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; 1 zucchini, diced; 1 bell pepper, diced; 1 carrot, diced; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Skillet when I crave something nutritious yet satisfying. With a colorful array of roasted vegetables and protein-packed lentils, it’s a dish that not only fills me up but also feels good to eat. I appreciate how easy it is to prepare; just toss everything in one skillet and let the oven do its magic. This recipe has quickly become a favorite in my kitchen because of its vibrant flavors and hearty texture, making it perfect for weeknight dinners or meal prep.

Created by

Maribel Hayes

Last updated on 2026-01-16T01:16:12.448Z

When I first made this Roasted Veggie Lentil Skillet, I was blown away by how easy and delicious it turned out. I usually keep lentils and a variety of vegetables on hand, so it became a go-to meal for busy days. I experimented with different vegetables each time, and I discovered that bell peppers and zucchini add the best texture.

One tip I have is to roast the veggies until they are just caramelized; this process not only intensifies their flavors but also adds a subtle sweetness that pairs beautifully with the earthy lentils. It’s amazing how such simple ingredients can come together to create something truly satisfying!

        Why You Will Love This Recipe
        A colorful medley of roasted veggies enriches every bite.
Hearty lentils provide protein and fiber, making it extremely satisfying.
Simple preparation with just one skillet keeps cleanup easy.

      

Choosing Your Vegetables

When making the Roasted Veggie Lentil Skillet, selecting the right vegetables is key to achieving that vibrant medley of flavors and textures. Zucchini and bell peppers bring a slight sweetness, while carrots add a subtle earthiness. Feel free to swap in other seasonal vegetables like asparagus, sweet potatoes, or cherry tomatoes, which can all roast beautifully and enhance the dish's overall appeal. Just make sure they are chopped into similar-sized pieces to ensure even cooking.

If you’re not a fan of red onion, consider using shallots for a milder, sweeter flavor, or shallots for a more sharp bite. Each vegetable contributes its unique character, turning a simple dish into a gourmet experience. Aim for a mix that includes at least one crunchy and one soft vegetable to add contrast to the final dish.

Mastering Lentil Cooking

Cooking lentils requires some attention, but it's straightforward. By simmering them in vegetable broth, they absorb the flavors and become richer. I prefer green or brown lentils in this dish, as they hold their shape well; red lentils can become mushy and lose their distinct texture, which would alter the whole experience. Keep an eye out for any foam that forms while boiling and skim it off for an even cleaner broth taste.

To ensure perfectly cooked lentils, start checking them at the 15-minute mark. They should be tender but not mushy. If they’re still crunchy, let them simmer a little longer, but avoid overcooking, as they can split and lose their appealing texture. If you're making this for meal prep, consider cooking an extra batch and storing it in the fridge for up to a week, as lentils store well.

Ingredients

For the Skillet

1 cup lentils, rinsed
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 carrot, diced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

Instructions

Cooking Steps

Prepare the Vegetables

Preheat your oven to 400°F (200°C) and chop the zucchini, bell pepper, carrot, and red onion into bite-sized pieces. Spread them evenly on a baking sheet.

Roast the Veggies

Drizzle the chopped vegetables with olive oil, and sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat and roast in the preheated oven for about 20 minutes, or until tender and slightly caramelized.

Cook the Lentils

While the veggies roast, combine the lentils and vegetable broth in a saucepan. Bring to a boil, reduce the heat, and let it simmer for about 15-20 minutes until the lentils are tender.

Combine and Serve

Once both the lentils and vegetables are ready, combine them in a large skillet or serving dish. Stir gently to mix, and adjust seasoning with salt and pepper if necessary. Serve warm.

Enjoy Your Meal!

Pro Tips

Feel free to substitute any of the vegetables based on what you have on hand or what's in season. This dish also pairs wonderfully with a drizzle of balsamic glaze for added flavor.

Serving Suggestions

This Roasted Veggie Lentil Skillet is versatile enough to serve as a hearty main dish or a vibrant side. Pair it with a side of quinoa or a mixed green salad to create a balanced meal. For extra flavor, top with crumbled feta or a sprinkle of fresh herbs such as parsley or basil; these garnishes enhance both color and taste, making the dish visually appealing.

You can also transform leftover skillet into a delicious wrap. Spread hummus on a tortilla, add the lentil and veggie mix, and roll it up for a quick lunch option. The flavors meld beautifully after sitting for a few hours, creating a satisfying and nutritious meal to take on-the-go.

Storage and Freezing Tips

To keep your Roasted Veggie Lentil Skillet fresh, store it in an airtight container in the fridge for up to five days. This makes it a fantastic option for meal prep, allowing you to enjoy healthy lunches or dinners throughout the week. Reheating is easy on the stovetop over low heat; add a splash of vegetable broth to keep it moist, stirring gently until heated through.

If you want to freeze this dish, it can be stored in an airtight container for up to three months. Make sure to let it cool completely before freezing to retain the best texture upon reheating. When you're ready to enjoy, thaw it in the fridge overnight and reheat using the stovetop method. This ensures the lentils stay intact, keeping the overall dish hearty and satisfying.

Questions About Recipes

→ Can I use canned lentils instead?

Yes, canned lentils can be used to save time. Just rinse them before adding and reduce cooking time.

→ How can I make this recipe vegan?

This recipe is already vegan as it uses vegetable broth and no animal products.

→ What can I serve with this dish?

This skillet is great on its own, but you can serve it with quinoa, rice, or a side salad.

→ Can leftovers be stored?

Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days.