Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love whipping up this Roasted Veggie Lentil Skillet on busy weeknights. It's not only quick to make but also packed with nutritious ingredients that keep my family energized. The flavors meld beautifully as everything roasts together, ensuring that every bite is a delightful experience. This dish has become a staple in our home, and I’m thrilled to share how simple yet satisfying it is, providing a wholesome meal without much fuss.

Created by

Katherine Blake

Last updated on 2026-01-16T00:37:05.446Z

Creating this Roasted Veggie Lentil Skillet has been a rewarding experience for me. The combination of lentils and roasted vegetables creates a heartiness that feels comforting yet healthy. I love that the lentils provide a perfect base, soaking up all the flavors from the seasonings and veggies. On a busy day, this meal comes together quickly, making it my go-to for a nourishing dinner.

One tip I've learned is to let the veggies caramelize slightly to amplify their sweetness and depth of flavor. I often add a splash of balsamic vinegar just before serving, which brings a bright zing to the dish that my family loves. This is not just a meal; it's a celebration of vibrant ingredients coming together on one skillet!

        Why You'll Love This Recipe
        Colorful and nutritious blend of vegetables
Protein-packed lentils for a fulfilling meal
Easy cleanup with everything cooked in one skillet

      

The Heart of This Dish: Lentils

Lentils are not just a source of protein; they also provide a wonderful texture that perfectly complements the roasted veggies. Using green or brown lentils adds a hearty quality to the dish, as they retain their shape well while still offering a tender bite. If you're looking for a quicker alternative, red lentils can be used; however, they tend to break down more during cooking and create a creamier consistency.

When cooking the lentils, ensure that you keep them slightly al dente. Overcooking can lead to mushy lentils which won’t hold their shape. A gentle simmer for about 20 minutes is typically sufficient, but keep an eye on them. Taste a few towards the end of the cooking time to ascertain their readiness; they should be tender but still have a slight bite.

Perfectly Roasted Vegetables

The key to achieving beautifully roasted vegetables lies in the preparation and temperature. Preheating your oven to 425°F (220°C) allows the veggies to caramelize, which enhances their natural sweetness. Make sure to cut the bell pepper, zucchini, and squash into uniform pieces so they cook evenly, typically about 1-inch cubes for consistent roasting.

Don’t skip the half-way stir during roasting. This simple step not only ensures that all sides of the vegetables get those lovely golden edges but also prevents them from sticking to the baking dish. If you notice the vegetables becoming too dark before they are tender, you can reduce the heat to 400°F (200°C) and extend the cooking time slightly to ensure they remain vibrant and flavorful.

Versatile Serving Suggestions

This Roasted Veggie Lentil Skillet stands proudly on its own but is extremely versatile. Serving it over a bed of quinoa or with a side of crusty bread can elevate the meal even further. For a bit of indulgence, consider topping it with crumbled feta or goat cheese, which adds a creamy tang that pairs wonderfully with the roasted flavors.

If you have leftovers, they can be stored in an airtight container in the fridge for up to four days. Reheating is simple; just warm them gently on the stovetop over medium heat, adding a splash of vegetable broth to prevent drying out. Alternatively, this dish freezes beautifully. Just ensure it cools fully before portioning into freezer-safe containers, where it can last up to three months.

Ingredients

Vegetables and Lentils

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Broth

In a medium pot, combine the rinsed lentils and vegetable broth. Bring to a boil and reduce to a simmer. Cook for about 20 minutes until lentils are tender but not mushy.

Roast the Vegetables

Preheat your oven to 425°F (220°C). In a baking dish, toss the red bell pepper, zucchini, yellow squash, and cherry tomatoes with olive oil, garlic powder, onion powder, dried oregano, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden.

Combine and Serve

Once the lentils are cooked, combine them with the roasted vegetables in a large skillet. Stir gently to mix everything evenly. Garnish with fresh parsley before serving.

Pro Tips

For an extra kick, feel free to add a teaspoon of crushed red pepper flakes when roasting the vegetables. This adds a delicious heat that pairs wonderfully with the earthy lentils.

Ingredient Substitutions

Feel free to get creative with the vegetables included in this skillet. If you have other seasonal vegetables on hand, such as carrots, broccoli, or eggplant, they can easily be swapped in. Just remember to adjust cooking times since each vegetable may have a different roasting duration, ensuring they're all tender and flavorful by the time you mix them with the lentils.

For those looking for a lower-carb option, swap out the lentils for cooked cauliflower rice. This substitution works nicely, making this dish gluten-free and reducing the carb content even further. Additionally, consider using vegetable stock instead of broth if you're aiming for a stronger flavor profile or want to incorporate different seasonings.

Troubleshooting Roasting

If your vegetables aren't getting that nice roast, check the oven temperature and ensure that the vegetables are not overcrowded in the pan. Overcrowding can lead to steaming rather than roasting; ideally, leave some space between the pieces. If necessary, roast in batches to allow for even cooking and caramelization.

Also, if you find that your vegetables are browning too quickly, it’s a good idea to cover them loosely with aluminum foil to protect them while still allowing them to roast effectively. This technique can prevent burning while ensuring they cook through evenly, making for a delicious result that's both visually appealing and satisfying.

Questions About Recipes

→ Can I use canned lentils instead?

Yes, you can use canned lentils to save time. Just rinse them and add them to the skillet with the roasted vegetables.

→ What other vegetables can I add?

You can include any seasonal vegetables you prefer, such as carrots, broccoli, or eggplant for a different twist.

→ Is this dish vegan?

Absolutely! This Roasted Veggie Lentil Skillet is completely vegan and packed with plant-based protein.

→ Can leftovers be stored?

Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.