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 green or brown lentils; 2 cups vegetable broth; 1 zucchini, diced; 1 red bell pepper, diced; 1 carrot, diced; 1 red onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 tablespoon balsamic vinegar (optional)

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Skillet for its vibrant colors and hearty flavors. Whenever I find fresh seasonal vegetables at the market, I can't resist roasting them until they're perfectly caramelized. Pairing these veggies with protein-packed lentils creates a satisfying meal that is both nutritious and delicious. Not only is it easy to prepare, but it's also a one-pan dish that saves on cleanup time. Whether for a weeknight dinner or meal prep, this skillet never disappoints!

Created by

Olivia Hayes

Last updated on 2026-01-15T22:25:15.218Z

I remember the first time I made this Roasted Veggie Lentil Skillet. It was a chilly autumn evening, and I wanted something warm and filling. I decided to roast a colorful array of veggies and toss them with some lentils, and it turned out to be an incredible combination. I learned that roasting the veggies not only enhances their natural sweetness but also brings out a depth of flavor that pairs perfectly with the earthiness of the lentils.

One tip that really transformed this dish was adding a splash of balsamic vinegar right before serving. It adds a tangy brightness that elevates the entire dish and balances the rich flavors. This is truly a meal that fills you up and delights your taste buds!

        Why You'll Love This Recipe
        Colorful roasted veggies enhance the visual appeal and flavor
Protein-rich lentils make it a filling and healthy meal
One-pan preparation for easy cooking and cleanup

      

Mastering the Roast

Roasting the vegetables is key to developing their natural sweetness and depth of flavor. When you toss the zucchini, bell pepper, carrot, and red onion with olive oil and the aromatic seasonings, be sure to space them out on the baking sheet. If the veggies are too crowded, they will steam instead of roast, preventing that desirable caramelization. Keep an eye on them during the last few minutes of cooking, as you want golden edges and a tender texture without them becoming mushy.

For even better results, consider using a mixture of seasonal vegetables. Sweet potatoes, asparagus, or cherry tomatoes can all work beautifully in this recipe. Just remember to cut them into uniform sizes to ensure even roasting. If you enjoy a bit of char, you can also turn on the broiler for the last 2-3 minutes, watching carefully to avoid burning.

Lentils: The Healthy Backbone

Choosing the right type of lentils is important for this dish. Green or brown lentils hold their shape well after cooking and provide a hearty base for the skillet. While red lentils cook faster, they tend to lose their structure and turn mushy, which wouldn’t give you that satisfying texture contrast against the roasted veggies. If you're short on time, consider preparing the lentils in advance—they can be cooked and stored in the fridge for up to a week and added to your skillet when needed.

When cooking the lentils, be mindful of the simmering time. They should be tender but not falling apart, typically around 20 minutes. A quick taste test is the best way to gauge doneness. If you find them too firm after the initial cooking time, simply add a splash more broth and let them simmer with the lid on for an extra minute or two.

Ingredients

Gather these fresh ingredients before you start cooking:

Ingredients

1 cup green or brown lentils
2 cups vegetable broth
1 zucchini, diced
1 red bell pepper, diced
1 carrot, diced
1 red onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)

Make sure to rinse the lentils well before cooking them!

Instructions

Follow these steps to create your delicious skillet:

Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Roast the Vegetables

In a large bowl, toss the zucchini, bell pepper, carrot, and red onion with olive oil, thyme, smoked paprika, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.

Cook the Lentils

While the veggies are roasting, in a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender. Drain if necessary.

Combine Everything

Once the vegetables are roasted and lentils are cooked, combine them in a skillet over medium heat. Add minced garlic and cook for 2-3 minutes until fragrant. If desired, add balsamic vinegar and stir until well combined.

Serve and Enjoy

Taste and adjust seasoning if needed. Serve warm and enjoy your Roasted Veggie Lentil Skillet!

You can garnish with fresh herbs like parsley or cilantro before serving for an extra flavor boost!

Pro Tips

Feel free to substitute any of the vegetables with your favorites or what you have on hand. This dish is highly versatile and great for using up leftovers.

Storing and Reheating

This Roasted Veggie Lentil Skillet is ideal for meal prep! You can store it in an airtight container in the refrigerator for up to five days. To reheat, simply warm it in a skillet over medium heat, adding a splash of vegetable broth or a dash of olive oil to keep it moist. Stir it occasionally to ensure even heating, which usually takes about 5-7 minutes.

If you're looking to extend the life of your leftovers, consider freezing portions. Allow the skillet to cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. When ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop for best results.

Serving Suggestions

This dish is versatile! I love serving it over a bed of quinoa or brown rice for an added layer of texture and nutrition. Additionally, a sprinkle of feta cheese or a dollop of plain yogurt on top adds a creamy element that complements the roasted flavors beautifully. You can also drizzle a little extra balsamic vinegar right before serving for a bright finishing touch.

For a heartier meal, consider pairing the skillet with grilled chicken or a side of crusty bread. Alternatively, to keep it plant-based, a side of roasted chickpeas would provide a satisfying crunch that pairs well with the dish's soft textures. Adjust the seasonings to your liking for endless customization!

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, canned lentils will save time! Just rinse and add them towards the end of cooking.

→ What other vegetables work well in this recipe?

You can use broccoli, cauliflower, or sweet potatoes based on your preference.

→ Can I make this dish vegan?

Absolutely! This recipe is already vegan-friendly as all ingredients are plant-based.

→ What can I serve with the Roasted Veggie Lentil Skillet?

It pairs well with a side salad or some crusty bread for a complete meal.