Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 2 cups mixed vegetables (bell peppers, carrots, zucchini); 1 small onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste

Highlighted under: Quick & Easy

I love making this Roasted Veggie Lentil Skillet because it's a delightful blend of flavors and textures that come together effortlessly. Whenever I prepare this dish, I’m amazed at how the roasted vegetables enhance the earthy lentils. It’s not only vibrant but also nourishing, making it perfect for a quick weeknight dinner. The best part is that you can easily customize it with whatever vegetables you have on hand, ensuring that every time I make it, it feels uniquely mine. Let's get cooking!

Created by

Marley Quinn

Last updated on 2026-01-15T23:52:11.771Z

When I first attempted this Roasted Veggie Lentil Skillet, I had some leftover vegetables that needed using up. I tossed them in a hot oven, and the aroma that filled my kitchen was nothing short of magical. Combining the lentils brought a hearty, satisfying texture that paired wonderfully with the slightly caramelized veggies.

I’ve learned that seasoning is key; a touch of smoked paprika and garlic powder elevates this dish to a whole new level. Each bite is packed with flavor, and the lentils provide a great protein boost. Trust me, you’ll want to make this again and again!

        Why You'll Love This Recipe
        Colorful and nutritious medley of roasted veggies
Protein-packed lentils that keep you satisfied
Versatile recipe that adapts to your pantry staples

      

Choosing the Right Lentils

For this Roasted Veggie Lentil Skillet, I recommend using green or brown lentils because they hold their shape well during cooking, providing a nice contrast to the tender roasted vegetables. If you choose to use red lentils, keep in mind that they cook much faster and can become mushy, so adjust the cooking time accordingly. Ideally, green lentils should simmer for about 20 minutes until they are tender yet firm enough to add a delightful texture to the dish.

Rinsing the lentils before cooking is essential to remove any dust or debris. A quick soak can also help reduce cooking time, but it's not necessary for green or brown lentils. Just remember to add enough vegetable broth to cook them properly; one cup of lentils typically requires two cups of liquid for optimal results.

Customizing Your Veggies

One of the joys of preparing this skillet is the freedom to customize the vegetables based on what you have available. While bell peppers, carrots, and zucchini are great options, you could also incorporate sweet potatoes, cherry tomatoes, or even broccoli florets if they are on hand. Just cut them into uniform sizes to ensure even roasting. You might find that some veggies roast faster than others; if using a mix, consider adding quicker-cooking items like asparagus later in the roasting process.

Adjusting the seasoning for the vegetables can also elevate the dish. For a spicier kick, you could add a pinch of cayenne pepper or a dash of hot sauce. Adding herbs like rosemary or thyme before roasting creates a fragrant and aromatic mix, making your kitchen smell delightful while the vegetables caramelize.

Ingredients

For the Skillet

1 cup green or brown lentils, rinsed
2 cups vegetable broth
2 cups mixed vegetables (bell peppers, carrots, zucchini)
1 small onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Steps

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the mixed vegetables and onions with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

Cook the Lentils

In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender but not mushy.

Combine and Serve

Once the lentils are cooked, add the roasted vegetables and minced garlic to the skillet. Cook over medium heat for another 3-5 minutes to blend the flavors. Serve warm, garnished with fresh herbs if desired.

Pro Tips

Feel free to swap out vegetables based on what's in season or what you have in your fridge. Adding a squeeze of lemon juice right before serving can brighten the entire dish!

Make-Ahead Tips

This Roasted Veggie Lentil Skillet is an ideal dish for meal prepping. You can cook the lentils and roast the vegetables in advance, storing each in separate airtight containers in the refrigerator for up to four days. When you’re ready to enjoy your meal, simply reheat the lentils and veggies in a skillet over medium heat for about 5 minutes until warmed through. This makes for a quick and satisfying weeknight dinner without the need for extensive cooking every time.

If you want to enjoy it for longer, consider freezing portions of the finished dish. Allow the skillet to cool completely before transferring it to freezer-safe containers. It can last for up to three months in the freezer. To reheat, thaw in the fridge overnight and then sauté over low heat, adding a splash of vegetable broth to restore moisture.

Serving Suggestions

Serve your Roasted Veggie Lentil Skillet as a standalone dish, pairing it with warm pita bread or a side of fluffy quinoa for added substance. A sprinkle of feta cheese or a drizzle of tahini sauce can enhance flavors beautifully, adding creaminess that complements the texture of the lentils and roasted veggies. For an extra pop of color and freshness, consider garnishing with chopped parsley or cilantro just before serving.

If you’re looking for a way to elevate your meal, try serving it with a simple side salad filled with mixed greens, avocado, and a bright vinaigrette. This adds a refreshing crunch that balances the hearty skillet perfectly, making for a satisfying and well-rounded dinner.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, you can substitute canned lentils. Simply rinse them and add them at the end with the roasted vegetables, cooking only to heat them through.

→ How can I add more protein to this dish?

You can add cooked quinoa, chickpeas, or even a dollop of Greek yogurt on top before serving for extra protein.

→ What other vegetables work well in this skillet?

Broccoli, asparagus, and eggplant are great alternatives. Just adjust the roasting time as needed.

→ Can this recipe be made ahead of time?

Absolutely! You can prepare the lentils and roast the veggies ahead of time. Just store them separately in the refrigerator and combine when ready to serve.