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 red bell pepper, diced; 1 zucchini, diced; 1 red onion, diced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon cumin; Salt and pepper to taste; Fresh parsley for garnish (optional)

Highlighted under: Healthy & Light

I absolutely love creating dishes that are both hearty and nutritious, and this Roasted Veggie Lentil Skillet is a perfect example! Combining roasted vegetables with protein-packed lentils has become a favorite in my kitchen. Not only is it quick to whip up, but it’s also incredibly versatile—feel free to swap in your favorite seasonal veggies. I find that the flavors meld beautifully after a short roasting time, resulting in a vibrant, satisfying meal that is sure to please everyone at the table.

Created by

Lila Morgan

Last updated on 2026-01-15T22:46:09.133Z

Creating this Roasted Veggie Lentil Skillet was a delightful experience! I chose vibrant bell peppers, zucchini, and red onions for roasting, as they not only add color but also enhance the dish's flavor. Roasting the veggies allows their natural sweetness to shine through while the lentils provide a hearty base. A tip I discovered is to let the veggies cool slightly after roasting before combining them with the lentils; this keeps their texture intact and ensures every bite bursts with flavor.

This dish doesn’t just fill the tummy; it satisfies the soul, too! I often pack leftovers for lunch, and I love that it's so easy to make ahead of time. To elevate the dish further, I occasionally sprinkle some feta cheese on top before serving, adding a wonderful creamy contrast to the robust flavors of the veggies and lentils. It's a meal that encourages creativity and is perfect for any day of the week!

        Why You'll Love This Recipe
        Nutritious and packed with fiber from lentils and veggies
Versatile; customize with your favorite seasonal produce
Easy to prepare and makes great leftovers

      

Ingredient Insights

Lentils are the star of this dish, providing a hearty base rich in protein and fiber. Using green or brown lentils works best since they hold their shape during cooking, creating a pleasing texture in the skillet. It’s important to rinse your lentils before cooking to remove any dust or debris, ensuring a clean flavor in your final dish.

The choice of vegetables can significantly alter the dish’s flavor profile. For instance, a mix of sweet bell peppers, the mild earthiness of zucchini, and the sharpness of red onion not only adds variety but also brings out complementary colors and tastes. You can swap in seasonal vegetables like butternut squash or asparagus, which will roast beautifully and offer different taste dimensions.

Cooking Technique Tips

Roasting vegetables at 425°F (220°C) guarantees they caramelize beautifully, enhancing their inherent sweetness while maintaining a slight crunch. Be sure to spread them out evenly on the baking sheet, providing enough space for air circulation. If too crowded, the vegetables may steam instead of roast, resulting in a less desirable texture.

When cooking the lentils, remember that soaking them prior to cooking isn’t necessary, but it can reduce cooking time. Keep an eye on them while simmering, stirring occasionally to prevent sticking. Lentils should be tender but not mushy; a good test is to taste them around the 15-minute mark to achieve your desired consistency.

Ingredients

Gather your ingredients to make this delicious meal.

Ingredients

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

Ensure all ingredients are prepped and ready.

Instructions

Follow these steps to create your Roasted Veggie Lentil Skillet.

Roast the Vegetables

Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced bell pepper, zucchini, and red onion with olive oil, garlic powder, cumin, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

Cook the Lentils

While the vegetables are roasting, add the lentils and vegetable broth to a pot. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes or until the lentils are tender and have absorbed most of the liquid.

Combine and Serve

Once the vegetables and lentils are ready, gently combine them in a large skillet. Adjust seasoning if necessary. Serve warm, garnished with fresh parsley if desired.

Enjoy your wholesome meal!

Pro Tips

For extra flavor, consider adding spices like smoked paprika or a splash of balsamic vinegar before serving.

Make-Ahead and Storage

This dish is perfect for meal prep. You can roast the vegetables and cook the lentils in advance, then combine them on the day you plan to serve it. Both components store well in the refrigerator for up to 4 days. To reheat, simply warm in a skillet over medium heat, adding a splash of water or broth if the mixture appears dry.

For longer-term storage, consider freezing the Roasted Veggie Lentil Skillet. Portion it into airtight containers, and it will last for about 3 months in the freezer. When you're ready to enjoy, thaw overnight in the fridge, then reheat gently on the stove to retain the texture of the vegetables.

Serving Suggestions

This robust dish can stand alone, but pairing it with a light salad or some crusty bread can make for a well-rounded meal. I love serving it alongside a simple arugula salad, dressed with lemon vinaigrette, to balance out the heartiness of the lentils and roasted veggies.

For a stylish presentation, consider serving the lentil skillet in individual ramekins, topped with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess and tang. This not only elevates the dish but also adds an extra layer of flavor complementing the roasted ingredients.

Questions About Recipes

→ Can I use canned lentils instead of dry?

Yes, you can use canned lentils for quicker preparation. Just rinse and drain them before adding to the skillet.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stovetop.

→ What other vegetables work well in this recipe?

You can use broccoli, carrots, or any other seasonal vegetables that you enjoy. Just adjust the roasting time as needed.

→ Is this recipe vegan?

Yes, this Roasted Veggie Lentil Skillet is completely vegan and packed with plant-based protein!