Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup lentils (rinsed and drained); 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, chopped; 1 carrot, sliced; 1 onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making my Roasted Veggie Lentil Skillet on busy weeknights when I want something nutritious yet quick. The combination of tender lentils and perfectly roasted vegetables creates a symphony of flavors that always leaves me satisfied. Plus, it’s a one-pan wonder, making clean-up a breeze! I often find myself adding whatever seasonal veggies I have on hand, making it versatile. Trust me, you’ll want to keep this recipe in your rotation for its heartiness and simplicity.

Created by

Maisie Clarke

Last updated on 2026-01-15T22:31:09.497Z

Every time I make my Roasted Veggie Lentil Skillet, I remember the first time I experimented with lentils. I was amazed by how these tiny legumes packed such a punch in terms of flavor and nutrition. After trying different combinations, I learned that roasting the veggies allows their natural sweetness to shine through, complementing the earthiness of the lentils beautifully.

One of my favorite tips is to use whatever vegetables are in season—you’ll be surprised how much character they add to the dish. I often add a sprinkle of feta on top or a dash of hot sauce for an extra kick. It's versatile and deeply satisfying, and I know you'll love it just as much as I do!

        Why You'll Love This Recipe
        Loaded with protein and fiber for a satisfying meal
Versatile to use any seasonal veggies you have
Deliciously easy to prepare in just one skillet

      

Choosing the Right Lentils

For this Roasted Veggie Lentil Skillet, I recommend using green or brown lentils as they hold their shape well during cooking. Red lentils, while quicker to cook, tend to break down into a purée, which might alter the intended texture of this dish. Be sure to rinse the lentils thoroughly before cooking to remove any dirt or impurities, allowing for a cleaner flavor in your skillet.

If you're looking to switch up the flavors, consider using French lentils, which have a more robust taste and can add a richer depth to the meal. Just be aware that they may require a slightly longer cooking time. Adjust your vegetable broth quantity accordingly, and keep an eye on the lentils as they cook to ensure they are tender but not mushy.

Roasting Tips for Perfect Veggies

Roasting the vegetables at the right temperature is key to achieving that caramelized flavor. Preheating your oven to 425°F (220°C) is ideal, as it allows the vegetables to brown beautifully while maintaining a tender interior. Tossing them in olive oil not only enhances their flavor but also helps the veggies to brown evenly, so don't skimp on the oil.

When spreading the vegetables on the baking sheet, try to keep them in a single layer. This prevents them from steaming and ensures even roasting. If your pan is overcrowded, roast in batches or use two baking sheets. You'll know they're ready when they're golden with slightly crispy edges - this enhances the textural contrast when combined with the soft lentils.

Ingredients

Main Ingredients

1 cup lentils (rinsed and drained)
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, chopped
1 carrot, sliced
1 onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Additional Options

Instructions

Roast the Veggies

Preheat your oven to 425°F (220°C). Toss the diced bell pepper, zucchini, carrot, and onion in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until they are tender and slightly caramelized.

Cook the Lentils

In a saucepan, bring the vegetable broth to a boil. Add the rinsed lentils and garlic, reduce heat, and simmer for 20 minutes until tender.

Combine and Serve

Once the lentils are cooked, add the roasted veggies to the pot, mix well, and adjust seasoning if needed. Serve warm, garnished with fresh parsley.

Enjoy!

Pro Tips

Feel free to customize this skillet with your favorite spices or herbs! Adding a tablespoon of tahini can enhance the creaminess.

Storage and Make-Ahead Tips

This Roasted Veggie Lentil Skillet is an excellent candidate for meal prep! You can cook the lentils and roast the vegetables a day in advance. Store each component separately in airtight containers in the fridge. When you’re ready to enjoy this dish, simply combine the components in a skillet over medium heat until warmed through, about 5 minutes.

If you want to freeze leftovers, be sure to let the skillet cool completely before transferring it to a freezer-safe container. It can last up to three months in the freezer. For best results when reheating, thaw in the refrigerator overnight and reheat gently on the stovetop to prevent the lentils from becoming mushy.

Serving Suggestions

To elevate the flavor of your Roasted Veggie Lentil Skillet, consider topping it with a dollop of Greek yogurt or a sprinkle of feta cheese before serving. This adds a creamy tang that complements the earthiness of the lentils and the sweetness of the roasted vegetables. Fresh herbs like cilantro or dill can also enhance the taste.

If you're craving some added crunch, serve this dish with toasted nuts or seeds on top, such as sliced almonds or pumpkin seeds. A drizzle of balsamic reduction or hot sauce can add an extra zing, making this dish more exciting each time you prepare it.

Questions About Recipes

→ Can I use canned lentils?

Yes, canned lentils can save time. Just rinse and drain them before adding to the skillet.

→ What vegetables work best?

You can use any seasonal veggies, but broccoli, sweet potatoes, or asparagus are great options!

→ Can I make this recipe vegan?

Absolutely! This recipe is already plant-based as long as you use vegetable broth.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.