Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup lentils, rinsed and drained; 2 cups vegetable broth; 1 red bell pepper, chopped; 1 zucchini, diced; 1 yellow squash, diced; 1 red onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love whipping up a satisfying meal that’s packed with nutrients and bursting with flavor, and the Roasted Veggie Lentil Skillet does just that! With a medley of roasted vegetables and hearty lentils, it’s the perfect balance of textures and tastes. The best part is, it comes together in just a short time, making it a fantastic option for busy weeknights. I often find myself adding my favorite seasonal veggies to keep it fresh and exciting each time I make it!

Created by

Camilla Rhodes

Last updated on 2026-01-15T23:49:14.115Z

When I first decided to make a lentil skillet, I wasn’t sure how well the roasted flavors would come together. After experimenting a few times, I discovered that roasting the veggies truly elevates their taste, bringing out natural sweetness that complements the earthiness of the lentils. This dish has since become a go-to for cozy gatherings.

One detail I learned after multiple tries is how essential it is to season each component properly before roasting, as it creates layers of flavor that keep the dish exciting. I've made this with different herbs and spices, and each time it's a delightful new experience!

        Why You'll Love This Recipe
        Nutritious and satisfying, perfect for meal prep
Versatile recipe - customize with your favorite veggies
Comforting flavors that warm up any day

      

Ingredient Insights

Lentils are the star of this dish, offering not only a hearty texture but also a wealth of nutrition. Rich in protein and fiber, they're an excellent meat substitute that can help keep you feeling full and satisfied. When cooking lentils, be sure to choose a variety that suits your palate; green or brown lentils typically hold their shape better than red, which tend to get mushy. I prefer using French green lentils for their earthy flavor and firm texture.

The vegetables in this skillet contribute both flavor and color, making the dish appealing and appetizing. Feel free to experiment with seasonal selections—such as asparagus in the spring or root vegetables in the fall. For consistent roasting, cut the vegetables into similar-sized pieces, aiming for about 1-inch cubes, to ensure even cooking and that all sides caramelize nicely while achieving a golden-brown finish.

Cooking Technique Tips

Roasting the vegetables is essential for developing rich, deep flavors. While 20 minutes at 425°F usually guarantees tender and caramelized veggies, keep an eye on them during the last few minutes to avoid burning, especially if your oven has hot spots. Using a rimmed baking sheet allows for better air circulation, promoting even roasting. If you notice they are browning too quickly, consider reducing the temperature to 400°F and extending the roasting time by a few minutes.

Combining the roasted veggies with the lentils should be seamless for the best texture. Once the lentils are cooked, make sure to drain any excess broth to prevent a watery skillet. A sturdy spatula works well to fold everything together gently. It's a good opportunity to taste and adjust the seasoning; sometimes a pinch more salt or a dash of lemon juice can elevate the flavors beautifully.

Ingredients

Gather these fresh ingredients for a delicious meal.

For the Skillet

1 cup lentils, rinsed and drained
2 cups vegetable broth
1 red bell pepper, chopped
1 zucchini, diced
1 yellow squash, diced
1 red onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

These ingredients ensure a colorful and nutritious skillet!

Instructions

Follow these simple steps to create your skillet.

Preheat and Prepare

Preheat your oven to 425°F (220°C). On a large baking sheet, toss the chopped vegetables with olive oil, garlic, oregano, smoked paprika, salt, and pepper until well coated.

Roast the Vegetables

Spread the vegetables evenly on the baking sheet and roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.

Cook the Lentils

While the veggies are roasting, in a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat to simmer for 15-20 minutes until lentils are tender but not mushy.

Combine and Serve

Once both the lentils and vegetables are cooked, combine them in a large skillet, adjusting seasoning if necessary. Garnish with fresh parsley and serve hot.

Enjoy your warm, nutritious meal!

Pro Tips

For added flavor, consider a splash of lemon juice or some feta cheese on top before serving.

Storage Tips

The Roasted Veggie Lentil Skillet stores wonderfully, making it a great meal prep option. Allow the dish to cool to room temperature before transferring it into an airtight container. It will keep in the refrigerator for up to five days. For longer storage, consider freezing individual portions in freezer-safe containers. This way, you can pull a serving out whenever you're in need of a quick, nutritious meal.

When reheating, if the dish seems dry, add a splash of vegetable broth or water to your skillet before warming it on low heat. Stir frequently to ensure even heating and to prevent sticking. If using the microwave, heat in short intervals to avoid overcooking, stirring in between to achieve a consistent temperature.

Serving Suggestions

This skillet can be enjoyed on its own or served over grains like quinoa or brown rice for added texture and nutrition. Top it with a dollop of Greek yogurt or a sprinkle of feta cheese for a creamy contrast, enhancing the dish's flavor complexity. A squeeze of fresh lemon juice just before serving brightens the entire dish and adds a refreshing finish that balances the earthy lentils and roasted vegetables.

For those seeking a bit of heat, try incorporating red pepper flakes or cayenne pepper into the vegetable mix before roasting. This will infuse the dish with a warm spice that perfectly complements the sweetness of the caramelized veggies. Additionally, consider serving alongside a simple green salad, which makes for a well-rounded meal and helps to cleanse the palate between bites.

Questions About Recipes

→ Can I use canned lentils in this recipe?

Yes, you can use canned lentils to save time. Just rinse and drain them before adding.

→ How can I store leftovers?

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

→ Can I freeze this dish?

Yes, this skillet freezes well. Portion it out and store in freezer-safe containers for up to 2 months.

→ What other vegetables can I use?

Feel free to use any seasonal veggies you have on hand, such as carrots or asparagus!