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 red bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 red onion, chopped; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I've fallen in love with this Roasted Veggie Lentil Skillet. Each time I make it, I am amazed at how simple ingredients can transform into such a hearty dish. The combination of roasted vegetables paired with protein-rich lentils creates a medley of flavors that is not only satisfying but also nourishing. I find it perfect for a cozy weeknight dinner or for meal prepping for the week ahead. Trust me, once you try it, you'll want it on your table consistently!

Created by

Emily

Last updated on 2026-01-16T00:55:11.674Z

When I first experimented with this Roasted Veggie Lentil Skillet, I was looking for a way to incorporate more vegetables into my meals without sacrificing flavor. Roasting the veggies beforehand brings out their natural sweetness and adds a delightful texture to the dish. I learned that using a variety of seasonal vegetables not only enhances the taste but also makes it visually appealing.

What truly elevates this recipe is the seasoning. I use a blend of smoked paprika and garlic, which gives the lentils a depth of flavor that transforms the entire dish. This balance of spices and the roasted veggies create a comforting yet nutritious meal that I crave often.

        Why You Will Love This Recipe
        Colorful and nutritious medley of seasonal vegetables
Heartiness of lentils makes it filling and satisfying
Quick one-pan preparation for easy clean-up

      

Perfecting the Roast

Roasting vegetables is a key technique in this dish, as it brings out their natural sweetness and depth of flavor. Make sure your oven is fully preheated to 400°F (200°C) to achieve that caramelized exterior. Keep an eye on the veggies about halfway through the roasting time, giving them a stir to ensure even cooking and prevent sticking. If you notice they aren’t browning enough, increase the heat slightly for the last few minutes to achieve a perfectly golden and tender result.

When seasoning your vegetables before roasting, remember that salt helps draw out moisture and enhances flavor. Adjust salt based on your preference—some may need a little more, especially if you want a bolder taste. If you're looking for a twist, consider adding a pinch of cumin or a splash of balsamic vinegar to the mix for added depth; just be careful not to overpower the smoked paprika.

Lentil Cooking Tips

Cooking lentils perfectly is crucial for the overall texture of your Roasted Veggie Lentil Skillet. Start by rinsing the lentils thoroughly to remove any dust or debris, which can affect their cooking quality. When adding the lentils to the vegetable broth, ensure that the pot is at a rolling boil before reducing the heat to a simmer. This step is vital, as it helps the lentils soften evenly without becoming mushy.

If you're short on time, consider using canned lentils as a quick substitute. Drain and rinse them before adding directly to the skillet with the roasted vegetables. These can be mixed in just before serving, reducing your cooking time significantly and still maintaining the hearty essence of this dish.

Storage and Meal Prep

One of the best aspects of this recipe is its versatility for meal prep. After cooking, let the skillet cool completely before transferring it to an airtight container. This dish stays fresh in the refrigerator for up to four days, making it ideal for weeknight dinners or lunches. I often double the recipe to have enough leftovers for quick meals without extra effort throughout the week.

If you're looking to store leftovers, consider freezing portions in freezer-safe containers. The flavors can actually deepen as it freezes, and thawing the skillet in the fridge overnight before reheating is ideal. When reheating, add a splash of vegetable broth to maintain moisture as lentils can become overly thick. Aim for a gentle heat on the stove or microwave to ensure everything warms through without compromising texture.

Ingredients

Gather these fresh ingredients to prepare the Roasted Veggie Lentil Skillet:

For the Skillet

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

Ensure all vegetables are fresh for the best flavor and texture.

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

On a baking sheet, toss the diced bell pepper, zucchini, yellow squash, and red onion with olive oil, salt, pepper, and smoked paprika. Roast for 25 minutes or until golden and tender.

Cook the Lentils

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

Combine and Serve

Once both the lentils and veggies are cooked, mix them in a skillet. Add minced garlic and adjust seasoning if necessary. Garnish with fresh parsley and serve hot.

Enjoy your hearty and flavorful meal!

Pro Tips

For added flavor, consider adding a squeeze of lemon juice before serving or a sprinkle of feta cheese on top.

Serving Suggestions

To elevate your Roasted Veggie Lentil Skillet, consider serving it with a side of crusty bread or over a bed of greens for added freshness. A dollop of Greek yogurt or a drizzle of tahini can also introduce a creaminess that pairs beautifully with the roasted elements. If you're in the mood for extra crunch, a sprinkle of toasted nuts or seeds can enhance both texture and flavor.

For a variation in taste, feel free to add a squeeze of fresh lemon juice before serving. This acidic touch brightens the dish and complements the earthiness of the lentils while balancing the richness of the olive oil.

Customizable Ingredients

The beauty of this skillet lies in its adaptability. If you have other seasonal vegetables on hand, don’t hesitate to swap them in. Asparagus, carrots, or even sweet potatoes work wonderfully and will add different textures and flavors. Just be mindful of adjusting cooking times; denser vegetables like carrots may require a few extra minutes to roast properly.

For those needing a protein boost, feel free to mix in some cooked quinoa or even shredded chicken after combining the lentils and vegetables. This flexibility makes it a great meal for different dietary needs and preferences, ensuring everyone at your table finds something they enjoy.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to substitute with any seasonal vegetables you prefer or have on hand.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this dish vegan?

Yes, this recipe is already vegan-friendly! Just ensure your vegetable broth is plant-based.

→ What can I serve with this dish?

This skillet goes well with a simple green salad or some crusty bread for a complete meal.