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 onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley for garnish (optional)

Highlighted under: Healthy & Light

I love whipping up this Roasted Veggie Lentil Skillet whenever I'm in the mood for something healthy and hearty. The combination of roasted vegetables and protein-packed lentils creates a filling meal packed with flavor. I especially enjoy how easy it is to prepare—just toss everything into the skillet and let it work its magic! The aroma wafting through my kitchen is simply irresistible, and I often find myself savoring the vibrant colors of the dish before diving in.

Created by

Veronica Miles

Last updated on 2026-01-16T01:07:08.159Z

When I first tried making a lentil skillet, I had no idea how wonderfully versatile it could be. My veggies of choice typically change based on what I have in my fridge, from bell peppers to zucchini, and they've all tasted fantastic. I learned that roasting the veggies to caramelize their natural sugars intensifies the flavors, making the dish even more satisfying.

One little tip that works wonders is to season the lentils as they cook; it absorbs so much flavor this way. I love to finish it off with a sprinkle of fresh herbs right before serving—it makes a huge difference and elevates the dish to another level!

        Why You'll Love This Recipe
        A nourishing mix of textures from lentils and roasted veggies
Packed with plant-based protein for a filling meal
Quick to prepare, making it ideal for busy weeknights

      

Ingredient Insights

The choice of lentils is crucial in this Roasted Veggie Lentil Skillet. Green or brown lentils work best due to their firm texture, which holds up well during cooking. They absorb the savory flavors of the vegetable broth, becoming tender without turning mushy. If you're in a pinch, you could substitute with canned lentils, but be sure to rinse them thoroughly and reduce cooking time to just 5-10 minutes.

Roasting vegetables not only enhances their natural sweetness but also adds a delightful caramelized texture. Aim for a mix of colorful veggies to create a visually appealing dish. Bell peppers add sweetness, zucchini brings moisture, and onions contribute a savory base. If you don’t have these specific vegetables on hand, feel free to experiment with eggplant, sweet potatoes, or asparagus—all work wonderfully in this skillet.

Cooking Techniques

Preheating the oven to 425°F (220°C) is key to achieving perfectly roasted vegetables. This temperature allows the natural sugars in the vegetables to caramelize effectively, creating delicious golden edges. Keep an eye on them as they roast; give them a gentle stir halfway through to ensure even cooking and to prevent any sticking to the baking sheet.

When cooking the lentils, it's important to bring the vegetable broth to a rolling boil before adding the rinsed lentils. This helps them start cooking evenly. Once simmering, keep the broth at a gentle bubble instead of a rapid boil. If you notice the liquid reducing too quickly, add a splash of water to prevent the lentils from drying out.

Serving and Storing

This dish is versatile when it comes to serving. It can be enjoyed warm straight from the skillet or chilled as a hearty salad. Adding a dollop of tahini or a sprinkle of feta cheese can elevate the dish further. I love serving it alongside crusty bread or steamed greens for a complete meal.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors will intensify as they sit. For longer storage, consider freezing portions in freezer-safe bags. Just make sure to leave some space in the bag for expansion. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop.

Ingredients

Roasted Veggies & Lentils

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

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare Veggies

In a bowl, toss the diced bell pepper, zucchini, and onion with olive oil, oregano, salt, and pepper. Spread them evenly on a baking sheet.

Roast the Vegetables

Roast the vegetables in the preheated oven for about 20 minutes or until they are tender and slightly caramelized.

Cook the Lentils

While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Add the rinsed lentils and reduce the heat to low. Simmer for 25 minutes, or until tender.

Combine and Serve

Once the lentils are cooked, combine them with the roasted vegetables in a large skillet. Stir to combine and heat through for a few minutes before serving. Garnish with fresh parsley if desired.

Pro Tips

For added flavor, consider squeezing a lemon over the skillet before serving. This brightens the dish and enhances the taste of the roasted vegetables.

Troubleshooting Tips

If your lentils are not cooking as expected, they may be too old or have been improperly stored. Always check the packaging for a use-by date and store lentils in a cool, dry place. If you notice them still being undercooked after the suggested simmer time, simply add a bit more broth and adjust the heat as needed.

Another common issue while roasting vegetables can be uneven cooking. If some pieces are browning too fast while others are still crunchy, try cutting them into uniformly sized pieces next time. This helps ensure they roast evenly. Remember that smaller pieces will cook faster than larger chunks.

Variations to Try

Feel free to experiment with seasoning in this recipe. Adding a pinch of smoked paprika or cumin can infuse a smoky flavor into the dish, giving it a unique twist. For a bit of heat, consider adding red pepper flakes or a diced jalapeño when roasting the vegetables.

If you want to boost the nutritional profile, try incorporating leafy greens like spinach or kale at the end of the cooking process. Stir in a few handfuls just before serving; they’ll wilt quickly and add a vibrant green color along with extra nutrients.

Questions About Recipes

→ Can I use other types of lentils?

Yes, you can use any variety of lentils, but cooking times may vary. Green and brown lentils hold their shape best.

→ Is this recipe gluten-free?

Absolutely! All the ingredients used in this recipe are gluten-free.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

→ Can I add more vegetables?

Definitely! Feel free to include your favorite vegetables like carrots, broccoli, or sweet potatoes.