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 green or brown lentils, rinsed; 2 cups vegetable broth or water; 1 red bell pepper, diced; 1 zucchini, diced; 2 carrots, diced; 1 red onion, chopped; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon cumin; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie Lentil Skillet! It’s a cherished dish in our household, especially during the cooler months. The combination of roasted vegetables and protein-packed lentils creates a comforting meal that is both nutritious and satisfying. With just a few simple ingredients and a one-pan method, it's a dish I keep coming back to for a quick weeknight dinner. The flavors meld beautifully as they roast together, providing an aromatic experience that fills the home and warms the heart.

Created by

Bethany Clarke

Last updated on 2026-01-16T00:49:09.555Z

Every time I prepare this Roasted Veggie Lentil Skillet, I'm reminded of how simple yet delicious cooking can be. One of my favorite aspects is how the roasting process enhances the vegetables' natural sweetness, creating a delightful balance with the earthy lentils. This dish is made even more vibrant with a splash of lemon juice at the end, cutting through the richness and elevating the entire meal.

I've experimented with various vegetables in this skillet, but I find that bell peppers, zucchini, and carrots give the best combination of texture and flavor. Make sure to roast them until they’re slightly caramelized; this brings out their best qualities. It’s a versatile recipe that invites creativity, so feel free to swap ingredients based on what you have on hand!

        Why You'll Love This Recipe
        A colorful medley of veggies that brighten your plate
Protein-rich lentils for a satisfying, hearty meal
Easy to customize based on seasonal produce

      

Understanding Lentils

Lentils are the star ingredient in this Roasted Veggie Lentil Skillet. They provide not only a hearty texture but also pack a nutritious punch with protein and fiber. When cooking lentils, it's important to rinse them thoroughly to remove any dust or debris. After boiling, if your lentils are still a bit too firm, you can continue cooking them in small increments of 2-3 minutes, checking for tenderness each time until they reach your desired doneness.

In terms of lentil variety, I recommend using green or brown lentils for this recipe due to their firm texture and ability to hold shape while cooking. If you'd like a creamier consistency, red lentils can be used, but keep in mind that they’ll cook faster and might break down more, creating a different texture in your skillet.

Roasting Techniques

Roasting the vegetables at the right temperature is key to achieving that beautifully caramelized flavor that elevates this dish. The 400°F (200°C) oven should be preheated before adding the vegetables; this ensures everything begins to cook evenly and develop that desirable golden-brown color. Toss the veggies in olive oil thoroughly—this helps them roast uniformly and prevents sticking. If you notice they’re browning too quickly, you can lower the heat slightly or rotate the pan halfway through for even cooking.

Pay attention to the size of your vegetable cuts. A uniform dice—about 1-inch pieces—ensures that they cook at the same rate. If you prefer a bit of crunch, consider roasting the vegetables for a shorter time, about 15 minutes, while keeping an eye on them to avoid overcooking.

Serving and Storing

Serving this dish warm makes for an inviting meal, but it can also be enjoyed chilled as a refreshing salad. For added flavor, consider topping with crumbled feta or a dollop of yogurt. A sprinkle of chili flakes can also provide a kick if you're looking for extra heat. Pairing this skillet with a side of quinoa or brown rice can increase the meal's heartiness and make it more filling.

If you plan to store leftovers, let the skillet cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze it in individual portions, which reheat wonderfully in the microwave or on the stovetop. Just add a splash of water to rehydrate the lentils and veggies while reheating.

Ingredients

Gather the following ingredients to make this delicious skillet:

Ingredients

1 cup green or brown lentils, rinsed
2 cups vegetable broth or water
1 red bell pepper, diced
1 zucchini, diced
2 carrots, diced
1 red onion, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Make sure to have all ingredients ready before starting the cooking process.

Instructions

Follow these steps to create a flavorful Roasted Veggie Lentil Skillet:

Prepare the Lentils

In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until lentils are tender.

Drain any excess liquid and set aside.

Roast the Veggies

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced vegetables with olive oil, garlic powder, cumin, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes, until tender and slightly caramelized.

Combine and Serve

In a large skillet, combine the cooked lentils and roasted vegetables. Squeeze fresh lemon juice over the top, and toss everything together. Serve warm, garnished with chopped parsley.

Give the dish a good stir before serving to ensure all flavors are combined.

Pro Tips

For added protein, consider adding cooked chicken or feta cheese on top. Leftovers can be stored in the fridge for up to 3 days, making this a great meal prep option.

Ingredient Variations

One of the best aspects of the Roasted Veggie Lentil Skillet is its versatility with seasonal produce. Feel free to swap out the vegetables based on what's available. Sweet potatoes or butternut squash make excellent substitutions for carrots, offering a touch of sweetness and additional vitamins. Likewise, broccoli or cauliflower can be added for a more cruciferous twist that pairs perfectly with the earthy lentils.

For those following a specific diet, this dish is easily tailored to fit gluten-free or vegan lifestyles. Just ensure that the vegetable broth is labeled gluten-free if needed. To enhance the dish further, consider tossing in some kale or spinach right before serving, as they wilt beautifully and add a pop of color and nutrients.

Tips for Meal Prep

This recipe lends itself well to meal prepping. You can cook the lentils and roast the veggies in advance, then combine them just before meals. Keep the lemon juice separate until ready to serve, as this keeps the vegetables crisp and vibrant. Preparing the dish in bulk also allows you to scale it up efficiently—simply increase the quantity of lentils and produce while maintaining the same seasonings for consistent flavor throughout.

Incorporating this dish into a weekly meal prep routine can save time and minimize waste. You can easily double or triple the recipe and portion it out into lunch boxes, allowing for quick grab-and-go meals throughout the week. Just reheating before serving makes it as convenient as it is delicious.

Questions About Recipes

→ Can I use canned lentils for this recipe?

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

→ What other vegetables can I add?

Feel free to add any other seasonal vegetables like broccoli, spinach, or sweet potatoes.

→ Can I make this ahead of time?

Yes, you can prepare the lentils and roast the veggies ahead of time. Just combine them before serving to reheat.

→ Is this recipe vegan?

Yes, all the ingredients in this recipe are plant-based and vegan-friendly!