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; 2 tablespoons olive oil; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 carrot, diced; 1 red onion, sliced; 2 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Skillet on busy weeknights! It’s such a simple yet flavorful dish packed with nutrients and vibrant colors. The combination of crispy roasted vegetables and hearty lentils really fills me up. Plus, it’s a one-pan meal, which means less cleanup after dinner. I usually customize it with whatever veggies I have on hand, making it both versatile and an excellent way to reduce food waste. Let me show you how easy it is to whip up this delicious and healthy meal.

Created by

Vivienne Cole

Last updated on 2026-01-16T00:25:13.839Z

When I first tried this recipe, the vibrant colors of the roasted veggies immediately caught my eye. I couldn’t believe how such simple ingredients could transform into a delightful feast. The key is to roast the veggies until they’re golden and crispy. This not only enhances their flavors but also adds a lovely texture that complements the creamy lentils perfectly.

Another tip I discovered is to use vegetable broth instead of water when cooking the lentils. It adds depth and richness to the dish, making it even more satisfying. Once you try it, you’ll find it hard to go back to plain water!

        Why You'll Love This Recipe
        Hearty lentils packed with protein and fiber
Vibrant roasted vegetables that add flavor and color
One-pan dish for easy clean-up and less fuss

      

Choosing the Right Lentils

For this Roasted Veggie Lentil Skillet, I recommend using green or brown lentils, as they hold their shape well and offer a hearty texture that complements the roasted vegetables. They typically take about 20-25 minutes to cook, which aligns perfectly with the roasting time of your veggies. If you're in a pinch, you can use canned lentils—just be sure to rinse and drain them before adding them to the skillet to avoid excess saltiness.

If you're looking for variations, consider swapping in red lentils for a different flavor profile. However, note that red lentils cook faster and will break down more, giving you a creamier texture. If using red lentils, reduce the cooking time to about 15 minutes in the pot, keeping an eye on them to prevent mushiness.

Maximizing Flavor with Vegetables

The choice of vegetables in this recipe is versatile, but if you want to maximize flavor, consider incorporating seasonal produce. Sweet potatoes or butternut squash can add a lovely sweetness, while leafy greens, like kale or spinach, can be tossed in just a few minutes before serving. Roasting them brings out their natural sugars and enhances the overall dish's complexity and depth.

Don’t be afraid to experiment with herbs and spices as well. A sprinkle of smoked paprika or a dash of cayenne pepper can lend an exciting twist to the roasted vegetables. Just remember to adjust your salt and pepper levels accordingly; a pinch of acid, like a squeeze of lemon juice before serving, can elevate the flavors even more.

Ingredients

Main Ingredients

1 cup green or brown lentils, rinsed
2 cups vegetable broth
2 tablespoons olive oil
1 red bell pepper, chopped
1 zucchini, chopped
1 carrot, diced
1 red onion, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste

Feel free to swap in your favorite seasonal vegetables!

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped bell pepper, zucchini, carrot, red onion, and garlic with olive oil, thyme, salt, and pepper. Spread the vegetables on a baking sheet in a single layer and roast for 25 minutes, stirring halfway through.

Cook the Lentils

While the vegetables are roasting, combine lentils and vegetable broth in a medium pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until lentils are tender. Drain any excess liquid.

Combine and Serve

Once the vegetables are done, mix them into the cooked lentils. Stir well and adjust seasoning if needed. Serve warm and enjoy!

Garnish with fresh herbs or a squeeze of lemon for added flavor!

Pro Tips

For extra flavor, add a splash of balsamic vinegar before serving or top with feta cheese.

Storing and Reheating

This Roasted Veggie Lentil Skillet makes for great leftovers! Once cooled, store it in an airtight container in the refrigerator for up to four days. To reheat, you can use a microwave, but I prefer to warm it in a skillet over medium heat. This way, the veggies regain some of their crispness. Just add a splash of vegetable broth or water to prevent sticking as it heats up.

If you're looking to make a larger batch for meal prep, this dish freezes beautifully. Portion out servings in freezer-safe containers, and it will keep well for about three months. When you're ready to enjoy it, simply thaw overnight in the fridge and reheat on the stovetop or in the microwave until heated through.

Customization Ideas

One of the best aspects of this Roasted Veggie Lentil Skillet is how easily it can be customized. Try adding different legumes, like chickpeas or black beans, for added protein and a shift in flavor profile. Shredded cheese can also be a delightful addition, sprinkled on top right before serving, allowing it to melt into the warm dish.

For a heartier meal, consider serving this dish over grains like quinoa, brown rice, or even farro, which brings additional texture and nutty flavor. A spoonful of pesto or tahini sauce drizzled on top adds delicious creaminess and a burst of herbal freshness, enhancing the meal's overall appeal.

Questions About Recipes

→ Can I use canned lentils instead of dry?

Yes, you can use canned lentils. Just drain and rinse them, and add them in at the end to warm through.

→ What other vegetables can I use?

You can use any vegetables you like! Broccoli, sweet potatoes, and asparagus all work well in this recipe.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

→ Can I freeze this dish?

Yes, this dish freezes well! Just ensure it's completely cooled before transferring it to a freezer-safe container.