Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup dry lentils (green or brown); 2 cups vegetable broth; 1 medium zucchini, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 cup cherry tomatoes, halved; 2 carrots, sliced; 3 tablespoons olive oil; 1 teaspoon cumin; 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, as it perfectly showcases the vibrant flavors of seasonal vegetables. The combination of roasted veggies and protein-packed lentils creates a hearty dish that keeps me feeling satisfied, yet light. Plus, it's so versatile that I can switch up the vegetables based on what I have on hand. This recipe has become a go-to in my kitchen, because not only is it delicious, but it’s also incredibly simple to throw together on a busy weeknight.

Created by

Autumn Pierce

Last updated on 2026-01-15T23:40:15.195Z

When I first tried making a Roasted Veggie Lentil Skillet, I was amazed at how easily everything came together. The process of roasting the vegetables brings out their natural sweetness, and combined with the earthy lentils, it makes for a delightful meal. I often use a mix of bell peppers, zucchini, and carrots, but you can really get creative with whatever vegetables you have.

I learned that allowing the veggies to roast for a good amount of time at a high temperature helps to caramelize them beautifully, adding depth of flavor. Don’t be shy with the spices, either; a little cumin and paprika can elevate the dish. It’s a nourishing meal I can feel good about, whether for lunch or dinner!

        Why You Will Love This Recipe
        Colorful and vibrant presentation that makes your plate pop
Loaded with nutrients from fresh vegetables and lentils
Quick to make, yet feels gourmet and satisfying

      

Ingredient Insights

The choice of lentils can greatly affect the texture of this dish. Green or brown lentils are ideal for their ability to retain shape while cooking, which adds substance to your skillet. Avoid red lentils, as they tend to break down and become mushy, altering the desired hearty texture of the dish. The lentils not only provide protein but also absorb the delicious flavors of the roasted vegetables, making each bite satisfying.

Roasting the vegetables brings out their natural sweetness and intensifies their flavors. With a 400°F (200°C) oven, the edges will caramelize slightly, providing a contrast to the tender interior. For the best results, ensure the vegetables are cut into similar sizes, around 1-inch pieces, so they cook evenly. If you're experimenting with different veggies, such as sweet potatoes or Brussels sprouts, adjust the roasting time accordingly; they may require an additional 5-10 minutes.

Cooking Technique Tips

Rinsing the lentils before cooking not only removes any dust or debris but also helps to reduce the cooking time slightly. After rinsing, I like to soak them in warm water for 15-30 minutes when I have time; this can help to decrease their cooking duration and give you a creamier texture. Keep an eye on them while simmering, and taste for doneness starting at around 20 minutes—they should be tender but retain a bit of bite.

Combining the lentils with the roasted veggies in a skillet allows the flavors to meld together beautifully. I recommend using a large skillet to give everything enough room to fizzle together without crowding, which helps achieve that lovely coat of roasted flavor on each ingredient. Stir gently to avoid breaking down the veggies too much; you want to keep them recognizable and maintain that mix of textures.

Ingredients

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

Ingredients

1 cup dry lentils (green or brown)
2 cups vegetable broth
1 medium zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
2 carrots, sliced
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Once you have your ingredients ready, you can start preparing the skillet.

Instructions

Follow these steps to create your Roasted Veggie Lentil Skillet:

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the zucchini, bell peppers, carrots, and cherry tomatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 25 minutes, or until they are tender and slightly charred.

Cook the Lentils

While the vegetables are roasting, rinse the lentils under cold water. Combine the lentils and vegetable broth in a pot over high heat. Once it begins to boil, reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are cooked but still firm.

Combine and Serve

Once the vegetables are done, remove them from the oven. Drain any excess liquid from the lentils and combine them with the roasted veggies in a large skillet. Stir everything together until well mixed and heated through.

Garnish with fresh parsley before serving.

Your Roasted Veggie Lentil Skillet is now ready to be enjoyed!

Pro Tips

Feel free to experiment with different vegetables or spices to suit your taste. Adding a splash of lemon juice just before serving can brighten up the flavors beautifully.

Serving Suggestions

This Roasted Veggie Lentil Skillet is delightful on its own but can easily be enhanced with additional toppings. A dollop of Greek yogurt or a sprinkle of feta cheese can add creaminess that balances the earthy flavors of the lentils and veggies. For a bit of brightness, consider a squeeze of fresh lemon juice right before serving.

If you're looking to turn this into a more substantial meal, serve it over a bed of cooked quinoa or brown rice. Not only does this add a nutty flavor, but it also increases the fiber and nutrient content. You can even toss in some toasted nuts on top for a satisfying crunch.

Storage and Reheating

This dish can be made ahead and stored in an airtight container in the refrigerator for up to four days. When reheating, use medium heat on the stovetop to avoid overcooking the veggies further. If it appears dry, a splash of vegetable broth or a drizzle of olive oil can refresh the texture.

If you're interested in meal prepping, consider doubling the recipe. It freezes well, and you can portion it into individual servings for easy lunches. To reheat from frozen, thaw in the refrigerator overnight and follow the stovetop reheating instructions. The flavors will continue to develop, making it even more delicious!

Questions About Recipes

→ Can I use canned lentils instead of dry?

Yes, you can use canned lentils; just make sure to rinse them and reduce cooking time accordingly.

→ What vegetables can I substitute?

You can use any vegetables you prefer such as broccoli, asparagus, or eggplant.

→ Is this recipe gluten-free?

Yes, the Roasted Veggie Lentil Skillet is naturally gluten-free.

→ Can I prep this ahead of time?

Absolutely! You can chop the vegetables and cook the lentils a day in advance for quick assembly.