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 medium zucchini, diced; 1 bell pepper, chopped; 1 red onion, diced; 2 cups baby spinach; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp smoked paprika; Salt and pepper to taste; 2 tbsp olive oil

Highlighted under: Healthy & Light

I absolutely love how the Roasted Veggie Lentil Skillet brings together a variety of flavors and textures in one hearty dish. The vibrant colors of the roasted vegetables combined with protein-rich lentils create a fulfilling and nutritious meal. It’s a fantastic way to use up seasonal veggies and is perfect for a weeknight dinner yet special enough for guests. With only a few simple ingredients and quick prep, this skillet will quickly become a staple in my kitchen for its simplicity and deliciousness.

Created by

Cassidy Moore

Last updated on 2026-01-15T23:58:13.951Z

When I first experimented with this Roasted Veggie Lentil Skillet, I wanted to create a dish that was not just filling but also bursting with flavor. The sweet caramelization of the vegetables paired beautifully with the nutty undertones of the lentils. I found that roasting the veggies not only enhances their taste but also improves their texture, making each bite a delight.

This dish has quickly become a go-to for me, especially during busy weeks. One tip I picked up is to give the lentils a quick rinse before cooking; it not only cleans them but also helps to remove any lingering bitterness. The results are simply delicious and worth trying!

        Why You'll Love This Recipe
        Packed with wholesome vegetables and protein-rich lentils
Easy to customize with your favorite spices and veggies
Perfect as a main dish or side for any occasion

      

Choosing the Right Lentils

For this Roasted Veggie Lentil Skillet, I recommend using green or brown lentils due to their firm texture and nutty flavor, which hold up well during cooking. Unlike red lentils, which tend to become mushy, green and brown lentils maintain their shape and provide a hearty bite. If you have only red lentils on hand, you can use them, but reduce the cooking time to about 15 minutes and keep a close eye to avoid a mushy consistency.

When cooking lentils, always rinse them under cold water to remove any debris or dust. This not only improves the flavor but also ensures that any unwanted particles don't end up in your dish. Soak the lentils if you have time; it can cut down cooking time and help them cook more evenly. If you want to enhance the flavor, consider cooking them in vegetable broth instead of water, as this will infuse them with extra depth.

Roasting Vegetables for Maximum Flavor

Roasting the vegetables is crucial for developing a rich, caramelized flavor that elevates the dish. The heat of the oven concentrates their natural sweetness and enhances the overall taste. Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper before roasting, and arrange them in a single layer on the baking sheet to ensure even cooking. If you notice they're not browning after 20 minutes, give them a gentle shake or stir to promote even caramelization.

Feel free to get creative with your choice of vegetables! Seasonal produce like butternut squash, carrots, or even brussels sprouts can be excellent substitutes. Just remember to cut them into similar-sized pieces as the other veggies to ensure even cooking. Keep an eye on them while roasting, as different vegetables may require different cooking times—thinner veggies cook faster than denser ones.

Ingredients

For the Skillet

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 medium zucchini, diced
1 bell pepper, chopped
1 red onion, diced
2 cups baby spinach
2 cloves garlic, minced
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil

Gather all ingredients before you start to ensure a smooth cooking process.

Instructions

Roast the Vegetables

Preheat the oven to 425°F (220°C). On a baking sheet, toss the zucchini, bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 minutes or until tender and caramelized.

Cook the Lentils

In a saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes or until tender. Drain any excess liquid.

Combine Ingredients

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and cook for 1 minute. Stir in the roasted vegetables, cooked lentils, oregano, paprika, and baby spinach.

Cook until the spinach is wilted.

Serve hot, and enjoy your delicious Roasted Veggie Lentil Skillet!

Pro Tips

For added flavor, try incorporating different herbs or spices. You can also add lemon juice or a splash of vinegar for acidity.

Storage and Meal Prep Tips

The Roasted Veggie Lentil Skillet is ideal for meal prep. After cooking, let it cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it even tastier on the second day! If you want to keep it longer, consider freezing individual portions in freezer-safe containers. It can last up to 3 months in the freezer.

To reheat, simply thaw in the fridge overnight and warm it up in a skillet over medium heat until heated through. You may want to add a splash of vegetable broth or water to maintain moisture, as lentils can dry out slightly after freezing. This dish is fantastic for quick lunches or dinners, and reheating is quick and hassle-free.

Serving Suggestions

This skillet can be enjoyed on its own, but it also pairs wonderfully with crusty bread or over a bed of fluffy quinoa or brown rice. Consider adding a dollop of your favorite yogurt or a sprinkle of feta cheese as a finishing touch for extra creaminess. A squeeze of fresh lemon juice just before serving can also brighten up the flavors, making the dish even more vibrant.

For an extra protein boost, you might also consider topping it with a fried or poached egg. The yolk will create a rich sauce that melds beautifully with the lentils and veggies. Alternatively, if you're looking for a vegan option, you can add a handful of toasted nuts like almonds or walnuts for a satisfying crunch.

Questions About Recipes

→ Can I use other types of lentils?

Yes! You can use red, yellow, or even black lentils, but cooking times may vary.

→ How can I make this dish vegan?

This recipe is already vegan by using vegetable broth and no animal products.

→ Can I prepare this dish ahead of time?

Absolutely! You can prepare the veggies and lentils in advance and assemble the skillet when ready to eat.

→ What should I serve with the skillet?

This hearty skillet can be served on its own or paired with quinoa or brown rice for extra sustenance.