Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups bell peppers, chopped; 1 cup zucchini, diced; 1 cup red onions, sliced; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 cup dry lentils, rinsed; 3 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 tablespoon lemon juice

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Skillet for a quick, nutritious meal. It’s packed with flavor and colors, thanks to the variety of roasted vegetables that blend seamlessly with the lentils. Each bite offers a delightful crunch paired with a soft, hearty texture from the lentils. Whether it’s a busy weeknight or a lazy weekend, this dish is always a winner in my kitchen, and I’m excited to share it with you.

Created by

Delilah Spencer

Last updated on 2026-01-15T23:46:15.663Z

I remember the first time I made this Roasted Veggie Lentil Skillet for a group of friends. We were all surprised by how filling yet light it felt, proving that healthy meals can be incredibly satisfying. The secret is in roasting the veggies until they caramelize, which intensifies their natural sweetness and flavor.

After trying it several ways, I found that adding a splash of lemon juice right before serving brightens the dish perfectly. It’s a small step that makes a significant impact in balancing the earthy flavors of the lentils and veggies.

        Why You Will Love This Recipe
        A vibrant mix of seasonal vegetables that adds color and nutrients
Protein-packed lentils make this a hearty, satisfying meal
Versatile base that can be customized with your favorite veggies

      

Perfectly Roasted Vegetables

The key to achieving perfectly roasted vegetables lies in the preparation and roasting technique. Make sure to cut your bell peppers, zucchini, and red onions into uniform sizes to ensure even cooking. If you want to enhance the flavor, consider marinating them in olive oil, salt, and spices (like smoked paprika) for at least 15 minutes before roasting. This extra step helps the vegetables absorb more flavor and achieve a desirable caramelization.

Roasting at 400°F (200°C) is ideal for bringing out the natural sweetness in vegetables while getting that slight char that adds flavor. Keep an eye on them after the 20-minute mark; you're looking for a tender texture with edges just beginning to turn golden brown. If you find they’re browning too fast, simply lower the oven temperature by 25°F (10°C) to ensure even cooking.

Lentil Cooking Tips

Choosing the right type of lentils is crucial for the best texture in this dish. Green or brown lentils hold their shape well, adding a nice bite, while red lentils tend to break down into a softer consistency. If you prefer a creamier texture, feel free to use red lentils, but adjust cooking time to around 15 minutes instead. When cooking lentils, adding acidic ingredients like lemon juice too early can hinder their ability to soften, so save that for the end.

Make sure to rinse dry lentils thoroughly under cold water before cooking to remove any debris or dust. Cooking them in vegetable broth, as mentioned in the recipe, not only adds depth of flavor but also bolsters the nutritional profile. You can also infuse additional flavors by stirring in herbs or spices like cumin or bay leaves, which can complement the roasted vegetables beautifully.

Serving and Storage Suggestions

One of the best things about this Roasted Veggie Lentil Skillet is its versatility—feel free to customize it with seasonal vegetables. In colder months, root vegetables like carrots or sweet potatoes can be fantastic additions. You can also incorporate leafy greens like spinach or kale at the end of cooking for extra nutrients. For added complexity, consider drizzling a tahini or yogurt sauce over the top before serving.

This dish keeps well in the refrigerator for up to four days, making it an excellent choice for meal prep. To reheat, simply warm it in a skillet over medium heat with a splash of vegetable broth to keep it moist. If you wish to store it longer, consider freezing portions in airtight containers, which can last up to three months. Thaw in the refrigerator overnight and reheat as mentioned for a quick, nutritious meal anytime.

Ingredients

Gather the following ingredients to get started:

For the Roasted Veggies

2 cups bell peppers, chopped
1 cup zucchini, diced
1 cup red onions, sliced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder

For the Lentil Base

1 cup dry lentils, rinsed
3 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon lemon juice

Once you've gathered all your ingredients, you're ready to start cooking!

Instructions

Follow these steps for a delicious meal:

Roast the Vegetables

Spread the mixture on a baking sheet and roast for 25–30 minutes, or until tender and slightly charred.

Cook the Lentils

While the vegetables are roasting, add the rinsed lentils and vegetable broth to a pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender. Stir in dried thyme and paprika towards the end of cooking.

Combine and Serve

Once both the lentils and veggies are cooked, combine them in a large bowl. Add lemon juice and adjust seasoning as necessary. Serve warm, garnished with fresh herbs if desired.

Enjoy your hearty Roasted Veggie Lentil Skillet as a fulfilling main dish or a delightful side!

Pro Tips

Try swapping out the vegetables based on what you have available or what’s in season for a unique twist each time you make this dish.

Ingredient Substitutions

In this recipe, the vegetables can be easily swapped out based on what’s in season or what you have on hand. For example, consider replacing zucchini with eggplant or adding asparagus during spring. You can also include root vegetables like parsnips or beets for added earthiness. If you need a gluten-free option, this dish is naturally gluten-free, so no substitutions are necessary in that regard.

For added protein, consider mixing in cooked chickpeas or diced tofu towards the end of cooking. These ingredients not only elevate the dish but also add another layer of texture. If you're looking for a low-carb option, replace lentils with cauliflower rice, adjusting cooking time to just a few minutes until heated through.

Flavor Enhancements

To amp up the flavor profile, aromatic herbs can be added during different stages of cooking. Fresh herbs like parsley or cilantro sprinkled at the end can brighten the dish, while bay leaves in the cooking liquid can impart a deeper flavor. Don't hesitate to be adventurous with spices; adding a pinch of cayenne or chili flakes will introduce a nice kick for spice lovers.

Another excellent enhancement is the addition of nuts or seeds for crunchy texture. Toasted pine nuts or sunflower seeds sprinkled on top just before serving can contribute a delightful crunch and extra health benefits. This is especially pleasant if you choose to serve this dish alongside a fresh salad.

Questions About Recipes

→ Can I use canned lentils instead of dry lentils?

Yes, you can use canned lentils. Just drain and rinse them, then add them to the skillet towards the end of cooking, as they are already cooked.

→ How can I make this dish vegan?

This recipes is already vegan! Just ensure that the vegetable broth is labeled as vegan-friendly.

→ Can I prepare this dish in advance?

Absolutely! You can roast the veggies and cook the lentils a day in advance. Just store them separately in the fridge and combine them when you're ready to serve.

→ What other vegetables can I use?

You can get creative! Broccoli, carrots, or sweet potatoes also work beautifully in this skillet.