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; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste

Highlighted under: Healthy & Light

I love creating hearty dishes that not only nourish but also excite the palate, and the Roasted Veggie Lentil Skillet is one of my favorites. This colorful medley brings together roasted vegetables and protein-packed lentils, making it a perfect one-pan meal. The flavors meld beautifully as the vegetables caramelize and the lentils soak up the savory spices. In just 30 minutes, I can have a satisfying dish ready to impress family or friends, all while keeping it simple and healthy.

Created by

Phoebe Drake

Last updated on 2026-01-15T23:37:12.632Z

When I first tried making this dish, I was amazed at how the combination of roasted veggies and lentils created such a rich depth of flavor. Roasting transforms the vegetables, enhancing their natural sweetness while adding a delightful texture. Watching the vibrant colors turn golden brown in my oven is a joy, and the smell? Simply heavenly!

Cooking lentils might seem simple, but using vegetable broth instead of water elevates the flavor tremendously. I’ve experimented with spices and herbs, but a pinch of smoked paprika brings the whole skillet together, making each bite a delightful experience. Serve it hot, and you have a comforting meal ready in no time!

        Why You Will Love This Recipe
        A nourishing powerhouse of protein and fiber
Colorful and vibrant on the plate
Versatile for any season, great for meal prep

      

Understanding Your Ingredients

The lentils are the star of this dish, providing a hearty texture and a wealth of protein and fiber. When selecting lentils, green or brown varieties work best for this recipe due to their ability to hold their shape during cooking. Rinsing them before cooking removes impurities and dust, ensuring a cleaner flavor and preventing any residual grit from being present in your dish.

The vegetables contribute both flavor and nutrition, enhancing the overall appeal of the skillet. For example, the natural sweetness from the roasted red bell pepper and onion, combined with the earthiness of zucchini, creates a well-rounded taste profile. If you're looking to switch things up seasonally, consider using seasonal vegetables like butternut squash in fall or asparagus in spring to keep the dish lively and fresh.

Roasting Technique

Roasting the vegetables at a high temperature of 425°F (220°C) promotes caramelization, which brings out their natural sweetness and adds depth to the dish. It's important to keep an eye on the vegetables to prevent them from burning; look for a glossy appearance and golden edges, indicating they are perfectly done. Toss the vegetables halfway through to ensure even cooking and to avoid any steaming, which can result in a less desirable texture.

Adding cherry tomatoes in the last 5 minutes of roasting allows them to soften and warm through, without losing their shape. If you prefer a burst of flavor, try slicing them in half to expose the inner juices, which will blend nicely with the lentils when mixed together.

Ingredients

Main Ingredients

1 cup lentils, rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 red onion, sliced
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste

Feel free to swap or add other vegetables like spinach or carrots based on what you have on hand!

Instructions

Preheat the oven and prepare the lentils

Preheat your oven to 425°F (220°C). In a pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer until lentils are tender, about 18-20 minutes.

Roast the vegetables

While the lentils cook, spread the diced bell pepper, zucchini, and onion on a baking sheet. Drizzle with olive oil and season with salt, pepper, and smoked paprika. Toss to coat and roast in the preheated oven for about 15 minutes, adding the cherry tomatoes in the last 5 minutes.

Combine and Serve

Once the lentils are cooked, combine them in a skillet with the roasted vegetables. Add minced garlic, mix well, and cook for an additional 2-3 minutes until heated through. Serve warm!

Enjoy your delicious and healthy Roasted Veggie Lentil Skillet!

Pro Tips

For an extra layer of flavor, consider adding fresh herbs like parsley or basil right before serving.

Meal Prep and Storage

The Roasted Veggie Lentil Skillet is not only quick to prepare, but it's also a fantastic make-ahead meal. You can roast your veggies a day in advance and store them in an airtight container in the refrigerator. When ready, simply warm them in a skillet with the cooked lentils and garlic for a quick dinner solution without losing flavor or nutrition.

For long-term storage, you can freeze the lentil mixture. Cool the dish completely, then portion it into freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat on the stove over low heat until warmed through. Adding a splash of vegetable broth can help refresh the texture as it reheats.

Serving Suggestions

This dish is delightful on its own, but you can elevate it with various toppings. A sprinkle of fresh herbs, like parsley or cilantro, adds brightness and an extra layer of flavor. For a creamy finish, consider a dollop of Greek yogurt or a drizzle of tahini to complement the roasted elements and enhance the overall experience.

Pair the Roasted Veggie Lentil Skillet with a side of whole-grain bread or a light green salad to create a more substantial meal. For added crunch, serve with toasted nuts or seeds, like pine nuts or pumpkin seeds, which not only enhance the texture but also boost the nutritional profile of your meal.

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use canned lentils to save time. Just rinse and drain them, adding them to the vegetable mixture at the end.

→ Is this dish gluten-free?

Absolutely! All the ingredients in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

→ Can I make this dish ahead of time?

Yes, you can prepare and roast the veggies ahead of time, then store them in the fridge and combine with cooked lentils when ready to serve.

→ How can I modify the recipe?

Feel free to add any seasonal vegetables or spices you prefer! Kale, spinach, or even sweet potatoes would be great additions.