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 lentils (green or brown); 2 cups mixed seasonal vegetables (zucchini, bell peppers, carrots, etc.); 1 medium onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; Salt and pepper, to taste; 1 tablespoon balsamic vinegar

Highlighted under: Healthy & Light

I absolutely love preparing this Roasted Veggie Lentil Skillet for weeknight dinners. It's not only packed with vibrant flavors but also beautifully showcases seasonal vegetables. The combination of roasted veggies and hearty lentils creates a satisfying and nutritious meal that we can enjoy any night of the week. With its rich textures and earthy taste, this dish has quickly become a family favorite at our table. Plus, it comes together in just about 40 minutes, making it perfect for those busy evenings!

Created by

Rosalie Mitchell

Last updated on 2026-01-16T00:28:13.383Z

When I first attempted this Roasted Veggie Lentil Skillet, I was amazed by how much depth of flavor a few simple ingredients could yield. Roasting the vegetables not only intensifies their natural sweetness but also adds that lovely caramelization that elevates the entire dish. I recommend choosing a variety of seasonal veggies for the best results.

One little tip I discovered is to add a splash of balsamic vinegar just before serving, which brightens the flavors and gives it an incredible zest that ties everything together beautifully. It's little tweaks like this that send this skillet over the top!

        Why You Will Love This Recipe
        Deliciously roasted veggies combined with protein-rich lentils
Perfectly balanced flavors with a hint of tanginess
Easy one-pan meal that saves time on cleanup

      

Understanding Lentils

When cooking lentils, selecting the right type is crucial for flavor and texture. Green and brown lentils are both excellent choices; they hold their shape well during cooking. Always rinse them thoroughly before cooking to remove any debris and ensure they cook evenly. If you're in a rush, you can also opt for canned lentils, which just need a quick rinse before adding to the skillet.

Cooking lentils properly can make a significant difference in the dish’s overall mouthfeel. After rinsing, simmer them gently on medium heat to prevent them from breaking apart. If they start to foam, skimming the surface can help achieve a cleaner taste and smoother texture. It's best to add salt only after they've cooked to ensure they soften perfectly.

The Art of Roasting Vegetables

Roasting brings out the natural sweetness and enhances the flavors of vegetables, making them a perfect complement to the earthy lentils. When tossing the vegetables, be generous with olive oil to achieve that golden, caramelized effect. Aim for a mix of colors and textures—think vibrant bell peppers alongside soft zucchini and hearty carrots—to elevate the visual appeal and flavor profile of the dish.

To achieve optimal roasting, arrange the vegetables in a single layer on your baking sheet, ensuring they’re not overcrowded. This allows for even cooking and promotes browning. Keep an eye on them as they roast; you want them to be tender and slightly charred, which usually takes around 20 minutes. For an extra kick, consider adding a sprinkle of red pepper flakes before roasting for a hint of heat.

Serving Suggestions

Serving your Roasted Veggie Lentil Skillet with a fresh side salad can create a well-rounded meal. I often prepare a simple arugula salad with a splash of lemon juice and olive oil to balance the hearty flavors. The peppery arugula pairs beautifully with the rich, roasted vegetables and lentils, adding a refreshing crunch.

For a comforting twist, you can serve this dish over a bed of quinoa or brown rice. This adds additional fiber and makes for a more filling meal. If you have any leftovers, they store well in the fridge for up to three days. Just reheat in a skillet with a splash of water to revive the flavors before serving again.

Ingredients

Gather the following ingredients to create this delicious skillet.

Ingredients

1 cup lentils (green or brown)
2 cups mixed seasonal vegetables (zucchini, bell peppers, carrots, etc.)
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper, to taste
1 tablespoon balsamic vinegar

Make sure all your ingredients are prepped and ready to go!

Instructions

Follow these simple steps to whip up your Roasted Veggie Lentil Skillet.

Prepare the Lentils

Rinse the lentils under cold water and then cook them according to package instructions until tender, usually about 15-20 minutes. Drain and set aside.

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, toss the mixed vegetables with olive oil, thyme, smoked paprika, salt, and pepper. Spread out evenly and roast in the oven for about 20 minutes or until tender and caramelized.

Combine and Serve

In a large skillet over medium heat, sauté the chopped onion and minced garlic until translucent. Add the cooked lentils and roasted vegetables to the skillet. Drizzle with balsamic vinegar. Stir to combine and serve warm.

Enjoy your healthy and flavorful meal!

Pro Tips

Feel free to experiment with different vegetables based on what's in season or what you have on hand. Adding a sprinkle of feta cheese or nutritional yeast on top just before serving can also add an extra layer of flavor.

Ingredient Substitutions

If you don't have access to specific seasonal vegetables, it's easy to swap in what you have on hand. Root vegetables like sweet potatoes or parsnips can work just as well, adding a different texture and sweetness. For a more Mediterranean flair, throw in some cherry tomatoes or eggplant, which blend beautifully with the smoked paprika and thyme.

In addition, if you're looking for a protein boost, try adding cooked chickpeas or black beans to the skillet. They’ll blend seamlessly with lentils and boost the protein content significantly, making this dish even more satisfying.

Make-Ahead Tips

This recipe is particularly great for meal prep! You can cook the lentils and roast the veggies a day ahead. Store them separately in airtight containers in the refrigerator. When you're ready to eat, simply reheat them in a skillet with a little olive oil and the balsamic vinegar for a fresh, warm meal.

If you’re planning to freeze this dish, let the lentils and veggies cool before transferring them to freezer-safe containers. It can be frozen for up to three months. When reheating, add a splash of water to prevent drying out and reheat on low heat, stirring occasionally until piping hot.

Troubleshooting

If you find your lentils are mushy, it’s likely they were cooked too long initially. Next time, check them a minute earlier and taste to ensure they’re just tender. Undercooked lentils can still be softened in the skillet with the vegetables as they mix together.

For those times you might encounter excess liquid in the skillet, a simple fix is to let it simmer on low heat without the lid, allowing the liquid to evaporate and thicken the dish. This will help achieve the desired consistency, making for a more cohesive dish with a perfect balance between the lentils and roasted vegetables.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Absolutely! If using canned lentils, rinse and drain them, and skip the cooking step.

→ What other vegetables can I add?

You can add veggies such as sweet potatoes, broccoli, or asparagus based on your preference.

→ Can this dish be made ahead of time?

Yes, you can prepare the lentils and roast the veggies a day in advance. Just reheat before serving.

→ Is this recipe gluten-free?

Yes, this Roasted Veggie Lentil Skillet is naturally gluten-free!