Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup lentils, rinsed and drained; 2 cups vegetable broth; 2 cups mixed bell peppers, chopped; 1 medium zucchini, diced; 1 medium red onion, chopped; 1 cup cherry tomatoes, halved; 3 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Nourishing Inspirations

I absolutely love how versatile and hearty this Roasted Veggie Lentil Skillet is! With a medley of seasonal vegetables combined with protein-rich lentils, this dish not only satisfies my hunger but also my taste buds. As we experimented with various seasoning blends, I discovered that a touch of smoked paprika elevates the flavor beautifully. Overall, this vibrant skillet dish comes together in just under an hour, making it perfect for busy weeknights or whenever I crave something healthy yet fulfilling.

Created by

Arabella Scott

Last updated on 2026-01-16T01:10:11.404Z

Creating this Roasted Veggie Lentil Skillet has become one of my favorite ways to celebrate the flavors of fresh vegetables. The process of roasting the veggies until they caramelize brings out their natural sweetness, which pairs perfectly with the earthy lentils. I've learned that using a variety of colors not only makes the dish visually appealing but also offers a range of nutrients.

One tip I swear by is to toss the veggies in a bit of olive oil, salt, and smoked paprika before roasting. This enhances the overall depth of flavor, making each bite a delightful explosion of taste. It’s a great option for meal prep too!

        Why You Will Love This Recipe
        A delightful combination of roasted seasonal vegetables and protein-packed lentils
Packed with nutrients and flavors that keep me energized throughout the day
Quick to prepare, making it a go-to option for weeknight dinners

      

The Importance of Lentils

Lentils are the star of this dish, providing not only a satisfying texture but also a wealth of nutrition. They are an excellent source of protein, making them a perfect addition for those looking to maintain a balanced diet. In this recipe, using green or brown lentils works best, as they hold their shape well during cooking. Avoid red lentils for this dish, as they tend to become mushy and lose their structure, which can detract from the overall texture of your skillet.

Cooking lentils perfectly is key to a great skillet dish. After bringing the lentils and vegetable broth to a boil, reduce the heat and let them simmer gently for about 20 minutes. Keep an eye on them as they cook; if they're tender but still firm to bite, they're perfect. If you find they absorb too much liquid, simply add more broth or water during cooking, ensuring you don't end up with a dry consistency.

Roasting Vegetables for Maximum Flavor

Roasting vegetables brings out their natural sweetness and enhances their flavors, making them the perfect complement to the earthy lentils. When prepping your vegetables, be sure to cut them into uniform sizes to ensure even cooking. For this recipe, a mix of bell peppers, zucchini, and red onion adds both color and taste, but feel free to substitute with seasonal favorites like butternut squash or Brussels sprouts, which can add unique flavors to your dish.

When roasting, don't forget to give your vegetables enough space on the baking sheet. Overcrowding can lead to steaming instead of roasting, which will affect the texture. Aim for a single layer so the heat can circulate efficiently. You’ll know they are done when they have softened and started to caramelize. This can take around 15 minutes, but keep checking to ensure they don’t burn. A golden color and slightly crispy edges are ideal.

Variations and Serving Suggestions

While this roasted veggie lentil skillet is delightful as is, don't hesitate to mix things up! Adding spices like cumin or chili powder can turn up the heat, while herbs such as thyme or rosemary can infuse an entirely different flavor profile. Additionally, consider tossing in some cooked quinoa or farro for extra texture and protein, or even a handful of spinach at the end to increase the nutrient density and add a pop of green.

For serving, this dish is wonderful on its own but also pairs beautifully with a dollop of Greek yogurt or a sprinkle of feta cheese for creaminess. You could also serve it over a bed of greens for a fresh salad vibe. If you're planning to make it ahead, store the components separately in airtight containers in the fridge for up to 4 days, and reheat gently on the stovetop or in a microwave, adding a splash of broth to prevent drying out.

Ingredients

For the Skillet

1 cup lentils, rinsed and drained
2 cups vegetable broth
2 cups mixed bell peppers, chopped
1 medium zucchini, diced
1 medium red onion, chopped
1 cup cherry tomatoes, halved
3 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Make sure to use a variety of colored bell peppers for an appealing dish!

Instructions

Prepare the Lentils

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

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 15 minutes or until tender and slightly caramelized.

Combine and Serve

Once the lentils are cooked, drain any excess liquid and combine them with the roasted vegetables in a large skillet. Toss to mix well and heat through. Garnish with fresh parsley before serving.

This dish can be served warm or cold, making it perfect as a meal prep option!

Pro Tips

For an added level of flavor, consider adding a splash of balsamic vinegar just before serving.

Storage Tips

This Roasted Veggie Lentil Skillet keeps well, making it an excellent candidate for meal prep. After cooking, allow the skillet to cool completely before transferring leftovers into airtight containers. It should stay fresh in the fridge for up to four days. If you find yourself with too many leftovers, you can freeze the dish as well. Just be sure to separate the lentils and roasted veggies into individual portions. They will freeze well for about three months.

When ready to enjoy your frozen skillet, thaw it in the refrigerator overnight. Reheat gently on the stovetop with a splash of vegetable broth to restore moisture and offer a fresher texture. Stir occasionally to prevent sticking and ensure even heat. Be cautious not to overheat, as this can cause the lentils to become mushy.

Troubleshooting Common Issues

If your lentils come out too hard or crunchy, they may need more cooking time or extra liquid. Always taste them towards the end of cooking to get the right texture. A common mistake is to ignore the simmering step; if they’re simmered too rapidly, they can split and lose their integrity, making them less appealing in your dish. Reduce heat promptly after boiling to avoid this pitfall.

On the vegetable side, if they aren’t roasting properly, make sure your oven is fully preheated before you put them in. Check for doneness regularly, especially if you’re using a convection oven that cooks faster. If you find some are getting overdone while others are not cooked enough, consider cutting larger pieces smaller to ensure more uniform results.

Questions About Recipes

→ Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses lentils and vegetables without any animal products.

→ What other vegetables can I add?

Feel free to experiment with seasonal vegetables like carrots, asparagus, or even sweet potatoes!

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

→ Can I freeze this dish?

Yes, you can freeze it! Just make sure to store it in a freezer-safe container and consume within 2 months.