Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup lentils, rinsed; 1 red bell pepper, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 1 medium onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon paprika; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I love making this Roasted Veggie Lentil Skillet when I want a hearty and nutritious meal that comes together quickly. The combination of perfectly roasted vegetables and protein-packed lentils creates a dish that's not only filling but also bursting with flavor. In just 30 minutes, I can have a colorful, satisfying skillet meal on the table. It's perfect for busy weeknights or when I have friends over and want to impress them with something healthy yet delicious.

Created by

Lucy Bennett

Last updated on 2026-01-15T22:16:11.108Z

When I first tried making a lentil skillet, I was pleasantly surprised by how delicious and satisfying it turned out. Roasting the vegetables brings out their natural sweetness, and combining them with lentils creates a beautiful texture and flavor. I always make sure to season the lentils well, as they absorb the flavors of the veggies perfectly.

One tip I've learned is to vary the vegetables based on the seasons or what I have on hand. For a burst of color, I often include bell peppers, zucchinis, and cherry tomatoes. It not only enhances the look of the dish but also offers a range of nutrients to enjoy!

        Why You'll Love This Recipe
        Colorful and nutritious ingredients come together in one skillet.
Versatile: easily customize with any veggies you have on hand.
Perfect for meal prep or feeding a crowd.

      

Understanding the Ingredients

The choice of vegetables in the Roasted Veggie Lentil Skillet can greatly affect the flavor and nutrition of the dish. Each vegetable contributes unique textures and tastes; for example, the sweetness of the red bell pepper complements the earthiness of the lentils. If you're looking to switch things up, feel free to substitute with seasonal vegetables like asparagus or broccoli. Ensure that these are cut into similar sizes to ensure even cooking and flavor integration.

Lentils are not just a great source of protein but also of fiber, making this dish especially satisfying. I recommend using green or brown lentils for their firm texture, which holds up well during cooking. If you choose red lentils, be aware they cook faster and can break down more easily, turning into a softer consistency. This can work beautifully too, but just keep an eye on them as they cook.

Perfecting Your Roasting Technique

Roasting vegetables at a high temperature, like 425°F (220°C), helps to caramelize the sugars and intensifies their flavors. Spread the veggies into a single layer on the baking sheet to avoid steaming; overcrowding them can lead to a mushy texture. I like to check on them around the 15-minute mark, giving them a flip to ensure even browning and prevent burning, especially the garlic as it can turn bitter if overcooked.

A great visual cue for perfectly roasted vegetables is a fragrant smell wafting through your kitchen and a golden-brown edge on the veggies, which indicates they're well caramelized. Once out of the oven, let them sit for a minute before combining with lentils, allowing the flavors to settle evenly.

Ingredients

For the Skillet

1 cup lentils, rinsed
1 red bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Preheat and Prepare Veggies

Preheat your oven to 425°F (220°C). On a large baking sheet, combine the diced bell pepper, zucchini, cherry tomatoes, onion, and garlic. Drizzle with olive oil and sprinkle with paprika, salt, and pepper. Toss to coat evenly.

Roast the Vegetables

Spread the vegetables out in an even layer on the baking sheet and roast for about 20 minutes, or until they are tender and lightly browned.

Cook the Lentils

While the veggies are roasting, cook the lentils in a pot of boiling water. Simmer for about 15-20 minutes until tender, then drain and set aside.

Combine and Serve

Once the vegetables are done roasting, mix them in a large skillet with the cooked lentils. Stir to combine and adjust seasoning if needed. Garnish with fresh parsley before serving.

Pro Tips

Feel free to add different spices or herbs for an extra flavor boost. This dish is adaptable, so use whatever seasonal vegetables you enjoy!

Make-Ahead and Storage Tips

This Roasted Veggie Lentil Skillet is ideal for meal prep. You can roast the vegetables and cook the lentils in advance, storing them separately in airtight containers in the fridge. They will stay fresh for up to four days, allowing for quick reheats during busy weeknights. Just warm them together in a skillet on medium heat until heated through, adding a splash of water or broth to maintain moisture.

If you want to freeze the dish, do so after combining the roasted veggies and lentils. Use a freezer-safe container to maintain the flavor and texture, and freeze for up to three months. To enjoy, simply thaw overnight in the fridge and reheat in a skillet or microwave, making sure to add a bit of olive oil to prevent dryness.

Serving Suggestions and Variations

For a delightful serving twist, consider topping the Roasted Veggie Lentil Skillet with a dollop of Greek yogurt or a sprinkle of feta cheese, adding a creamy and tangy element that complements the roasted flavors beautifully. You can also serve it alongside whole grain bread or over a bed of quinoa for an extra filling meal, perfect for lunch or dinner.

Feel free to experiment with spices to customize the flavor profile of this dish. Adding a pinch of cumin, curry powder, or even a splash of balsamic vinegar can elevate the taste. Try incorporating some leafy greens like spinach or kale into the skillet during the last few minutes of cooking for added nutrients and a pop of green.

Questions About Recipes

→ Can I use canned lentils instead?

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

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can this recipe be made vegan?

Absolutely! This recipe is naturally vegan as is, so you can enjoy it without any modifications.

→ What other vegetables work well in this dish?

You can add carrots, broccoli, or any seasonal veggies you prefer. Just ensure they roast well!