Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils; 2 cups vegetable broth; 2 cups assorted vegetables (e.g., bell peppers, zucchini, and carrots), chopped; 1 medium onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love making this Roasted Veggie Lentil Skillet for an easy weeknight dinner. With an array of vibrant, roasted vegetables combined with hearty lentils, it's a dish that bursts with flavor and colors. I find that roasting the veggies truly brings out their natural sweetness, and when they mingle with the seasoned lentils, the result is nothing short of spectacular. This skillet dish is nutritious, filling, and can be whipped up in no time, making it perfect for busy evenings or a casual gathering with friends.

Created by

Margaret Hill

Last updated on 2026-01-16T00:37:17.892Z

As I prepared this Roasted Veggie Lentil Skillet, I was reminded of my love for colorful food. A vibrant mix of seasonal vegetables adds not only aesthetic appeal but also a variety of flavors and textures. While experimenting in the kitchen, I discovered that ensuring the vegetables are cut to even sizes before roasting allows them to cook uniformly for the best taste and crunch.

This recipe is a fantastic way to incorporate plant-based protein into my meals. By combining lentils with the roasted veggies, I've created a dish that's both hearty and satisfying. Plus, the leftovers reheat wonderfully, making it a great option for meal prep!

        Why You'll Love This Recipe
        Nutritious and colorful dish brimming with bold flavors
Hearty lentils provide a satisfying and filling meal
Perfect for meal prep with delicious leftovers

      

Roasting Vegetables to Perfection

Roasting vegetables is a key technique in this recipe that elevates their natural flavors. Aim for uniform cuts of vegetables, approximately one inch, for even cooking. When tossing with olive oil and smoked paprika, ensure every piece is coated for maximum flavor. You’ll know they’re done when they’re tender and have golden, caramelized edges—this will take about 25 minutes at 425°F (220°C). If you love a bit of char, leave them in an extra few minutes under watchful eyes.

As the vegetables roast, keep an eye on their colors. Bright, vibrant hues signal that they’re caramelizing well, enhancing sweetness and crunchiness. Feel free to experiment with other vegetables based on seasonal availability, such as sweet potatoes for added sweetness or broccoli for crunch. Just be mindful that cooking times may vary slightly for different veggies, so adjust accordingly to maintain that perfect texture.

Perfecting the Lentils

The lentils in this dish provide a hearty base and a wealth of nutrition. For optimal texture, make sure to rinse your lentils well before cooking; this removes any dust and can help improve their digestibility. Cooking them in vegetable broth infuses the lentils with flavor, elevating this dish beyond mere vegetables. Monitor the lentils closely as they simmer, cooking them until tender but still holding their shape, roughly 20 minutes; you don’t want them too mushy, or they will disappear into the skillet.

If you prefer a different texture or flavor, consider swapping green lentils for brown. Green lentils tend to hold their shape better and add a slight peppery note, while brown tends to cook faster and can soften more easily. Additionally, feel free to season your cooking lentils with bay leaves, thyme, or even a pinch of chili flakes to complement the smoky paprika from the vegetables.

Storage and Meal Prep Tips

This Roasted Veggie Lentil Skillet is fantastic for meal prep, allowing for delightful leftovers throughout the week. After cooking, store any excess in an airtight container in the refrigerator for up to five days. When reheating, use a skillet over medium heat to restore the veggies' vibrant textures without overcooking them, adding a splash of broth or water if necessary to revive the moisture.

If you’d like to make this dish further in advance, consider freezing portions. Allow the skillet to cool completely before transferring to freezer-safe containers. For best results, consume within three months. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat as instructed. You can also serve it over grains like quinoa or brown rice for added flair and protein.

Ingredients

Gather these fresh ingredients to create a delicious and nourishing skillet:

Ingredients

1 cup green or brown lentils
2 cups vegetable broth
2 cups assorted vegetables (e.g., bell peppers, zucchini, and carrots), chopped
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Once you have all your ingredients ready, it's time to get cooking!

Instructions

Follow these simple steps to create your flavorful lentil skillet:

Preheat the Oven

Preheat your oven to 425°F (220°C).

Roast the Vegetables

In a large bowl, toss the chopped vegetables with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.

Cook the Lentils

While the vegetables are roasting, rinse the lentils under cold water. In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer.

Cook for 20 minutes or until the lentils are tender but not mushy.

Combine the Ingredients

In a large skillet, heat some olive oil over medium heat. Add the diced onion and garlic, cooking until softened. Stir in the cooked lentils and the roasted vegetables, mixing until well combined and heated through.

Serve and Garnish

Serve hot, garnished with fresh parsley. Enjoy your hearty and colorful meal!

Feel free to customize the vegetables based on what you have on hand!

Pro Tips

For extra flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving.

Serving Suggestions

This colorful skillet can stand alone as a nutritious meal, but it also pairs wonderfully with grains. I often serve it over a bed of fluffy couscous or quinoa to soak up the rich flavors and add a delightful chewiness. For those looking to up the protein content, feel free to stir in some cooked chickpeas or roasted nuts, which will not only enhance the texture but also add a satisfying crunch.

Garnishing with fresh parsley, as suggested, not only brightens the presentation but also adds a fresh, zesty note that contrasts beautifully with the earthy lentils and roasted veggies. For something with a kick, a sprinkle of red pepper flakes or a drizzle of hot sauce can elevate the flavor profile even further.

Variations and Customizations

While this recipe showcases a delightful combination of vegetables, don’t hesitate to customize based on your taste or what’s in your pantry. For a Mediterranean twist, try adding olives and sundried tomatoes, while for an Asian-inspired variation, consider including bok choy and a splash of soy sauce or sesame oil towards the end of cooking.

You can also modify the spices involved. If you're not a fan of smoked paprika, regular paprika or even cumin can bring warmth to the mix. Just remember to adjust the amounts based on your spice preferences and desired flavor intensity.

Questions About Recipes

→ Can I use canned lentils instead of dried?

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

→ What other vegetables work well in this recipe?

You can use any hearty vegetables like broccoli, cauliflower, or even sweet potatoes.

→ Can I make this dish vegan?

Absolutely! This recipe is vegan-friendly as it does not include any animal products.

→ How can I store the leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage.