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, rinsed; 2 cups vegetable broth; 1 bell pepper, diced; 1 zucchini, diced; 2 carrots, chopped; 1 red onion, diced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges

Highlighted under: Healthy & Light

I absolutely adore the Roasted Veggie Lentil Skillet because it’s a vibrant dish that brings together earthy lentils and a medley of colorful roasted vegetables. The combination not only bursts with flavor, but it’s also super satisfying and packed with nutrients. Preparing this meal is effortless, and I love how the delicious aroma fills my kitchen as everything roasts to perfection. Whether you're looking for a quick weekday meal or a nutritious side dish, this skillet is perfect for any occasion!

Created by

Lucy Price

Last updated on 2026-01-15T22:40:12.190Z

Preparing the Roasted Veggie Lentil Skillet has become one of my favorite go-to recipes for its simplicity and rich flavors. Recently, I experimented with various vegetables like bell peppers, zucchini, and carrots to see how they enhance the dish. The secret to getting perfectly roasted veggies is to ensure they are cut into uniform pieces, allowing them to cook evenly and develop a lovely caramelization.

Another tip I learned is to season the lentils with herbs and spices during cooking rather than just at the end. This allows the flavors to deepen and permeate every bite! I often pair this skillet with a squeeze of fresh lemon juice to balance out the richness.

        Why You'll Love This Dish
        Hearty and nutritious lentils complement the sweet roasted veggies
Easy to customize with your favorite seasonal vegetables
A quick and satisfying meal ideal for busy nights

      

Understanding Your Ingredients

The use of green or brown lentils provides a hearty base that holds up well during cooking, soaking up the rich flavors of your vegetables while maintaining a satisfying bite. For a different flavor twist, feel free to use red lentils; however, they cook faster and tend to become mushy, so reduce the simmering time to 15-20 minutes. Remember to rinse the lentils thoroughly before cooking to remove any debris and improve their texture.

Fresh vegetables play a crucial role in this dish. The bell pepper adds sweetness, while the zucchini contributes a tender yet firm texture, and the carrots offer a touch of earthiness. Choosing seasonal vegetables enhances not only the flavor but also the nutritional profile of your skillet. If you have other favorites on hand, such as cherry tomatoes or broccoli, they can easily replace the vegetables listed without compromising the meal's integrity.

Cooking Techniques for Success

For roasting vegetables to perfection, spreading them in a single layer on the baking sheet is essential. This allows for even cooking and caramelization, which enhances the sweetness of the veggies. If the veggies are overcrowded, they may steam instead of roast, becoming soggy rather than achieving golden edges. Keep an eye on them, and stir halfway through to promote even browning.

When cooking lentils, it's vital to not overboil them. Once the broth reaches a boil, reduce the heat to a gentle simmer. Cooking them too rapidly can result in an uneven texture—some lentils may burst while others remain undercooked. Once tender, removing them from heat while they are slightly al dente ensures they maintain their shape when combined with the vegetables.

Ingredients

For the Skillet

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 bell pepper, diced
1 zucchini, diced
2 carrots, chopped
1 red onion, diced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste

For Garnish

Fresh parsley, chopped
Lemon wedges

Combine all the ingredients in the skillet and enjoy!

Instructions

Prepare the Veggies

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced bell pepper, zucchini, carrots, and red onion with olive oil, salt, pepper, and half of the oregano and smoked paprika.

Roast the Vegetables

Spread the vegetables evenly on a baking sheet and roast for about 20-25 minutes or until tender and caramelized.

Cook the Lentils

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the lentils, remaining oregano, and smoked paprika, and reduce to a simmer. Cook for 20-25 minutes until the lentils are tender.

Combine and Serve

Once the vegetables and lentils are cooked, combine them in a large skillet. Stir well to mix and adjust seasoning if necessary. Serve warm, garnished with fresh parsley and lemon wedges.

Enjoy the delicious flavors!

Pro Tips

For added flavor, consider incorporating a splash of balsamic vinegar to the roasted vegetables before baking.

Serving Suggestions

Pairing the Roasted Veggie Lentil Skillet with a side of crusty whole-grain bread or over a bed of quinoa can elevate the meal, making it even more hearty and filling. You could also serve it alongside a refreshing salad, such as a simple arugula salad dressed with lemon vinaigrette, to add a bright herbal note to the plate.

For a more filling meal, consider adding a protein boost by incorporating chickpeas or tofu. If using chickpeas, simply drain and rinse a can and mix it into the skillet along with the lentils. For tofu, cube it, sauté until golden, and then fold it in before serving for added texture and flavor.

Storage and Reheating Tips

This dish stores well, making it perfect for meal prep. Allow the leftovers to cool completely before transferring them to airtight containers. In the fridge, it will last for about 4-5 days. For longer storage, consider freezing it in portions, which can be reheated later for a quick meal; it’ll keep well for up to 3 months in the freezer.

When reheating, add a splash of vegetable broth or water to the skillet to keep the lentils and veggies moist and prevent them from drying out. Gently heat on the stove over medium-low, stirring occasionally until heated through. The lentils and vegetables will regain their tender texture, making it a delight to eat even on the second day.

Questions About Recipes

→ Can I use canned lentils?

Yes, using canned lentils can save time. Just rinse them well before adding.

→ What other veggies can I add?

Feel free to add any seasonal vegetables like broccoli, spinach, or sweet potatoes.

→ How can I store leftovers?

Store leftover skillet in an airtight container in the fridge for up to 3 days.

→ Can this dish be frozen?

Yes, portion it into freezer-safe containers and freeze for up to 2 months. Thaw before reheating.