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 medium zucchini, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 small red onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish (optional)

Highlighted under: Healthy & Light

I love preparing Roasted Veggie Lentil Skillet because it's the perfect blend of wholesome ingredients and bold flavors. The combination of roasted vegetables and hearty lentils creates a dish that's not only satisfying but also incredibly nutritious. With just a hint of spice and a splash of lemon, this recipe has become a favorite in our household. It's quick to prepare and ideal for a weeknight dinner, making it a go-to option for healthy eating that doesn't compromise on taste.

Created by

Abigail Foster

Last updated on 2026-01-16T00:52:14.466Z

Every time I make this Roasted Veggie Lentil Skillet, I’m reminded of how simple, yet profound, a dish can be when fresh ingredients shine. Recently, I experimented with different vegetables, and the blend of bell peppers and zucchini added a delightful sweetness. I always roast the veggies before adding them to the lentils to caramelize the sugars and enhance their natural flavors.

One of the best tips I can share is to cook the lentils until they are just tender, as they continue to absorb flavors while they rest with the roasted veggies. A sprinkle of fresh herbs at the end adds a great finish to this hearty meal that satisfies both the body and the soul.

        Why You'll Love This Recipe
        Colorful and vibrant array of veggies
Nutritious lentils that are packed with protein
Easily customizable with your favorite herbs and spices

      

The Role of Lentils

Lentils are the backbone of this dish, providing not only a hearty texture but also a wealth of nutrition. They are an excellent source of plant-based protein, making this skillet a fulfilling meal for both vegetarians and meat-eaters alike. Green and brown lentils stand up well to the cooking process, maintaining their shape while absorbing the flavors of the dish. When cooked properly, they should be tender yet firm, with a slight bite, making them a perfect complement to the roasted veggies.

In this recipe, rinsing the lentils before cooking is crucial. This step removes any dust or debris and helps the lentils cook evenly. If you prefer a different type of lentil, red lentils can be used, but adjust the cook time as they tend to break down faster, turning mushy if overstayed on heat. For additional flavor, consider infusing the cooking broth with herbs or vegetable scraps while cooking the lentils.

Perfectly Roasting Vegetables

The roasting process is essential for unlocking the natural sweetness of the vegetables in this recipe. Preheating your oven properly ensures even cooking and allows the vegetables to caramelize beautifully. Look for a golden brown color and a slight char on the edges—these visual cues indicate that they’re perfectly done. Tossing them with olive oil, smoked paprika, salt, and pepper not only enhances flavor but also helps achieve that glossy finish.

If you're short on time, using pre-chopped vegetables can make the prep easier. Alternatively, you can roast any seasonal vegetables you have on hand, such as carrots or sweet potatoes. Keep in mind that firmer vegetables may require a longer roasting time, so cut them into smaller pieces to ensure everything cooks evenly within the 20-minute timeframe.

Ingredients

Gather the following ingredients to get started:

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 small red onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish (optional)

Make sure you have everything on hand before starting the cooking process!

Instructions

Follow these steps to create your delicious dish:

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss the diced zucchini, bell peppers, and onion with olive oil, smoked paprika, salt, and pepper on a baking sheet. Roast for about 20 minutes or until the vegetables are tender and starting to caramelize.

Cook the Lentils

While the veggies are roasting, combine the lentils and vegetable broth in a pot. Bring to a boil, then reduce the heat and simmer for about 25 minutes, or until the lentils are tender but not mushy.

Combine and Serve

Once both the lentils and vegetables are cooked, mix them together in a large skillet. Add the minced garlic and lemon juice, and sauté briefly over medium heat until everything is well combined. Adjust seasoning as needed, and garnish with fresh parsley before serving.

Let the skillet sit for a few minutes before serving to meld the flavors together.

Pro Tips

Feel free to add extra spices or even some heat with red pepper flakes for a spicier kick. This dish can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for meal prep.

Serving Suggestions

This Roasted Veggie Lentil Skillet can stand alone as a satisfying main dish, but it also pairs beautifully with a side of quinoa or brown rice for extra nutrients and texture. For a vibrant presentation, serve it on a bed of mixed greens or alongside a simple green salad dressed with lemon vinaigrette. The fresh parsley garnish not only adds a pop of color but also brightens the overall flavor profile, balancing the richness of the lentils.

For a heartier meal, consider topping the skillet with crumbled feta cheese or a dollop of Greek yogurt. The creamy element contrasts nicely with the roasted flavors, adding a delightful tang. If you're looking for added spice, a sprinkle of red pepper flakes or a drizzle of sriracha can take the dish to the next level.

Make-Ahead and Storage Tips

This dish is perfect for meal prep! You can prepare the lentils and roasted vegetables ahead of time. Store each component in separate airtight containers in the refrigerator for up to 4 days. When you're ready to eat, simply combine them in a skillet over medium heat, adding a splash of vegetable broth if needed to keep it moist during reheating.

For longer storage, consider freezing the veggie-lentil mixture. Portion it into freezer-safe containers and it can last up to three months. Allow it to thaw overnight in the refrigerator before reheating. This makes for a quick and nutritious meal when time is short, ensuring that healthy eating stays convenient even on the busiest days.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, you can use canned lentils to save time. Just rinse and drain them, and add them towards the end of the cooking process.

→ What other vegetables can I add?

You can customize this skillet by adding vegetables like carrots, broccoli, or even spinach for extra greens.

→ Can this dish be made vegan?

Absolutely! The recipe is already vegan as it uses vegetable broth and no animal products.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.