Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth or water; 2 medium carrots, diced; 1 red bell pepper, chopped; 1 zucchini, cubed; 1 red onion, chopped; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon garlic powder; Salt and pepper to taste; Juice of half a lemon; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love making this Roasted Veggie Lentil Skillet because it's a colorful, nutritious dish that comes together effortlessly. The roasted vegetables bring out deep, caramelized flavors, while the lentils add heartiness. It's perfect for busy weeknights or meal prepping for the week ahead. I always find myself adding a bit of this and a pinch of that, personalizing it to my taste. Plus, it's a great way to sneak more veggies into our diet without anyone complaining!

Created by

Ella Townsend

Last updated on 2026-01-15T22:34:13.125Z

When my family was looking for a healthy yet filling meal, I decided to whip up this Roasted Veggie Lentil Skillet. The aroma of the veggies roasting in the oven drew everyone into the kitchen, eagerly anticipating what was cooking. I used a mix of seasonal vegetables, which not only tasted great but also made the dish visually appealing.

The key to this recipe is to effectively blend the roasted veggies with cooked lentils at just the right moment. By adding herbs and a splash of lemon juice at the end, you’ll elevate the flavors and create a bowl that’s both satisfying and refreshing. Trust me; this dish is a winner!

        You'll Love This Recipe Because
        It’s packed with vibrant, roasted flavors that make every bite delightful.
The protein-rich lentils offer a comforting, filling base that satisfies.
You can easily customize it with your favorite seasonal veggies.

      

The Power of Lentils

Lentils are not just a source of protein; they are also packed with fiber, which helps promote healthy digestion. Their earthy, nutty flavor complements roasted vegetables wonderfully, creating a harmonious balance in this skillet dish. I like to use green or brown lentils because they hold their shape better compared to red lentils, which can become mushy. Cooking them until they are just tender, about 20 minutes, allows them to absorb the flavors from the broth without losing their texture.

In addition to being nutritious, lentils are incredibly versatile. If you want to switch up the flavor, consider using different herbs such as rosemary or oregano instead of thyme. They infuse the dish with distinct notes that change how the lentils taste. Not only does this provide variety, but it anchors the dish to whatever seasonal produce you choose to incorporate.

Perfecting Roasted Vegetables

To achieve perfectly roasted vegetables, it's essential to pay attention to the size of your cuts. Aim for uniform pieces, around 1-inch in size, so that they cook evenly. Roasting at 400°F (200°C) allows the vegetables to caramelize, intensifying their natural sweetness while also developing a slightly crispy exterior. I usually set a timer for 25 minutes but make sure to stir the veggies midway to ensure they roast evenly and don’t stick too much to the baking sheet.

Olive oil plays a critical role in the roasting process. Not only does it enhance flavor, but it also aids in achieving that desired crispy edge. If you’d like to try a different flavor profile, avocado oil or melted coconut oil can be great substitutes. Just remember that each oil has a unique smoking point, so adjust your roasting temperature if you decide to explore other options.

Ingredients

For the Skillet

1 cup green or brown lentils, rinsed
2 cups vegetable broth or water
2 medium carrots, diced
1 red bell pepper, chopped
1 zucchini, cubed
1 red onion, chopped
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
Juice of half a lemon
Fresh parsley for garnish

Feel free to substitute with any seasonal vegetables you enjoy!

Instructions

Cook the Lentils

In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until soft but not mushy.

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a large baking sheet, toss together the carrots, bell pepper, zucchini, and red onion with olive oil, thyme, garlic powder, salt, and pepper. Spread them in a single layer and roast for about 25 minutes, stirring halfway through.

Combine and Serve

Once the vegetables are roasted, add them to the pot with the cooked lentils. Drizzle the lemon juice over the top and stir until everything is well combined. Serve hot, garnished with fresh parsley.

This dish can be stored in an airtight container in the fridge for up to 4 days.

Pro Tips

For extra flavor, consider adding a splash of balsamic vinegar just before serving or some nutritional yeast for a cheesy taste without dairy.

Make-Ahead and Storage Tips

This Roasted Veggie Lentil Skillet is a fantastic meal prep option, as it keeps well in the refrigerator for up to four days. Just let the skillet cool completely before transferring it to an airtight container. When reheating, add a splash of vegetable broth to retain moisture, heating it in a skillet over medium heat until warmed through. This ensures the lentils and veggies remain tender instead of drying out.

If you plan to make this ahead for the week or for guests, you can roast the vegetables and cook the lentils separately, then combine them just before serving to refresh their texture. Alternatively, if freezing, portion the skillet into meal-sized servings and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.

Flavor Variations and Add-Ins

Feel free to customize this skillet with vegetables of your choice! Seasonal veggies like asparagus, butternut squash, or even broccoli can easily replace the zucchini and bell pepper. Just keep in mind that different veggies have varying roasting times—harder vegetables will take longer, while softer ones will need less time in the oven. Adjust accordingly, perhaps starting with a staggered roasting approach.

To elevate the dish further, consider stirring in fresh greens like spinach or kale just before serving. They wilt down nicely and boost the nutritional value, giving the final dish an added pop of color and flavor. Another favorite addition of mine is a sprinkle of feta or goat cheese right before serving, which provides a creamy contrast to the roasted textures.

Questions About Recipes

→ Can I use canned lentils for this recipe?

Yes, you can use canned lentils! Just rinse and add them to the skillet after roasting the vegetables.

→ How can I make this dish vegan?

This recipe is already vegan! Just ensure that the vegetable broth you use is also vegan.

→ Can I freeze leftovers?

Absolutely! This dish freezes well. Just store it in an airtight container and reheat when you're ready to enjoy.

→ What other vegetables can I add?

Feel free to add any seasonal vegetables you like, such as broccoli, spinach, or mushrooms.