Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 medium zucchini, sliced; 2 carrots, sliced; 1 medium red onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; 1 tablespoon balsamic vinegar; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie Lentil Skillet! It's become a staple in our home because it’s not only colorful and vibrant but brimming with flavors. The combination of perfectly roasted vegetables and hearty lentils makes for a satisfying meal that is both nutritious and filling. Every bite brings a medley of tastes that will awaken your palate. Plus, it’s easy to prepare and the leftovers are excellent for lunch the next day. Trust me, this skillet dish will impress your family or guests every time.

Created by

Celeste Morgan

Last updated on 2026-01-16T01:04:10.573Z

When I first made this Roasted Veggie Lentil Skillet, I was amazed at how the roasting process intensified the flavors of the vegetables. I used a mix of bell peppers, zucchini, and carrots, and the result was a vibrant, colorful dish that was hard to resist. I found that adding a splash of balsamic vinegar at the end really brightened the overall flavor.

Another tip I picked up is to use vegetable broth instead of water when cooking the lentils. This not only infuses them with more flavor but also complements the roasted vegetables perfectly. Each bite is a delightful explosion of taste!

        You will love this recipe because
        It’s packed with healthy ingredients that are good for you.
The roasting brings out the natural sweetness of the veggies.
It's a one-pan meal, making cleanup a breeze.

      

The Art of Roasting Vegetables

Roasting is a key technique in this Roasted Veggie Lentil Skillet, as it enhances the flavor profile of each vegetable. When you roast the bell peppers, zucchini, and carrots, the high heat caramelizes their natural sugars, transforming their flavors from raw to rich and sweet. Aim for a nice golden-brown color on the edges; this indicates they’re perfectly caramelized. If your vegetables seem to be steaming rather than roasting, make sure they are spread out on the baking sheet with enough space, allowing hot air to circulate around them.

To ensure even roasting, cut your vegetables into uniform sizes. For example, dice your bell peppers and red onion to about 1-inch pieces, and slice your zucchini and carrots no thicker than ½ inch. This attention to detail will prevent some vegetables from being over- or undercooked. You can also add other seasonal vegetables, like asparagus or squash, to change the flavor profiles while still getting that delightful roasted quality.

Importance of Lentils

In this skillet dish, lentils serve as a fantastic protein source, contributing to the meal's heartiness. Green or brown lentils are the best choices as they hold their shape well during cooking, unlike red lentils which can become mushy. Rinsing the lentils before cooking is essential, as it removes any dust or debris that may be present. After about 15-20 minutes of simmering, check for doneness by tasting; they should be tender but still have a slight bite to them.

If you're looking to switch up your protein source, you can substitute lentils with cooked quinoa or chickpeas for a different texture and flavor. However, keep in mind that you would need to adjust the cooking time and liquid amounts accordingly, especially if using chickpeas since they require longer cooking times unless canned.

Serving and Storing Tips

This Roasted Veggie Lentil Skillet is versatile, and you can serve it in several ways. For a more substantial meal, pair it with a side of crusty bread or over a bed of fluffy rice or quinoa. You can also enhance its flavor by adding a sprinkle of feta cheese or a dollop of yogurt on top, providing a creamy contrast to the dish. The freshness of chopped herbs like basil or cilantro also adds a wonderful bright note.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place it back in a skillet over medium heat, adding a splash of vegetable broth or water to keep it moist. You can freeze any extras in a freezer-safe container for up to three months. Just remember to let it thaw overnight in the refrigerator before reheating it.

Ingredients

Gather the following ingredients to make this delicious skillet.

Ingredients

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium zucchini, sliced
2 carrots, sliced
1 medium red onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon balsamic vinegar
Fresh parsley for garnish

Make sure all the ingredients are prepped before starting.

Instructions

Follow these simple steps to create your Roasted Veggie Lentil Skillet.

Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Roast the Vegetables

In a large bowl, toss the diced bell peppers, zucchini, carrots, and red onion with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for about 20 minutes until tender and caramelized.

Cook the Lentils

While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Add the rinsed lentils, reduce heat to low, and simmer covered for about 15-20 minutes until lentils are tender.

Combine and Finish

Once the vegetables and lentils are cooked, combine them in a skillet. Stir in the minced garlic and balsamic vinegar, and cook for 2 more minutes. Adjust seasoning to taste.

Serve and Enjoy

Garnish with fresh parsley and serve hot. Enjoy your colorful and nutritious skidlet meal!

This dish is best served warm and can be stored in the fridge for up to three days.

Pro Tips

Feel free to customize the vegetables based on what you have on hand. Broccoli, sweet potatoes, and asparagus are great alternatives!

Ingredient Substitutions

Feel free to get creative with the ingredients in this recipe! Instead of olive oil, you can use avocado oil for a buttery flavor and higher smoke point. If you want to enhance the dish's protein content while keeping it plant-based, consider adding a can of drained and rinsed black beans or kidney beans toward the end of cooking. This adds extra fiber and additional nutrients without compromising the dish's integrity.

For those who prefer a little heat, feel free to add a pinch of red pepper flakes to the vegetable mix before roasting. This will infuse the dish with a spicy kick that complements the sweetness of the roasted vegetables beautifully. Alternatively, consider using smoked paprika to introduce a smokier dimension to the overall flavor profile.

Troubleshooting Common Issues

If your lentils are falling apart too much, it might be due to cooking them too long. Keep an eye on the pot, and start checking for doneness after about 15 minutes. If you find they are done early, remove them from the heat to prevent overcooking. In contrast, if you find they are still hard after 20 minutes, add a bit more broth or water and continue simmering until they reach the desired tenderness.

For uneven roasting of vegetables, make sure to cut them into similar sizes as mentioned earlier, but also consider your oven's hot spots. If your oven has inconsistent temperatures, you might want to rotate the baking sheet halfway through roasting for even cooking. If the vegetables start to brown too quickly, cover them loosely with foil to slow the roasting process.

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use canned lentils to save time. Just rinse and add them to the skillet without cooking them.

→ What can I serve with this dish?

This dish is hearty enough to serve on its own, but it pairs well with rice or quinoa for a fuller meal.

→ Can I meal prep this skillet?

Absolutely! This dish keeps well in the fridge and can easily be reheated for quick meals.

→ Is this recipe vegan-friendly?

Yes, all the ingredients used in this recipe are plant-based, making it fully vegan.