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 green or brown lentils, rinsed; 2 cups vegetable broth; 2 cups mixed bell peppers, chopped; 1 small zucchini, diced; 1 small red onion, chopped; 2 cloves garlic, minced; 2 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 a dish that bursts with flavor and nutrition, and my Roasted Veggie Lentil Skillet delivers on both fronts! This vibrant and hearty meal is perfect for any time of the year. I often find myself making it on busy weeknights because it’s not just simple to prepare but also full of roasted veggies and protein-rich lentils. The combination creates a delightful warm meal that satisfies my cravings while keeping my health in check. Plus, cleanup is a breeze—what's not to love?

Created by

Nora Ellis

Last updated on 2026-01-15T22:55:14.221Z

In my kitchen, I frequently experiment with plant-based meals, and the Roasted Veggie Lentil Skillet has quickly become a family favorite. I discovered that roasting the veggies brings out their natural sweetness, making the dish exceptionally enjoyable while allowing the lentils to absorb all those amazing flavors. It’s a simple technique that elevates the entire meal.

As I perfected this recipe, I learned that balancing spices is key. A hint of cumin and smoked paprika adds a level of warmth that complements the earthy lentils beautifully. Trust me, the depth of flavor combined with the vibrant colors will have everyone coming back for seconds!

        Why You'll Love This Recipe
        A colorful array of roasted vegetables enhances flavors and visual appeal.
Rich in protein and fiber, perfect for a nutritious weekday meal.
Simple clean-up with just one skillet—more time to enjoy your meal!

      

Understanding Lentils

Lentils are a powerhouse of nutrition in this dish, providing not only protein but also fiber and essential minerals. The green or brown lentils used here hold their shape well during cooking, making them an ideal choice for a skillet meal. Unlike red lentils, which tend to become mushy, these varieties contribute a hearty texture that complements the roasted vegetables beautifully. Make sure to rinse them thoroughly before cooking to remove any debris and improve their digestibility.

When cooking lentils, timing is crucial. Keep an eye on them as they simmer; they should be tender yet firm to the bite, typically ready in about 15 minutes. To avoid overcooking, start checking for doneness a few minutes before the suggested time. If they absorb too much liquid, you can simply add a splash more vegetable broth to maintain the desired consistency.

Roasting Techniques

Roasting the vegetables at 400°F (200°C) enhances their natural sweetness and imparts a delightful caramelized flavor. Make sure to spread the vegetables evenly on the baking sheet to ensure they roast, rather than steam. If you notice some vegetables are cooking faster than others, like zucchini, you may want to cut them into slightly larger pieces to ensure even roasting. This brings out the best in each veggie, creating a colorful and flavorful profile for your skillet.

For an added depth of flavor, consider tossing in a splash of balsamic vinegar or a squeeze of lemon juice onto the veggies right after roasting. This acidity can elevate the dish, balancing the rich spiced flavors of cumin and paprika. Just a small amount will go a long way, enhancing the overall taste without overwhelming the other ingredients.

Ingredients

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

Ingredients

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

Once you have all your ingredients ready, let’s start cooking!

Instructions

Follow these simple steps to create your Roasted Veggie Lentil Skillet:

Preheat the Oven

Preheat your oven to 400°F (200°C). While waiting for the oven to heat, you can prepare your ingredients.

Prepare the Veggies

In a bowl, combine the chopped bell peppers, zucchini, red onion, and garlic. Drizzle with olive oil, sprinkle with cumin, smoked paprika, salt, and pepper, and toss everything until well-coated.

Roast the Veggies

Spread the veggies on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.

Cook the Lentils

In a saucepan, bring the lentils and vegetable broth to a boil. Reduce heat and simmer for about 15 minutes or until the lentils are tender but not mushy.

Combine Everything

Once the lentils are cooked, drain any excess broth and add them to the roasted veggies. Mix everything gently to combine.

Serve

Transfer the skillet to the table, garnish with fresh parsley, and enjoy your hearty meal!

Enjoy your flavorful Roasted Veggie Lentil Skillet with your favorite side or on its own!

Pro Tips

For added protein, feel free to toss in some cooked quinoa or chickpeas. You can also substitute the vegetables with whatever is in season or what you have on hand—this recipe is quite versatile!

Ingredient Substitutions

Feel free to customize the vegetable mix to suit your palate or to use up what you have on hand. For instance, carrots and sweet potatoes can add a touch of sweetness and additional nutrients. If you're looking for a spicy kick, consider adding chopped jalapeños or a pinch of cayenne pepper to the veggie mix. These modifications will create a personalized twist while maintaining the robust flavors of the dish.

If you follow a gluten-free diet, this recipe is naturally gluten-free, but double-check the vegetable broth you choose. Some commercial broths may contain gluten, so opt for certified gluten-free brands to stay safe. Alternatively, homemade vegetable broth can guarantee that everything aligns with your dietary needs.

Storage and Reheating

This Roasted Veggie Lentil Skillet stores well in the refrigerator for up to four days. When ready to enjoy again, simply reheat on the stovetop over medium heat, adding a splash of water to prevent sticking. The lentils and veggies retain their flavor and texture well, making them an excellent meal prep option for busy weeks.

If you wish to freeze leftovers, place them in an airtight container and store them for up to three months. To reheat, thaw overnight in the refrigerator and warm gently on the stove. Be mindful that the texture of the zucchini may change slightly after freezing, but the overall flavor will remain delicious and hearty.

Serving Suggestions

This dish serves beautifully as a standalone meal, but you can also pair it with a side of crusty bread or a grain like quinoa or rice for added bulk and variety. For an even more satisfying meal, serve it atop a bed of greens or alongside a fresh salad for a vibrant contrast.

Consider topping your skillet with a dollop of Greek yogurt or a sprinkle of feta cheese to add creaminess and a tangy flavor contrast. The garnishing parsley not only enhances the dish visually but also adds fresh herbal notes that elevate each bite.

Questions About Recipes

→ Can I use canned lentils for this recipe?

Yes, you can use canned lentils. Just make sure to rinse and drain them before adding them to the skillet to reduce excess sodium.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it in a skillet or microwave.

→ Is this recipe gluten-free?

Yes, this Roasted Veggie Lentil Skillet is naturally gluten-free, making it suitable for those with dietary restrictions!

→ What can I serve with this dish?

This dish is delicious on its own, but you can pair it with a side salad or crusty bread for a more filling meal.