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; 2 cups mixed bell peppers, chopped; 1 medium zucchini, sliced; 1 red onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon cumin; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Skillet because it brings together all the delicious flavors and textures I enjoy in one dish. The combination of roasted vegetables and protein-packed lentils not only makes for a hearty meal, but it’s also incredibly nutritious. I often prepare it on busy weeknights, as it easily comes together in just one skillet. Plus, the aroma that fills my kitchen is absolutely irresistible, making it a delight to share with family and friends.

Created by

Aubrey Collins

Last updated on 2026-01-15T22:58:09.045Z

When I first tried this recipe, I was surprised by how versatile it could be. By swapping out seasonal vegetables, I could make a delicious variation every time. For instance, adding zucchini during summer or sweet potatoes in the fall really gives the dish a different feel while keeping it wholesome.

One of my favorite tips is to roast the veggies until they’re just caramelized. This adds a beautiful sweetness that balances nicely with the lentils. Every bite becomes a flavorful explosion, and I can’t help but go back for seconds!

        Why You'll Love This Recipe
        Colorful medley of vegetables packed with nutrients
Hearty lentils for a filling meal without meat
One-skillet cleanup makes this recipe a weeknight winner

      

The Role of Lentils

Lentils are not just a source of protein; they are rich in fiber, making them an excellent addition to a balanced diet. They provide a hearty texture that can mimic meat in many dishes, keeping this roasted veggie skillet satisfying without being heavy. I often choose green or brown lentils as they hold their shape well during cooking, adding a pleasant bite to the dish. Be sure to rinse them thoroughly to remove any debris and ensure a clean flavor.

Cooking lentils requires precision. For optimal texture, watch the cooking time closely; they should be tender yet firm, usually taking about 20 minutes in simmering broth. Avoid overcooking, as this can result in a mushy texture, ruining the hearty feel of the skillet. If you're short on time, canned lentils could work in a pinch, but adjust your seasoning since they may be pre-salted.

Perfecting the Roast

Roasting the vegetables at a high temperature is key to achieving the perfect caramelization and flavor enhancement. Spread the mixed bell peppers, zucchini, and onion evenly on the baking sheet without overcrowding; this ensures each piece gets adequately browned and develops those gorgeous golden edges. Keep an eye on them after the 15-minute mark, as ovens vary, and you want them just tender and slightly charred.

The combination of spices, especially cumin, brings warmth and depth to the roasted veggies. You can experiment by adding other spices like smoked paprika or a pinch of chili powder for some heat. If you prefer a more robust flavor, consider marinating the vegetables in olive oil and spices for 30 minutes before roasting to intensify the essence of the dish.

Ingredients

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

Ingredients

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

Make sure to have fresh herbs for an extra burst of flavor!

Instructions

Follow these simple steps for a delicious skillet meal:

Roast the Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, toss the chopped bell peppers, zucchini, and onion with olive oil, garlic, cumin, salt, and pepper. Spread the mixture on a baking sheet and roast for 20 minutes, or until the vegetables are tender and slightly caramelized.

Cook the Lentils

While the vegetables are roasting, combine the rinsed lentils and vegetable broth in a skillet. Bring to a boil, then reduce heat to simmer. Cover and cook for about 20 minutes, or until the lentils are tender.

Combine and Serve

Once both the lentils and roasted vegetables are ready, combine them in the skillet. Mix everything gently, taste, and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Enjoy your nutritious and colorful meal!

Pro Tips

Feel free to add your favorite spices to enhance the flavor further. A dash of chili powder or smoked paprika can elevate the dish beautifully.

Storage and Reheating

This Roasted Veggie Lentil Skillet stores beautifully in the refrigerator for up to four days. If you have leftovers, allow the dish to cool completely before transferring it to an airtight container. The flavors tend to meld and improve overnight, making it a great option for meal prep. Reheat gently on the stovetop with a splash of broth to restore moisture without overcooking the lentils.

For longer storage, consider freezing portions of the skillet. When freezing, it’s best to separate the lentils and vegetables into portions. They can last up to three months in the freezer. Thaw in the refrigerator overnight before reheating, and expect a slight texture change upon thawing, but the flavors will remain intact.

Serving Suggestions

Serve this dish warm on its own or over a bed of leafy greens for a fresh twist. For a grain boost, pair it with cooked quinoa or brown rice, which complements the lentils perfectly. You can also sprinkle some feta cheese or avocado on top for creaminess, enhancing the overall flavor and nutrition profile. A drizzle of balsamic glaze or a squeeze of lemon brightens the dish further.

This skillet easily accommodates variations based on seasonal vegetables. Try adding roasted sweet potatoes, kale, or even broccoli. With slight adjustments in seasoning, you can keep this dish exciting throughout the year. For a bit of crunch, serve topped with toasted nuts or seeds, which introduces a delightful contrast to the tender lentils and veggies.

Questions About Recipes

→ Can I use canned lentils instead?

Yes, you can use canned lentils to save time. Just rinse and stir them in at the end, heating through.

→ What vegetables can I substitute?

You can substitute any seasonal vegetables you like, such as carrots, broccoli, or even spinach.

→ How can I make this dish vegan?

This recipe is naturally vegan since it uses lentils and vegetables. Just double-check the broth to ensure it’s plant-based.

→ Can I prepare this in advance?

Yes, you can prepare the lentils and roast the vegetables ahead of time. Just reheat before serving.