Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dry lentils (green or brown); 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 carrot, diced; 1 cup cherry tomatoes, halved; 1 red onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Balanced Kitchen

I absolutely love preparing the Roasted Veggie Lentil Skillet because it’s not only bursting with flavor, but it’s also incredibly nourishing. The combination of roasted vegetables and hearty lentils creates a comforting meal that feels satisfying without being heavy. As a busy person, I appreciate how quickly this dish comes together, making me feel accomplished without spending hours in the kitchen. Plus, it’s a versatile recipe that allows me to use whatever veggies I have on hand, making it perfect for pantry-clearing days!

Created by

Daphne Collins

Last updated on 2026-01-16T01:10:12.261Z

Creating this Roasted Veggie Lentil Skillet became a delightful journey for me, especially when I experimented with different types of vegetables. I found that using a mix of seasonal veggies lends a unique flavor profile each time, and the caramelization of the roasted vegetables brings out their natural sweetness. It’s such a joy to discover new combinations!

What really makes this dish shine is the use of fresh herbs and spices. The fragrant addition of rosemary and thyme enhances the earthy taste of lentils, making this simple meal feel gourmet. Don’t be afraid to play around with spices based on your preference, as it truly takes the dish to the next level!

        Why You'll Love This Recipe
        A colorful medley of roasted veggies for vibrant presentation
Hearty lentils that make it filling and nutritious
Easy to customize with your favorite vegetables and spices

      

Cooking the Lentils

When cooking lentils, it’s essential to rinse them under cold water before use to remove any dust or debris. This step also helps eliminate any bitterness. Use a saucepan and bring your vegetable broth to a boil before adding the lentils. Once boiling, reduce the heat to low and let them simmer for about 20 minutes. Keep an eye on them; lentils can go from perfectly tender to mushy quite quickly, so test them for doneness a couple of minutes before the timer goes off.

A tip from my kitchen: if you want to add an extra layer of flavor to your lentils, consider seasoning the broth with bay leaves or a splash of soy sauce while it simmers. These ingredients can enhance the umami profile of the dish, complementing the roasted vegetables beautifully.

Mastering Roasted Vegetables

Getting the perfect roast on vegetables hinges on temperature and timing. The high heat of 400°F (200°C) caramelizes their sugars, resulting in beautifully golden edges that bring out the natural sweetness. Make sure to spread the vegetables evenly on the baking sheet; overcrowding can lead to steaming rather than roasting. If you have larger vegetables, cut them into uniform sizes for even cooking. Check for visual cues—look for a golden-brown color and charred edges before removing them from the oven.

If you're looking to swap out any of the vegetables, this recipe is incredibly forgiving! Broccoli, cauliflower, or even sweet potatoes make excellent substitutions. Just remember that denser veggies might need a few extra minutes in the oven. Roast until they're tender and fork-friendly but still have a slight bite to them for the best texture in the final dish.

Ingredients

Gather these fresh ingredients to create a nutritious roasted veggie lentil skillet!

Ingredients

1 cup dry lentils (green or brown)
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 carrot, diced
1 cup cherry tomatoes, halved
1 red onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

Make sure to wash all vegetables thoroughly and adjust the seasoning to your preference!

Instructions

Follow these simple steps to make your Roasted Veggie Lentil Skillet!

Preheat the Oven

Preheat your oven to 400°F (200°C) to ensure the vegetables roast perfectly.

Cook the Lentils

In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender.

Prepare the Vegetables

In a large bowl, toss diced bell pepper, zucchini, carrot, cherry tomatoes, red onion, and garlic with olive oil, thyme, rosemary, salt, and pepper.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20–25 minutes or until golden brown.

Combine and Serve

Once the lentils are cooked and the vegetables are roasted, combine them in a large skillet, stir gently, and cook for an additional 5 minutes to blend the flavors. Garnish with fresh parsley before serving.

Enjoy your Roasted Veggie Lentil Skillet hot, packed with flavor and nutrients!

Pro Tips

Feel free to swap out the vegetables for whatever you have on hand. Adding a splash of lemon juice right before serving can brighten the flavors even more.

Make-Ahead and Storage

This Roasted Veggie Lentil Skillet is a fantastic make-ahead meal. You can prepare the lentils and roast the vegetables a day in advance. Simply store them separately in airtight containers in the refrigerator. When you’re ready to eat, combine them in a skillet, add a splash of water or broth to revitalize them, and heat through on medium heat for about 5–7 minutes until warmed entirely.

For longer storage, consider freezing your lentil and veggie mixture. Once cooled, transfer it to a freezer-safe container, where it can last for up to three months. When you're ready to enjoy it, just let it thaw in the fridge overnight and reheat in a skillet or microwave until hot.

Serving Suggestions

This dish pairs wonderfully with a dollop of Greek yogurt or a sprinkle of feta cheese on top, adding creaminess and a tangy flavor contrast to the earthy lentils and vegetables. You could also serve it over a bed of quinoa or brown rice to elevate the dish further and make it more filling.

For a burst of freshness, top the skillet with fresh herbs like basil or cilantro, or a squeeze of lemon juice just before serving. These elements can brighten the flavors, making each bite even more delightful.

Questions About Recipes

→ Can I use canned lentils instead?

Yes, if using canned lentils, reduce the cooking time for them to just 5 minutes, as they are already cooked.

→ What other vegetables work well in this recipe?

Great alternatives include eggplant, broccoli, or butternut squash. Get creative based on your tastes!

→ Can this dish be made in advance?

Absolutely! You can prepare it in advance and store it in the fridge for up to 3 days. Reheat before serving.

→ Is this dish vegan-friendly?

Yes, this recipe is entirely plant-based and vegan, perfect for anyone following that diet.