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 lentils, rinsed; 2 cups vegetable broth; 2 bell peppers, diced; 1 zucchini, chopped; 1 red onion, chopped; 2 cups cherry tomatoes, halved; 3 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making a Roasted Veggie Lentil Skillet on busy weeknights. It's a meal that's not only packed with flavor but also brimming with nutrients, thanks to the colorful array of vegetables and protein-rich lentils. Preparing this dish barely takes any time, and it allows me to use whatever vegetables I have on hand. Plus, the roasting process enhances the flavors and gives everything a delightful caramelization that really brings the dish to life.

Created by

Marianne Hughes

Last updated on 2026-01-16T00:58:15.823Z

Creating my Roasted Veggie Lentil Skillet has been a game-changer in my kitchen. The combination of roasted vegetables and smoky lentils creates a wonderful depth of flavor that is both satisfying and healthy. I often sprinkle in some fresh herbs at the end to brighten everything up, and it never fails to impress my family.

One trick I've learned is to roast the veggies until they are just starting to brown. This caramelization really enhances their sweetness and texture. By keeping an eye on them, you can achieve that perfect balance of tenderness and a slight crunch that complements the lentils beautifully.

        Why You'll Love This Recipe
        Flavor-packed with the goodness of roasted vegetables and lentils
Quick to prepare, perfect for busy weeknights
Loaded with nutrients for a healthy meal

      

Perfectly Roasted Vegetables

Roasting vegetables isn't just a cooking method; it enhances the flavor and texture of the ingredients in this Roasted Veggie Lentil Skillet. The high heat of 400°F (200°C) helps caramelize the natural sugars in the vegetables, resulting in a richer taste. When tossing the veggies, ensure they are evenly coated with olive oil and seasoning for uniform roasting. Keep an eye on them after the 15-minute mark; you're looking for tenderness and golden edges, indicating they've reached their peak flavor.

If you want to customize the vegetable mix, go ahead! Root vegetables like carrots or sweet potatoes can add sweetness, while leafy greens can introduce a different texture. Just be aware that some vegetables may require longer cooking times. For instance, if you add carrots, cut them smaller to match the cooking time of the lung, ensuring everything comes out tender and delicious.

Lentil Cooking Tips

Lentils are a fantastic source of protein and fiber, and cooking them properly is crucial. Use green or brown lentils for this dish, as they hold their shape better compared to red lentils, which tend to get mushy. When simmering in vegetable broth, keep a close eye on them after the 20-minute mark to prevent overcooking. You want them tender but not falling apart, which adds to the overall texture of the skillet.

If you don't have vegetable broth available, water can be a decent substitute, but I recommend adding herbs or bouillon for depth of flavor. For a touch of acidity and brightness, consider adding a splash of lemon juice or a dash of vinegar when serving to complement the earthiness of the lentils.

Ingredients

Gather the following ingredients to create a delicious Roasted Veggie Lentil Skillet:

Ingredients

1 cup lentils, rinsed
2 cups vegetable broth
2 bell peppers, diced
1 zucchini, chopped
1 red onion, chopped
2 cups cherry tomatoes, halved
3 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Make sure all your ingredients are prepped and ready to go!

Instructions

Follow these simple steps to make your Roasted Veggie Lentil Skillet:

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roast the Vegetables

In a large bowl, toss the diced bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for about 20 minutes, or until they are tender and slightly caramelized.

Cook the Lentils

While the veggies are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed lentils and reduce the heat to a simmer. Cook for about 25 minutes, or until the lentils are tender and the liquid is absorbed.

Combine and Serve

Once the vegetables are done roasting and the lentils are cooked, mix them together in a large skillet. Adjust seasoning if needed, then garnish with fresh parsley before serving.

Enjoy your colorful and healthy meal!

Pro Tips

Feel free to substitute any of the vegetables based on what you have available. Broccoli, carrots, and squash also work beautifully in this skillet.

Make-Ahead and Storage

This Roasted Veggie Lentil Skillet is a great dish for meal prep. Cooked lentils and roasted vegetables can be stored separately in airtight containers in the fridge for up to four days. Just reheat them together on the stovetop over medium heat, adding a splash of water or broth to keep everything moist. This makes it perfect for quick lunches or light dinners throughout the week.

If you're looking to freeze the dish, keep in mind that while lentils freeze well, roasted vegetables can lose their texture. Consider freezing the cooked lentils alone and storing the roasted veggies in the refrigerator. When reheating, combine them in a skillet with a little olive oil for that freshly roasted flavor.

Serving Suggestions

To elevate your Roasted Veggie Lentil Skillet, serve it over a bed of quinoa or alongside a fresh green salad. This adds a bit of crunch and variety to the meal. You can also top it with crumbled feta cheese or a dollop of tahini for extra creaminess and depth of flavor, creating a satisfying dish perfect for any day of the week.

Consider pairing this dish with crusty bread or pita for sopping up any leftover juices. If you're catering to a larger crowd, double the recipe and serve it buffet-style or portion it for lunch bowls. This dish's versatility makes it easy to modify based on your guests' preferences.

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use canned lentils to save time. Just rinse and drain them before adding to the skillet.

→ What other vegetables can I add?

You can include vegetables like broccoli, carrots, or even spinach for added nutrients.

→ Can I make this dish vegan?

Absolutely! This recipe is already vegan as long as you use vegetable broth.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.