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, rinsed; 2 cups vegetable broth; 1 zucchini, diced; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and pepper, to taste; 2 tablespoons olive oil; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I love preparing a Roasted Veggie Lentil Skillet on busy weeknights when I crave something nutritious yet quick. The combination of roasted vegetables and hearty lentils creates a dish that feels both comforting and satisfying. Plus, the colors from the veggies make it visually appealing, which only adds to the enjoyment. This recipe has become a go-to in my kitchen, providing a wholesome meal packed with flavor. I find that the mix of spices enhances the natural sweetness of the veggies, making every bite delicious.

Created by

Noelle Chambers

Last updated on 2026-01-15T23:34:12.849Z

When I first stumbled upon the idea of a Roasted Veggie Lentil Skillet, I was skeptical. Could something so simple actually be filling? To my surprise, the rich flavors from the caramelized vegetables combined with the lentils created a remarkably hearty meal. The trick I discovered is roasting the veggies until they're golden brown, which really intensifies their natural sweetness.

Another revelation was using a mix of spices—cumin, paprika, and a hint of chili powder—to elevate the entire dish. It transformed my skillet from basic to breathtakingly delicious. Now this recipe is a staple in my home, and I love sharing it with friends!

        Why You'll Love This Recipe
        Vibrant veggies combined with protein-rich lentils for a healthy meal
One skillet means easy cleanup and minimal fuss
Perfect for meal prep or a nourishing dinner option

      

Understanding Lentils

Lentils are a key component of this dish, contributing both nutrition and texture. They are high in protein and fiber, making them a filling addition to any meal. In this recipe, I recommend using either green or brown lentils as they hold their shape well during cooking, ensuring a hearty bite. When simmered in vegetable broth, they absorb flavors beautifully, so opt for a good quality broth for the best results.

Cooking lentils perfectly can be tricky; overcooking can lead to mushiness. For this recipe, keep an eye on them during the last few minutes of simmering, checking for a tender bite without breaking apart. If you’re short on time, pre-cooked lentils are available and can be added directly to the skillet towards the end of the cooking process, saving about 25 minutes.

Roasting Tips

Roasting vegetables creates caramelization, enhancing their natural sweetness, which is essential in this dish. Make sure to cut your veggies like zucchini, bell pepper, and onion into uniform pieces for even cooking. Smaller pieces will caramelize faster, giving you a more flavorful and textured result. Keep an eye on them during roasting, as you want them to be golden and tender, but not overly soft or burnt—typically, 20 minutes should do the trick at 400°F (200°C).

If you're looking to customize the flavors, consider adding other vegetables like sweet potatoes or asparagus, keeping in mind that denser veggies might need a slightly longer roasting time. Just add them to the mix with the other veggies and adjust roasting duration as needed.

Serving Suggestions

This Roasted Veggie Lentil Skillet is versatile and pairs well with various sides. For a complete meal, serve it over a bed of quinoa or brown rice for added fiber and texture. Additionally, a dollop of yogurt on top provides a creamy contrast that complements the spices beautifully. If you're looking for a bit of zing, a squeeze of lemon juice right before serving enhances the dish's brightness.

If you're planning ahead, this dish stores well in the fridge and can last up to five days in an airtight container. Reheat gently on the stovetop or microwave until warmed through. It also freezes well, so consider doubling the recipe for easy meals down the line—just ensure to let it cool completely before transferring to freezer-safe containers.

Ingredients

For the Skillet

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 zucchini, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 onion, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, and onion with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for about 20 minutes, or until tender and lightly caramelized.

Cook the Lentils

While the veggies roast, combine the lentils and vegetable broth in a saucepan. Bring it to a boil, then reduce heat to low and simmer for about 25 minutes or until the lentils are tender and the broth is absorbed.

Combine and Serve

Once both the lentils and vegetables are ready, gently mix them in the skillet. Adjust the seasoning if necessary. Garnish with fresh parsley and serve warm.

Pro Tips

For an extra zing, squeeze fresh lemon juice over the dish before serving. You can also swap veggies based on what you have in your fridge—this recipe is versatile!

Ingredient Substitutions

If you're looking to accommodate dietary restrictions, you can easily swap out lentils for chickpeas or black beans. This maintains the protein level while offering a different texture. Just be sure to adjust cooking times, especially with canned beans, to prevent overcooking and mushiness—canned options can go directly into the skillet after the vegetables roast.

For a gluten-free option, you need not worry as all ingredients here are gluten-free; just double-check any packaged broth for potential gluten. You can also replace olive oil with avocado oil or melted coconut oil for a different flavor profile. If you're avoiding nightshades, substitute the red bell pepper with diced carrots or stay with zucchini for a lighter take.

Flavor Enhancements

To elevate the flavor of your Roasted Veggie Lentil Skillet, consider adding a splash of balsamic vinegar or apple cider vinegar during the last few minutes of mixing the ingredients. This adds an acidic note that beautifully balances the sweetness from the roasted veggies. A sprinkle of your favorite fresh herbs right before serving can also brighten the dish and add a fresh touch.

Don't be afraid to experiment with spices! If you're a fan of heat, integrating cayenne pepper or red pepper flakes can elevate the flavor profile significantly. Conversely, for a milder dish, reduce the chili powder or opt for sweet paprika instead of smoked for a different but still delightful taste.

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use canned lentils to save time. Just rinse and drain them before mixing with the roasted vegetables.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.

→ Can I make this vegan?

Absolutely! This recipe is already vegan, as it contains no animal products.

→ What other vegetables can I add?

Feel free to include any seasonal veggies you like—broccoli, carrots, or butternut squash work wonderfully!