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; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 cup cherry tomatoes, halved; 1 small red onion, diced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love cozy meals that are both nutritious and satisfying, and this Roasted Veggie Lentil Skillet checks all the boxes for me. The combination of earthy lentils and perfectly roasted vegetables creates a delightful harmony of flavors and textures. I enjoy the ease of throwing everything into a pan and letting it work its magic, making it a perfect weeknight dinner option or a hearty lunch. Plus, it's packed with protein and fiber, making it a healthy choice for any meal!

Created by

Madison Cole

Last updated on 2026-01-15T23:28:11.153Z

When I first created this recipe, I was looking for a way to incorporate more vegetables into my meals while keeping it simple and delicious. Roasting the veggies truly enhances their flavors, allowing them to caramelize beautifully. It turns out that combining lentils with these roasted vegetables creates a filling dish that’s perfect as a main course or a side. Trust me, this method brings out the best in both the lentils and the veggies!

One tip I highly recommend is to experiment with seasonal vegetables for this skillet dish. I’ve found that using a mix of sweet bell peppers, zucchini, and even Brussels sprouts not only boosts nutrition but also adds vibrant colors to the plate. And don't forget to season well; a sprinkle of smoked paprika elevates the dish significantly!

        Why You'll Love This Recipe
        Nutritious and filling, perfect for a quick meal
Versatile recipe that allows for various seasonal veggies
Bustling with flavors that will tantalize your taste buds

      

The Importance of Lentils

Lentils are the backbone of this Roasted Veggie Lentil Skillet, providing a hearty base that’s both satisfying and nutritious. They cook relatively quickly compared to other legumes, making them ideal for weeknight meals. When simmered in vegetable broth, they absorb rich flavors, resulting in a protein-packed dish that’s perfect for vegetarians and meat lovers alike. I recommend using green or brown lentils, as they hold their shape well during cooking, unlike red lentils, which tend to become mushy.

One tip to ensure your lentils are perfectly cooked is to check for doneness around the 15-minute mark. You want them to be tender but still have a bit of bite. Overcooking can lead to a mushy texture, which might not integrate well with the roasted veggies. If you’re short on time, consider keeping pre-cooked lentils in your pantry or refrigerator to speed up your cooking process.

Choosing the Right Vegetables

The beauty of this recipe lies in its versatility when it comes to vegetables. While the original ingredients list zucchini and bell peppers, you can easily substitute with seasonal produce like asparagus, broccoli, or even sweet potatoes. Roasting brings out the natural sweetness and creates caramelization, which adds depth to the dish. A great rule of thumb is to use a mix of textures and colors for both visual appeal and flavor complexity.

When preparing your vegetables for roasting, ensure that they are cut into similar-sized pieces, about 1 inch thick. This helps them cook evenly, allowing you to achieve that beautiful caramelized exterior without burning. Keep an eye on them as they roast, turning them halfway through to achieve an even color and tenderness. You'll know they're ready when they’re golden and tender, usually around the 20-minute mark at 425°F (220°C).

Storage and Serving Suggestions

This Roasted Veggie Lentil Skillet is perfect for meal prepping; it can be stored in an airtight container in the refrigerator for up to five days. If you’d like to freeze leftovers, make sure to cool them completely before transferring to a freezer-safe container. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat, adding a splash of vegetable broth to prevent it from drying out.

For an elevated serving option, consider topping the dish with a dollop of Greek yogurt or a sprinkle of feta cheese to add a tangy contrast. Fresh herbs like cilantro or basil not only enhance the flavors but also add a fresh, vibrant finish. Pair it with a side of crusty bread or a simple green salad for a well-rounded meal that will keep you satisfied and nourished.

Ingredients

For the Skillet

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, diced
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat Oven and Prepare Lentils

Preheat your oven to 425°F (220°C). In a saucepan, combine the lentils and vegetable broth and bring to a boil. Once boiling, reduce heat, cover, and let simmer for about 20 minutes or until lentils are tender. Drain any excess liquid.

Roast the Vegetables

While the lentils are cooking, toss the zucchini, bell peppers, cherry tomatoes, and red onion in olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for about 20 minutes, or until slightly caramelized and tender.

Combine and Serve

Once both the lentils and vegetables are ready, combine them in a large skillet over medium heat. Mix thoroughly, adjusting seasonings to taste. Garnish with fresh parsley before serving.

Pro Tips

Feel free to swap out the vegetables for your favorites or what you have on hand. You can also add a splash of lemon juice or balsamic vinegar just before serving for an extra zing!

Flavor Enhancements

To elevate the flavor profile of your Roasted Veggie Lentil Skillet, explore adding a splash of balsamic vinegar or lemon juice just before serving. This acidity will brighten the dish and enhance the natural sweetness of the roasted vegetables. Additionally, consider incorporating spices such as cumin or chili powder for an added layer of warmth and depth during the cooking process.

Another technique is to finish the skillet with a drizzle of high-quality extra virgin olive oil. Doing this just before serving not only adds a rich flavor but also tasks the dish with a luscious mouthfeel, further enhancing the overall experience.

Customizing Your Skillet

This recipe lays the perfect foundation for customization. Feel free to experiment with grains like quinoa or farro, mixed into the lentils for additional texture. For those who enjoy a bit of heat, adding slices of jalapeño or a sprinkle of red pepper flakes before serving can create an exciting kick.

If you're looking to incorporate protein, diced tofu or tempeh can be roasted alongside the vegetables. Simply cut them into cubes and toss them with olive oil and spices before roasting. This not only adds another level of flavor but also boosts the nutritional profile, making this dish even heartier.

Questions About Recipes

→ Can I make this dish vegan?

Absolutely! This recipe is naturally vegan since it uses lentils and vegetables.

→ How can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Is it possible to prepare this ahead of time?

Yes, you can roast the vegetables and cook the lentils ahead of time. Just combine and heat up when you're ready to eat.

→ What if I don't have all the ingredients?

Feel free to substitute with any vegetables you have on hand or use canned lentils for a quicker option.