Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 1 zucchini, diced; 1 red bell pepper, diced; 1 carrot, diced; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love whipping up my Roasted Veggie Lentil Skillet when I want a healthy meal that's bursting with flavor. The combination of roasted vegetables and seasoned lentils creates a dish that's not only colorful but also packed with nutrients. This recipe has quickly become a go-to for weeknight dinners, and I appreciate how easy it is to prepare. With just a handful of ingredients and minimal prep time, I can serve a satisfying meal that everyone in my family enjoys.

Created by

Jenna Rowland

Last updated on 2026-01-16T00:13:25.420Z

When I first made this Roasted Veggie Lentil Skillet, I was amazed at how such simple ingredients could come together to create a dish with phenomenal taste. I decided to give it a try after experimenting with different legume-heavy meals, and this one really stood out. Roasting the veggies brings out their natural sweetness, making each bite satisfying.

This recipe also allows for flexibility; you can easily swap in seasonal vegetables or whatever you have on hand. I suggest adapting the spices to your liking or even adding in some fresh herbs for an extra layer of flavor!

        Why You'll Love This Recipe
        A delicious balance of textures and flavors in every bite
Hearty lentils paired with sweet, roasted vegetables
Quick and easy to make, perfect for busy weeknights

      

Understanding the Ingredients

Each ingredient in the Roasted Veggie Lentil Skillet plays a significant role in building flavor and texture. The green or brown lentils provide a hearty base packed with protein and fiber, making this dish filling without feeling heavy. When choosing lentils, ensure they are rinsed well before cooking to remove any debris. For the best results, use fresh vegetables like zucchini, bell pepper, and red onion, as they not only add vibrant colors but also contribute essential vitamins and minerals, enhancing the nutritional profile of the dish.

The smoked paprika is a standout here, imparting a warm, smoky flavor that elevates the sweetness of the roasted veggies. If you’re out of smoked paprika, you can substitute it with regular paprika or even a pinch of cumin for a different twist. Garlic powder is also essential—it adds depth without the pungency of fresh garlic. If you prefer, you can swap it with fresh minced garlic, but take care not to burn it when cooking the lentils.

Roasting Technique for Perfect Veggies

Roasting is a key technique in this recipe that unlocks the full flavor potential of the vegetables. When you toss the veggies in olive oil and spices, ensure they are evenly coated; this helps achieve that desirable caramelization. Spread them out in a single layer on the baking sheet, allowing for better airflow and reducing steaming, which can make them soggy. As they roast, keep an eye on them; golden edges and a tender texture indicate they’re perfectly done, typically around 25 minutes at 400°F (200°C).

If you're looking to add variety to your Skillet, consider mixing in seasonal vegetables like asparagus or sweet potatoes, which roast beautifully. Just be cautious with cooking times; denser vegetables like sweet potatoes may take longer to roast. Cut them into small, uniform pieces to match the size of your other vegetables, ensuring even cooking and a cohesive dish without any overly crunchy bits.

Serving and Storage Tips

This Roasted Veggie Lentil Skillet is fantastic served warm, but it also shines as a meal-prep option. After cooking, let it cool completely before transferring to airtight containers. It can be stored in the fridge for up to five days, making it a great healthy option for busy lunches or quick dinners. To reheat, simply microwave until warmed through or sauté in a pan for added texture without losing moisture.

For a bit of flair at the dinner table, try pairing this skillet with a dollop of Greek yogurt or a sprinkle of feta cheese. They contrast beautifully with the earthy lentils and sweet roasted vegetables. Additionally, consider serving it on a bed of greens or alongside quinoa or brown rice for a heartier meal. This versatility makes the Skillet not only a nutritious option but a delicious one too, adaptable to many dietary preferences.

Ingredients

Ingredients for Roasted Veggie Lentil Skillet

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

Serve hot and enjoy!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

In a large bowl, combine the diced zucchini, bell pepper, carrot, and sliced red onion. Drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss to coat and spread the vegetables evenly on a baking sheet.

Roast in the preheated oven for 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 saucepan. Add the rinsed lentils and reduce the heat to a simmer. Cook for about 20 minutes or until the lentils are tender.

Combine and Serve

Once the lentils and vegetables are cooked, combine them in a large skillet. Stir gently to mix and heat through for an additional 2 to 3 minutes. Garnish with fresh parsley before serving.

Enjoy your hearty and nutritious meal!

Pro Tips

Feel free to experiment with different vegetables based on the season. Add some cayenne pepper for a kick if you like heat!

Scaling the Recipe

If you need to feed a larger crowd, this recipe scales up easily. Simply double the amounts of lentils and vegetables, using a larger baking sheet to prevent overcrowding, which can lead to uneven roasting. Be sure to adjust the cooking time as necessary; while lentils cook at the same rate, larger quantities of roasted vegetables may need a couple of extra minutes in the oven to achieve that perfect tenderness and caramelization.

Alternatively, if you're cooking for one or two, you can halve the recipe without worrying about losing flavor or texture. Another option is to make the full recipe and enjoy leftovers throughout the week. This dish is just as tasty the next day, if not better, as the flavors have more time to meld together.

Troubleshooting Common Issues

One common issue when making lentils can be overcooking, leading to a mushy texture. To avoid this, keep a close eye on the lentils during the last few minutes of cooking, tasting for doneness. They should be tender but still hold their shape. If they do overcook, there’s no need to worry—add them to the skillet with the veggies, and their texture will still contribute to a hearty dish.

Another challenge can be unevenly roasted vegetables. If some pieces end up softer than others, it's likely due to size differences. Make sure to cut your vegetables into similar sizes, around 1-inch pieces, for consistent cooking. Moreover, occasionally stir them during roasting to promote even browning and prevent sticking.

Questions About Recipes

→ Can I use canned lentils instead of dried?

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

→ What other vegetables can I add?

You can add vegetables like broccoli, cauliflower, or sweet potatoes. Just adjust the roasting time accordingly.

→ Is this recipe vegan?

Absolutely! This Roasted Veggie Lentil Skillet is entirely plant-based.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.