Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 red onion, chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie Lentil Skillet recipe! It brings together a medley of colorful vegetables and protein-packed lentils in a way that is both satisfying and nutritious. We first stumbled upon this dish during a busy week when I needed something quick yet wholesome. After experimenting with different spices and veggies, I believe I've nailed the right balance of flavors that will make this a staple in our household. Quick enough for a weekday dinner but impressive enough for guests, you’ll enjoy every bite!

Created by

Callista Green

Last updated on 2026-01-16T00:58:10.339Z

When I first made this Roasted Veggie Lentil Skillet, it was a rushed night, and I wanted something healthy yet comforting. The combination of roasted vegetables with seasoned lentils created a beautiful harmony of flavors. I discovered that roasting the veggies before mixing them with lentils gives a sweet depth that makes the dish irresistible.

As I continued to refine this recipe, I learned that using a variety of vegetables not only adds nutrition but also makes each bite exciting. I experimented with different herbs and spices and found that a touch of cumin and smoked paprika brings everything to life. This has become a go-to for me!

        Why You'll Love This Recipe
        A vibrant mix of seasonal vegetables for maximum flavor.
Protein-rich lentils make it a filling and healthy option.
Versatile: easily customize to include your favorite veggies.

      

The Role of Lentils

Lentils are the star of this roasted veggie skillet, providing not just a hearty texture but also a protein boost that makes this dish satisfying. They cook quickly and absorb the flavors of the spices beautifully, so it's best to keep an eye on them during the last few minutes of cooking. If you prefer a slightly firmer bite, check for doneness a couple of minutes early; they should be tender yet hold their shape well.

Another fantastic aspect of lentils is their versatility. You can swap the green or brown lentils for red lentils for a softer texture that breaks down a bit more, infusing the dish with a creamier consistency. Just remember to adjust the cooking time accordingly, as red lentils usually take only about 15 minutes to become tender.

Mastering Your Roasting Technique

Roasting vegetables can dramatically enhance their flavor and provides a beautiful caramelization. For the zucchini, bell peppers, and onions, make sure to cut them into similar-sized pieces to ensure even cooking. Tossing them in olive oil while seasoned with salt and pepper not only flavors the veggies but helps achieve that glossy sheen and tender texture you're looking for. If the edges of the vegetables start to get golden brown, you're on the right track!

If you fancy a smoky flavor, consider adding a dash of liquid smoke or smoked salt to the oil before roasting. This can elevate the dish with additional depth while complementing the smoked paprika in the lentil mixture. Just remember to taste and adjust the seasoning afterward to ensure balance in flavors.

Customized Flavor Profiles

This skillet recipe is incredibly adaptable; feel free to swap in any of your favorite vegetables. For instance, you could use eggplant or cherry tomatoes for an entirely different flavor profile. Each vegetable you choose will bring its unique essence to the dish, further enhancing its complexity. Just keep in mind the roasting time might vary slightly, especially for denser vegetables, which may require a few extra minutes in the oven for that tender result.

To spice things up, you can also incorporate additional flavors. Adding a teaspoon of ground coriander or turmeric can bring in nuanced notes to complement the dish. If you want an extra kick, fold in some chopped fresh herbs like cilantro or basil before serving, which will brighten up the earthy profile of the lentils and veggies.

Ingredients

For the Skillet

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

Toss the zucchini, bell peppers, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes or until tender and slightly caramelized.

Cook the Lentils

In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes or until lentils are tender and stock is absorbed. Add minced garlic, cumin, and smoked paprika towards the end of cooking.

Mix and Serve

Combine the roasted vegetables with the cooked lentils in a large skillet. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Pro Tips

Feel free to swap in your favorite vegetables based on the season. Adding a squeeze of lemon juice before serving elevates the flavors beautifully.

Make-Ahead and Storage

This Roasted Veggie Lentil Skillet makes for an excellent meal prep option. You can prepare the roasted vegetables and cooked lentils separately and store them in airtight containers in the refrigerator for up to 4 days. This not only saves time during a busy week but allows the flavors to meld even further, making the dish taste better on subsequent days.

When ready to serve, simply combine the lentils and veggies in a skillet over medium heat, stirring occasionally until warmed through. If you find the mixture too dry after reheating, add a splash of vegetable broth or water to help bring it back to life while maintaining its delicious flavor.

Serving Suggestions

When it comes to serving, this dish pairs wonderfully with a side of fluffy quinoa or a fresh green salad for that extra crunch. You can also top it with a dollop of Greek yogurt or avocado slices to add some richness, balancing out the spices beautifully. I've even served it inside a roasted sweet potato for a filling and colorful presentation.

For those looking to add a bit of flair, consider serving it with a squeeze of fresh lemon juice just before eating. The acidity will cut through the richness of the lentils and roasted vegetables, providing a refreshing contrast that brightens each bite.

Scaling the Recipe

This recipe is easily scalable based on your needs. If you're cooking for a crowd or want leftovers for the week, simply double the ingredient amounts. Just keep in mind that you may need to roast the vegetables in batches to ensure they roast evenly rather than steam in the oven.

To maintain the quality of leftovers, consider portioning the dish into single servings before refrigeration. This makes it easier to grab a quick meal and helps preserve the texture and flavors better than storing it all in one large container.

Questions About Recipes

→ Can I use canned lentils instead?

Yes, canned lentils can save time; just rinse them and add them at the end of cooking.

→ Is this recipe vegan?

Absolutely! This dish is entirely plant-based and full of nutrients.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this skillet?

Yes, this dish freezes well. Just allow it to cool before transferring to a freezer-safe container.