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: 2 cups carrots, diced; 1 cup bell peppers, diced; 1 cup zucchini, diced; 1 red onion, chopped; 1 cup dried green or brown lentils; 3 cups vegetable broth; 2 teaspoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I can’t get enough of this Roasted Veggie Lentil Skillet! The combination of roasted vegetables and tender lentils creates a satisfying and nutritious meal that I adore. It's bursting with flavor thanks to the herbs and spices I use, and it’s incredibly easy to throw together. Not only does it make a perfect weeknight dinner, but my whole family loves it. I enjoy serving it with a dollop of yogurt on top for added creaminess. Let me show you how to make this delightful dish!

Created by

Madison Cole

Last updated on 2026-01-18T02:58:12.033Z

When I first experimented with this Roasted Veggie Lentil Skillet, I was blown away by how simple yet delicious it was. I wanted something healthy, and by combining lentils with seasonal vegetables, I found a dish that is both hearty and satisfying. I particularly love using bell peppers and zucchini for their sweetness and texture.

Another thing that makes this skillet so enjoyable is the spice blend I’ve developed. It really elevates the dish. I recommend watching the veggies closely while they roast; a little caramelization can add richness that makes each bite even more delightful!

        Why You Will Love This Recipe
        Earthy lentils paired with roasted vegetables create a comforting meal.
Hearty and nutritious, packed with protein and fiber.
Quick to prepare, perfect for busy weeknights.

      

Mastering the Roasting Technique

Roasting vegetables is a key step in this dish that enhances their natural sweetness while yielding a delightful caramelization. To achieve the best results, ensure that your vegetables are cut into uniform pieces—roughly the same size—to promote even cooking. Keep an eye on them in the oven; they should be tender with slightly golden edges after about 25 minutes. If you find they are browning too quickly, you can reduce the oven temperature slightly to 375°F (190°C) and extend the roasting time.

One of my favorite tips is to line your baking sheet with parchment paper or silicone mats. This not only prevents sticking but also makes cleanup a breeze. Additionally, feel free to experiment with different vegetables based on what you have on hand, such as sweet potatoes or broccoli, which can also add a delicious twist while still marrying beautifully with the lentils.

Lentil Cooking Tips

Cooking lentils may seem straightforward, but some nuances can elevate this dish. For instance, be sure to rinse your lentils thoroughly to remove any dust or debris, as this can affect the flavor and texture. Simmer them gently in vegetable broth, which infuses flavor as they cook. You will know they are ready when they are tender yet still hold their shape, typically around 20 minutes; overcooking can lead to mushiness, which isn't what you want in this skillet dish.

If you're short on time, using canned lentils is a great shortcut; just make sure to rinse and drain them before adding them to the skillet. This can cut down your prep time significantly while still yielding a nutritious meal.

Storage and Serving Suggestions

This Roasted Veggie Lentil Skillet stores beautifully, making it ideal for meal prep. Keep any leftovers in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave or on the stovetop over low heat, adding a splash of vegetable broth if it seems dry. Just remember that like most lentil dishes, the flavors deepen and improve after a day, so don’t hesitate to make it in advance!

For serving, a dollop of yogurt not only adds creaminess but also provides a refreshing contrast to the hearty lentils and roasted vegetables. Alternatively, you could serve it over a bed of quinoa or brown rice for an extra layer of texture. Experiment with different herbs—as basil or cilantro can bring a new dimension to the dish.

Ingredients

Vegetables

2 cups carrots, diced
1 cup bell peppers, diced
1 cup zucchini, diced
1 red onion, chopped

Lentils

1 cup dried green or brown lentils
3 cups vegetable broth

Herbs and Spices

2 teaspoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine the diced carrots, bell peppers, zucchini, and red onion. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.

Roast the Vegetables

Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 25 minutes, or until tender and slightly caramelized.

Cook the Lentils

While the vegetables are roasting, rinse the lentils under cold water. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until tender.

Combine and Serve

Once the lentils and vegetables are ready, combine them in a large bowl. Toss gently to mix. Garnish with fresh parsley and enjoy your hearty meal!

Pro Tips

For added flavor, consider drizzling some balsamic glaze over the finished dish before serving.

Substitutions and Variations

If you need to make this dish gluten-free, simply ensure your vegetable broth is certified gluten-free and opt for any non-gluten grains or serve it as is. You can also blend different types of lentils for varied textures; red lentils will cook quicker and yield a creamier result while still being high in protein and fiber.

For a bit of heat, you could add a pinch of red pepper flakes to the vegetable mixture before roasting or top the finished dish with sriracha or your favorite hot sauce. If you're looking for a protein boost, consider stirring in a can of chickpeas along with the lentils.

Troubleshooting Tips

If you find your vegetables are not roasting to your desired level of tenderness, consider tossing them again midway through the cooking time for more even exposure to the heat. Overcrowding the baking sheet can also lead to steaming rather than roasting, so give your veggies ample space to caramelize beautifully.

In case you experience a dry dish upon reheating, it's often a good idea to mix in some extra broth or a splash of water to rehydrate before serving. This will revitalize the flavors and bring back that creamy texture you loved when it was fresh.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, canned lentils can be used. Just rinse and drain them before adding to the dish.

→ What other vegetables can I add?

Feel free to add any seasonal vegetables you enjoy, like broccoli, cauliflower, or asparagus.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

→ Is this dish vegan?

Yes, this Roasted Veggie Lentil Skillet is completely vegan and packed with nutrients!