Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 35 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 yellow bell pepper, diced; 1 medium zucchini, diced; 1 red onion, diced; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper, to taste; 2 tablespoons balsamic vinegar

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie Lentil Skillet! It combines my favorite roasted vegetables with hearty lentils for a satisfying meal that's packed with flavor. The crunchiness of the veggies pairs perfectly with the soft lentils, creating a wonderful texture. Plus, it’s so easy to throw together, making it a weeknight staple in my kitchen. Whenever I prepare this dish, the aroma fills the house, and I know we’re in for something special. It’s a wholesome, delicious dish that everyone can enjoy!

Created by

Chelsea Payne

Last updated on 2026-01-15T23:22:10.881Z

When I first created this Roasted Veggie Lentil Skillet, I wanted to make something that was not only nutritious but also incredibly flavorful. Choosing a vibrant mix of bell peppers, zucchini, and red onions really enhances the dish, giving it a beautiful color palette. Roasting the veggies brings out their natural sweetness, which is complemented by the earthiness of the lentils. I found that adding a splash of balsamic vinegar at the end brightens the entire dish and makes it irresistible!

During my cooking experiments, I learned that lentils are fantastic because they absorb flavors beautifully. Cooking them alongside the roasted vegetables allows them to soak up all those delicious juices. For an extra depth of flavor, I recommend seasoning the lentils with a bit of smoked paprika or garlic powder. It’s the little touches that elevate this dish, making it perfect for family gatherings or a cozy weeknight dinner.

        Why You Will Love This Recipe
        Colorful and nutritious mix of seasonal veggies
Hearty lentils packed with protein and fiber
Quick and straightforward preparation for busy nights

      

The Beauty of Roasting

Roasting the vegetables not only enhances their natural sweetness but also adds a rich depth of flavor. The high temperature of the oven caramelizes the sugars in the bell peppers and zucchini, creating a beautifully browned exterior. This takes about 25 minutes at 400°F (200°C), so keep an eye on them to ensure they don't overcook. Look for a golden hue and a tender texture; they should yield slightly when poked with a fork but still retain some firmness.

To achieve the best results, spread the vegetables in a single layer on the baking sheet. Crowding the pan can trap steam and prevent that desirable crispness. If you have more vegetables than can fit comfortably, consider roasting them in batches or using two trays. Just remember to rotate them halfway through for even cooking!

Perfect Lentils Every Time

Cooking lentils might seem straightforward, but there are keys to achieving the perfect texture—ones that are tender yet hold their shape. Start by rinsing them thoroughly to remove any debris; this step ensures they cook evenly. When simmering them in vegetable broth, make sure to maintain a gentle bubble; rapid boiling can lead to mushiness. This should take about 20 to 25 minutes, so check them at the 20-minute mark.

If you're in need of a quicker option, canned lentils can be used in a pinch. Drain and rinse them well before adding to the skillet with the roasted vegetables. Since they are already cooked, you'll only need to heat them through with the veggies and vinegar to integrate the flavors.

Serving Suggestions and Variations

This Roasted Veggie Lentil Skillet can be enjoyed on its own or served with a variety of accompaniments. For a comforting twist, try spooning the mixture over a bed of quinoa or brown rice for extra texture and nutrition. Alternatively, adding a dollop of Greek yogurt or a sprinkle of feta cheese can elevate the creaminess and contrast beautifully with the dish's heartiness.

For those looking to mix things up, consider adding spices like cumin or smoked paprika to the roasted vegetables before cooking for a smoky kick. You can also incorporate seasonal produce such as asparagus, carrots, or even kale, adjusting the roasting time as necessary, to keep it vibrant and seasonal year-round.

Ingredients

For the Skillet

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium zucchini, diced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons balsamic vinegar

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

In a large bowl, toss the diced bell peppers, zucchini, and red onion with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.

Cook the Lentils

While the veggies are roasting, combine lentils and vegetable broth in a pot. Bring to a boil, then reduce heat to simmer. Cook for 20-25 minutes until lentils are tender but still hold their shape.

Combine and Serve

Once the lentils and vegetables are ready, combine them in one pot. Stir in balsamic vinegar, adjust seasoning, and serve warm.

Pro Tips

For an added richness, top the skillet with crumbled feta cheese or a sprinkle of nutritional yeast for a vegan option. This dish stores well, making it perfect for meal prep throughout the week.

Make-Ahead and Storage Tips

One of the best parts about this skillet dish is its make-ahead potential. You can roast the vegetables and cook the lentils up to a day in advance. Store each component separately in airtight containers in the refrigerator, then combine and warm them gently in a skillet with a splash of water or broth to rehydrate any dried-out elements when you're ready to serve.

If you want to freeze leftovers, portion them out in freezer-safe containers. They can typically be stored for up to three months. When reheating, thaw in the refrigerator overnight and gently warm in a pot over low heat, adding a little extra broth to loosen the mixture if it becomes too thick.

Dietary Adjustments and Substitutions

This recipe is easily adaptable for various dietary preferences. For a gluten-free option, feel free to swap out the vegetable broth for a gluten-free version. If you’re looking to reduce carbs, you could replace some of the lentils with cauliflower rice while maintaining the same cooking method for the roasted veggies.

For a protein boost, consider adding cooked chickpeas or black beans to the skillet. They can mix nicely with the flavors of the other ingredients. Just make sure to adjust the seasoning if you're adding more ingredients to ensure a balanced flavor profile.

Questions About Recipes

→ Can I use canned lentils instead of dry?

Yes, you can use canned lentils to save time. Just make sure to rinse and drain them before adding to the skillet.

→ What other veggies can I add?

Feel free to get creative! Broccoli, asparagus, or even sweet potatoes would be great additions.

→ How long does this dish last in the fridge?

Stored in an airtight container, this dish can last up to 4 days in the fridge.

→ Can I freeze leftovers?

Yes, the skillet can be frozen for up to 3 months. Just thaw overnight in the fridge before reheating.