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 dried green or brown lentils, rinsed; 2 cups vegetable broth; 1 cup diced carrots; 1 cup diced bell peppers; 1 cup diced zucchini; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this roasted veggie lentil skillet for a comforting yet healthy meal. The combination of roasted vegetables and hearty lentils creates a delightful dish that's packed with flavor and nutrients. It's one of those meals that makes the kitchen smell amazing as it cooks, drawing everyone in to see what's on the menu. Perfect for a weeknight dinner or meal prep, I find this skillet recipe to be satisfying and versatile. You can easily swap in your favorite veggies based on the season or what you have on hand!

Created by

Morgan Reeves

Last updated on 2026-01-15T23:07:22.518Z

When I first made this roasted veggie lentil skillet, I was amazed by how simple yet flavorful it turned out. The mix of roasted carrots, bell peppers, and zucchini with lentils creates a hearty base that I can't get enough of. As I watched the vegetables caramelize in the oven, I couldn’t help but think about how roasting brings out their natural sweetness, making the dish even more delicious.

One tip I discovered is to use a mix of spices for an incredible depth of flavor. I like adding smoked paprika and cumin for warmth, which pairs perfectly with the earthy lentils. This dish is great for meal prep too; it keeps well in the fridge and tastes even better the next day!

        Why You Will Love This Recipe
        A colorful array of veggies that enhances both nutrition and presentation
Easy to customize with your favorite seasonal vegetables
A one-pan meal that simplifies cooking and cleanup

      

Understanding Your Ingredients

The lentils in this recipe serve as a fantastic source of protein and fiber, making the dish hearty and filling. I prefer using green or brown lentils due to their texture, which holds up well during cooking. If you opt for red lentils, be aware that they cook faster and tend to break down more, resulting in a different texture. Remember to rinse the lentils thoroughly to remove any debris and enhance their natural flavor.

The choice of vegetables plays a crucial role in the overall taste profile of this dish. Carrots provide sweetness, bell peppers add a bit of crunch, and zucchini offers a mild flavor that absorbs the spices beautifully. Feel free to experiment with seasonal vegetables like asparagus in spring or squash in autumn. Each variation will bring its own delightful twist, while still allowing the lentils and spices to shine.

Roasting Techniques

When roasting the vegetables, ensure they are evenly coated with olive oil and spices for maximum flavor. Spreading them out on the baking sheet helps achieve caramelization—this means the edges should be golden and they will have a slightly glossy appearance when done. I recommend using parchment paper for an easy clean-up and to help prevent sticking. A deeper roasting pan can crowd your veggies, so opt for a larger baking sheet instead.

Don’t be afraid to check on your vegetables regularly while they are roasting. Stirring them halfway through the cooking time allows for even browning and prevents burning. If you notice they are browning too quickly, lower your oven temperature by 25°F (about 14°C) to ensure they cook evenly without losing their texture.

Storage and Meal Prep Tips

This roasted veggie lentil skillet can be stored in an airtight container in the refrigerator for up to three days. I love making it ahead of time, as the flavors deepen and meld together overnight. For meal prep, portion it out into individual containers for an easy grab-and-go lunch or dinner throughout the week. Just be sure to allow the dish to cool completely before sealing it up to maximize freshness.

If you're considering freezing this dish, I recommend freezing the lentils and vegetables separately to maintain their textures upon reheating. You can store them in freezer-safe containers for up to three months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat gently in a skillet over low heat to retain the best flavor and texture.

Ingredients

For the Skillet

1 cup dried green or brown lentils, rinsed
2 cups vegetable broth
1 cup diced carrots
1 cup diced bell peppers
1 cup diced zucchini
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat Oven

Preheat your oven to 425°F (220°C) while you prepare the vegetables.

Prepare Lentils

In a medium pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender.

Roast Vegetables

Toss the diced carrots, bell peppers, and zucchini in olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until caramelized.

Combine and Serve

Once the vegetables and lentils are cooked, combine them in a large skillet. Stir to mix and heat through. Garnish with fresh parsley before serving.

Pro Tips

You can easily swap in different veggies based on your preference or what's in season. Consider adding spinach or kale for extra greens. For added protein, toss in some cooked chicken or tofu!

Serving Suggestions

To elevate this dish further, consider serving it over a bed of fluffy quinoa or brown rice for added texture and nutrition. A simple drizzle of balsamic glaze or a squeeze of fresh lemon juice just before serving can brighten the flavors beautifully. You might also want to top it with crumbled feta or a sprinkle of nutritional yeast for a cheesy flavor without dairy.

If you're looking to add some heat, a pinch of crushed red pepper flakes or a dash of hot sauce can bring a delightful kick. Fresh herbs like basil or cilantro can also complement the dish in a refreshing way. Feeling adventurous? Try adding nuts or seeds for that satisfying crunch.

Variations and Add-Ons

This skillet recipe is incredibly versatile. You can incorporate leafy greens like spinach or kale during the last few minutes of cooking, allowing them to wilt beautifully without losing their nutrients. For a heartier meal, consider adding cooked sausage or shredded chicken if you’re not keeping it vegetarian—these proteins pair wonderfully with the flavors in the dish.

For a hint of sweetness, you could roast some cherry tomatoes alongside the other vegetables. Their juices will burst and blend nicely with the lentils. Alternatively, for a more Mediterranean flair, try adding kalamata olives and artichoke hearts post-roasting before combining everything in the skillet.

Questions About Recipes

→ Can I use canned lentils instead?

Yes, if you prefer canned lentils, you can use them instead. Just rinse and drain them, and add them to the skillet in the last few minutes of cooking.

→ What can I serve with this skillet?

This dish is filling on its own but pairs well with quinoa, brown rice, or a side salad for a complete meal.

→ How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 3 days, and they taste just as good reheated!

→ Can I freeze this dish?

Yes, you can freeze the roasted veggie lentil skillet for up to 2 months. Just be sure to let it cool completely before transferring to a freezer-safe container.