowl, mix the zucchini, bell pepper, onion, cherry tomatoes, garlic, olive oil, smoked paprika, oregano, salt, and pepper. Spread this mixture on the prepared baking sheet and roast for 20 minutes.

Cook Lentils

While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Add the lentils, reduce to a simmer, and cook for about 25 minutes, or until lentils are tender.

Combine

Once both the lentils and vegetables are ready, combine them in the skillet. Mix well and adjust seasoning if necessary.

Serve

Garnish with fresh parsley and serve warm, perhaps with a side of crusty bread or a dollop of yogurt.

Enjoy your homemade Roasted Veggie Lentil Skillet!

Pro Tips

Feel free to swap out the vegetables based on your preferences. Seasonal veggies like carrots or squash work wonderfully too.

Make-Ahead and Storage

This Roasted Veggie Lentil Skillet is an excellent dish for meal prep, making it easy to enjoy healthy meals throughout the week. To make ahead, you can roast the vegetables and cook the lentils up to three days in advance. Store them separately in airtight containers in the fridge, and combine them just before serving to maintain the vegetables' texture.

For longer storage, consider freezing portions of the prepared dish. Simply let it cool completely, then transfer it to freezer-safe bags or containers. It can be stored frozen for up to three months. When ready to eat, thaw it overnight in the fridge and reheat on the stovetop for the best texture.

Variations and Tips

Feel free to customize this recipe based on your family's taste or what's in your pantry. For added protein, mix in some cooked quinoa or chickpeas. You can also experiment with different spices; cumin or curry powder can bring a different flavor dimension to the dish. Just be careful not to overpower the fresh herbs and roasted veggies.

For those looking to make it a one-dish meal, consider adding leafy greens like spinach or kale towards the end of the cooking process. They wilt quickly and incorporate essential nutrients without altering the flavor too much, making it a wholesome addition.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the lentils and roasted vegetables ahead of time and combine them when ready to serve.

→ What can I use instead of lentils?

If you're not a fan of lentils, chickpeas or quinoa can be good alternatives.

→ How do I store leftovers?

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

→ Can I freeze this dish?

Yes, you can freeze the skillet. Just make sure to cool it completely before transferring it to a freezer-safe container.