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 bell pepper, diced; 1 zucchini, diced; 1 medium red onion, chopped; 2 carrots, chopped; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Skillet whenever I want a satisfying and flavorful meal. This dish combines hearty lentils with a rainbow of roasted vegetables, creating a colorful and nutrient-rich dish that is both filling and nourishing. The best part is that it’s easy to prepare, taking only a bit of time to roast the veggies and cook the lentils. Whether you're serving it for a weeknight dinner or meal prepping for the week, this skillet is a winner every time!

Created by

Brielle Thompson

Last updated on 2026-01-16T01:22:12.189Z

When I first tried making a lentil dish, I was surprised at how hearty and delicious it turned out! I experimented with different roasted vegetables, and the combination of sweet bell peppers and earthy zucchini elevated the meal beyond my expectations. I learned that roasting not only brings out their natural sweetness but also adds beautiful caramelization, which perfectly compliments the lentils.

As I perfected the recipe, I discovered that seasoning the veggies with a dash of smoked paprika enhances the overall flavor. It’s a game-changer! This dish is versatile as well; feel free to swap in your favorite seasonal vegetables. I often add kale or spinach for an extra nutrient boost!

        Why You'll Love This Recipe
        Vibrant flavors from roasted veggies and earthy lentils
Nutritious and filling, perfect for any meal
Easy to customize with your favorite seasonal ingredients

      

Mastering the Roast

Roasting vegetables is key to developing rich flavors and caramelization in this dish. When tossing your diced vegetables, ensure they are evenly coated with olive oil and spices. This will help them roast uniformly and prevent burning. Spread them out in a single layer on the baking sheet; overcrowding can trap steam, making the veggies soggy instead of crisp. Aim for a golden-brown color on the edges, which typically indicates they are beautifully roasted.

Choosing the right vegetables can enhance the dish. Feel free to substitute any seasonal veggies like asparagus or sweet potatoes for the bell peppers and zucchini. Just be mindful of cooking times, as harder vegetables may require a longer roast. I recommend checking your veggies at the halfway mark, giving them a good stir to promote even cooking and prevent sticking.

Lentil Cooking Insights

Using green or brown lentils in this recipe not only offers earthy flavors but also a hearty texture that complements the roasted veggies perfectly. These lentils generally hold their shape during cooking, making them ideal for skillet dishes. Be sure to rinse them thoroughly to remove any debris before adding them to the broth—a key step that ensures a clean flavor profile.

While cooking the lentils, keep an eye on them as they approach the end of the cooking time. I suggest tasting a few around the 20-minute mark; they should be tender yet not mushy. If you find that there’s still too much liquid left after the cooking time, simply drain it off. This will prevent the final dish from becoming watery.

Storage and Serving Ideas

This Roasted Veggie Lentil Skillet stores well, making it perfect for meal prep. Once cooled, transfer the skillet to an airtight container and store it in the refrigerator for up to four days. When reheating, do so gently on the stovetop, adding a splash of vegetable broth to revive the flavors and moisture. Avoid microwaving if you want to maintain the integrity of the roasted veggies, as they can become rubbery.

For a complete meal, serve this dish alongside a fresh salad or with some crusty whole-grain bread. You can also top it with a drizzle of balsamic reduction or a sprinkle of feta cheese for an extra layer of flavor. The flexibility in toppings and pairings allows you to enjoy this dish in various styles throughout the week.

Ingredients

Gather all the required ingredients before you start cooking.

Ingredients

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

Make sure all ingredients are prepped before roasting.

Instructions

Follow these steps to create a delicious lentil skillet!

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the diced bell pepper, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

Cook the Lentils

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed lentils, reduce the heat to a simmer, and cook uncovered for about 20-25 minutes until tender. Drain any excess liquid.

Combine Ingredients

Once the vegetables are roasted and lentils are cooked, combine them in a large skillet over medium heat. Stir to mix everything together and let it cook for an additional 5 minutes to meld the flavors.

Garnish and Serve

Remove from heat and garnish with fresh parsley. Serve warm and enjoy your delicious Roasted Veggie Lentil Skillet!

Enjoy this nourishing meal any day of the week!

Pro Tips

Feel free to use any vegetables you have on hand. This recipe is versatile and can adapt to what’s in season or what you prefer.

Flavor Enhancements

To elevate the taste of your Roasted Veggie Lentil Skillet, consider adding a splash of lemon juice or a sprinkle of lemon zest just before serving. The acidity from the lemon brightens the dish and balances the earthiness of the lentils. You might also experiment with other fresh herbs like thyme or cilantro to give it a different flavor profile.

Incorporating spices can transform the dish from simple to spectacular. Consider adding a pinch of cumin or coriander when roasting the vegetables for an extra depth of flavor. These spices pair well with lentils and can provide a delightful warmth to each bite.

Dietary Adaptations

If you're looking to make this dish gluten-free, rest assured that both lentils and the vegetables are naturally gluten-free. Just double-check any broth you use to ensure it's labeled gluten-free. For a vegan version, this recipe is already aligned, but it's worth noting that adding a dollop of vegan yogurt or plant-based cheese on top can enhance creaminess without compromising dietary choices.

Additionally, if you're aiming for a lower-carb option, you could substitute lentils with riced cauliflower or spiralized zucchini. This will change the texture, making it lighter while still providing a substantial meal. Just be cautious and reduce cooking time for these alternatives to keep them from becoming mushy.

Questions About Recipes

→ Can I use canned lentils?

Yes, using canned lentils can save time. Just rinse and add them at the same time as the roasted vegetables.

→ What should I serve with the skillet?

This dish is filling on its own, but you can serve it alongside a fresh green salad or with crusty bread.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove.

→ Can I freeze this dish?

Yes, you can freeze the cooked skillet in an airtight container for up to 3 months. Thaw in the fridge before reheating.