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 lentils (green or brown); 2 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, chopped; 1 red onion, diced; 2 cups spinach; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste

Highlighted under: Lightly Delicious

I’ve been experimenting with lentils lately, and I can say with certainty that this Roasted Veggie Lentil Skillet is a game-changer. The harmonious blend of roasted vegetables and protein-packed lentils creates a dish that’s not only filling but also bursting with flavor. I love how the toasty notes from the roasted veggies complement the earthy taste of lentils. This dish has become a staple in my kitchen, and I find it perfect for both weeknight dinners and meal prep. Let’s dive in to uncover this delicious recipe!

Created by

Elara Whitfield

Last updated on 2026-01-16T01:13:10.710Z

I remember one evening when I had a bunch of vegetables lingering in the fridge, and I decided to roast them alongside some lentils. It turned out to be a delightful surprise! The caramelized edges of the veggies paired perfectly with the nutty taste of the lentils. I was astonished at how simple ingredients could come together to create such a satisfying meal.

Each bite of the Roasted Veggie Lentil Skillet is a celebration of flavors and textures. I often add spices like cumin and paprika to elevate the dish. This method not only enhances the taste but also allows for versatility; you can mix and match your favorite vegetables. Trust me, this recipe will surprise you!

        What You'll Love About This Dish
        Nutritious and filling, thanks to high-protein lentils
Versatile recipe that welcomes any leftover veggies
Rich flavors with minimal effort, perfect for busy weeknights

      

Mastering the Art of Roasting

Roasting vegetables enhances their natural sweetness and adds depth to the flavor profile of this dish. To achieve perfectly roasted veggies, look for a golden-brown color with nicely caramelized edges after about 20 minutes in the oven. If your vegetables are taking longer, they might be overcrowded on the baking sheet; ensure they are spread out to allow for even cooking and browning.

For those who prefer a crispier finish, consider increasing the oven temperature to 425°F (220°C) for the last 5 minutes, but keep a close eye to avoid burning. This method brings out a satisfying texture that pairs beautifully with the tender lentils. Adding a pinch of sugar to the vegetable mix can also enhance caramelization without compromising the overall healthiness of the dish.

Choosing and Cooking Lentils

When selecting lentils, green and brown varieties work best for this recipe due to their firm texture and ability to hold shape after cooking. Rinse them thoroughly under cold water to remove any debris and prevent them from becoming mushy. You can also soak them for about 30 minutes beforehand if time allows, which can reduce cooking time and enhance digestibility.

Monitor the cooking time closely; lentils can go from tender to overcooked relatively quickly—aim for a texture that is al dente. If you find they are becoming too soft, simply reduce the heat, cover with a lid, and check every couple of minutes until they reach your desired doneness. This helps ensure that they maintain their integrity and add a lovely chew to the dish.

Storing and Serving Suggestions

This Roasted Veggie Lentil Skillet is not just delicious but also incredibly versatile when it comes to storage. It can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of vegetable broth to the skillet to revive the flavors and moisture. This will prevent the dish from drying out while warming it through overmedium heat for about 5-7 minutes.

For a creative twist, you can layer this dish on a bed of quinoa for added protein or serve it with a dollop of yogurt or a sprinkle of feta cheese for a tangy contrast. If you want to add more variety, consider tossing in some roasted chickpeas or a handful of walnuts for a crunchy texture. This recipe is truly forgiving and encourages experimentation based on your preference!

Ingredients

For the Lentil Skillet

1 cup lentils (green or brown)
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, chopped
1 red onion, diced
2 cups spinach
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

Roast the Vegetables

In a large bowl, toss the diced zucchini, chopped bell pepper, and diced red onion with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for about 20 minutes, stirring halfway through.

Cook the Lentils

While the veggies are roasting, rinse the lentils under cold water. In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until tender.

Combine and Serve

Once the lentils are cooked and the veggies are roasted, combine them in a skillet over medium heat. Stir in the spinach and cook until wilted. Adjust seasoning if necessary and serve warm.

Pro Tips

Feel free to use any seasonal vegetables you have on hand for roasting. This recipe is very adaptable!

Ingredient Substitutions

If you're out of spinach, kale or Swiss chard are great alternatives that will wilt down nicely in the skillet while adding their distinct flavors. Additionally, if red onion is unavailable, yellow or white onions can work in a pinch; just be mindful that they may alter the overall sweetness of the dish.

For those following a low-sodium diet, opting for no-salt-added vegetable broth can help control sodium levels while still giving your lentils a robust base. Olive oil can be replaced with avocado oil for a higher smoke point without compromising on flavor, which is particularly beneficial if you choose to roast your vegetables at higher temperatures.

Bumping Up the Flavor

Consider adding a splash of balsamic vinegar or lemon juice just before serving to brighten the dish and enhance the earthy flavors of the lentils and vegetables. A sprinkle of fresh herbs like parsley or cilantro right before serving can also elevate the overall presentation and taste, bringing a fresh, aromatic quality to the dish.

For an extra kick, a pinch of red pepper flakes or a dash of your favorite hot sauce can bring warmth without overwhelming the dish. Experimenting with different spice blends, such as Moroccan spices or Italian herbs, can also lend new dimensions, ensuring that this dish remains exciting every time you make it.

Questions About Recipes

→ Can I make this dish vegan?

Yes, it is already vegan since it contains no animal products.

→ How can I store leftovers?

Store leftover skillet in an airtight container in the refrigerator for up to 3 days.

→ What type of lentils work best?

Green or brown lentils work best for this skillet, as they hold their shape better.

→ Can I use dried herbs instead of fresh?

Absolutely! Dried herbs can be a great substitute, just use about one-third of the amount.