Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth or water; 1 red bell pepper, diced; 1 zucchini, sliced; 1 red onion, chopped; 1 carrot, sliced; 2 cups baby spinach; 3 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; Juice of 1 lemon; Fresh herbs for garnish (optional)

Highlighted under: Healthy & Light

I love making my Roasted Veggie Lentil Skillet on busy weeknights because it's quick, nutritious, and incredibly flavorful. The combination of roasted vegetables and lentils not only makes for a hearty dish but also packs a punch of protein and fiber. It's a great way to use up any odds and ends of veggies in my fridge, and I often throw in whatever I have on hand. This skillet meal is versatile and can be customized to suit any palate. Trust me, once you try it, you'll want to make it again and again!

Created by

Hallie Foster

Last updated on 2026-01-15T23:58:18.628Z

Creating a perfect Roasted Veggie Lentil Skillet was a fun experiment for me. I initially tried just throwing in all the vegetables raw, but discovered that roasting them first really enhances their natural sweetness and flavors. A drizzle of olive oil and a sprinkle of spices, combined with the earthy lentils, gives the dish its depth. Plus, it all comes together in one skillet, making cleanup a breeze!

Over the years, I’ve refined my approach by adding fresh herbs and a squeeze of lemon at the end, which elevates the dish in such a delightful way. I recommend roasting the veggies until they are slightly caramelized for the best taste. These little tweaks have made my version a family favorite!

        Why You'll Love This Recipe
        Hearty lentils provide protein and fiber for a fulfilling meal
Vibrant roasted vegetables add color and flavor appeal
Quick and easy to prepare, perfect for busy evenings

      

The Importance of Cooking Lentils Perfectly

Perfectly cooked lentils are the foundation of this dish. Make sure to rinse them thoroughly before cooking to remove any impurities and prevent them from becoming mushy. Keep an eye on the simmering lentils, ensuring they don't boil too vigorously; this can break them apart. They should be tender but still hold their shape after about 20-25 minutes of gentle simmering in vegetable broth for added flavor.

If you're short on time or want to speed up the process, consider using canned lentils. Just make sure to rinse them under cold water to remove the canning liquid. If using these, add them to the skillet towards the end of cooking, allowing them to heat through with the roasted veggies and spinach without becoming too soft.

Getting the Vegetables Just Right

The roasting process is crucial for developing the rich, caramelized flavors that make this dish shine. Toss the vegetables in olive oil until they are evenly coated, then spread them in a single layer on the baking sheet. A crowded baking sheet will cause the veggies to steam instead of roast, so use two sheets if necessary. Roast for 25 minutes, and give them a stir halfway through to ensure even cooking and golden edges.

Feel free to customize the vegetable blend based on what you have on hand. For instance, sweet potatoes, asparagus, or even broccoli could work well. Just remember that denser vegetables may take longer to roast, so cut them into smaller pieces to ensure they cook evenly with the softer vegetables.

Serving and Storing Tips

Once combined, the Roasted Veggie Lentil Skillet can be served directly from the pot or transferred to individual bowls. For a bit of freshness, I suggest adding a sprinkle of fresh herbs like parsley or basil right before serving. This enhances the dish's vibrant flavors and adds a pop of color that elevates the presentation.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to four days. The flavors deepen as they sit, making it even tastier on subsequent days. To reheat, simply warm it in a skillet over medium heat until heated through. This dish also freezes well; just be sure to cool it completely before transferring to freezer-safe containers. It’s a great option for meal prep!

Ingredients

Gather these fresh ingredients for your Roasted Veggie Lentil Skillet:

Ingredients

1 cup green or brown lentils, rinsed
2 cups vegetable broth or water
1 red bell pepper, diced
1 zucchini, sliced
1 red onion, chopped
1 carrot, sliced
2 cups baby spinach
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Juice of 1 lemon
Fresh herbs for garnish (optional)

Now that you have your ingredients ready, let’s get cooking!

Instructions

Follow these steps to make your Roasted Veggie Lentil Skillet:

Prepare the Lentils

In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes or until tender.

Roast the Vegetables

While the lentils are cooking, preheat your oven to 400°F (200°C). Toss the bell pepper, zucchini, red onion, and carrot with olive oil, oregano, salt, and pepper on a baking sheet. Roast for 25 minutes or until vegetables are tender and slightly caramelized.

Combine Everything

Once the lentils are done, drain any excess liquid if necessary, then add the roasted vegetables and baby spinach to the pot. Stir well to combine. Allow the spinach to wilt for a couple of minutes.

Serve and Enjoy

Squeeze fresh lemon juice on top and garnish with herbs if desired. Serve warm and enjoy your delicious Roasted Veggie Lentil Skillet!

Enjoy this nutritious skillet dish!

Pro Tips

Feel free to swap in any seasonal vegetables you have on hand. Adding a pinch of red pepper flakes can give this dish a delightful kick!

Customizing Your Skillet

One of the best aspects of the Roasted Veggie Lentil Skillet is its adaptability. You can easily swap in different lentils depending on your preference. For a slightly sweeter flavor, try red lentils, which also cook faster than green or brown ones. Just remember that red lentils tend to become mushy, so monitor them closely as they usually take about 15-20 minutes to cook.

If you're looking for a protein boost, consider adding a can of drained and rinsed chickpeas along with the roasted vegetables. Not only will this enhance the protein content, but it will also add extra texture to the dish, making it even more satisfying.

Exploring Flavor Enhancements

If you're feeling adventurous, spice up the skillet with some added flavorings. A pinch of red pepper flakes or curry powder can introduce warmth and depth. For a hint of sweetness, consider drizzling a bit of balsamic glaze over the roasted vegetables before serving. This adds a layer of acidity that pairs beautifully with the dish's earthiness.

To enhance the dish's creaminess without adding extra calories, I often stir in a tablespoon or two of tahini right before serving. This gives a nutty flavor and rich texture that complements the roasted veggies and lentils beautifully.

Multitasking in the Kitchen

This Roasted Veggie Lentil Skillet is a fantastic example of multitasking in the kitchen. While your lentils are cooking, you can prep and roast your vegetables, thus maximizing efficiency. To save even more time, consider prepping your vegetables ahead of time. Chopped veggies can be stored in the refrigerator in an airtight container for a couple of days, making it easier to throw the skillet together on busy nights.

Another tip is to organize your workspace while you cook. Gather all ingredients and tools before starting, ensuring your cooking space is tidy. This not only minimizes stress but allows you to focus on creating your delicious meal without unnecessary interruptions.

Questions About Recipes

→ Can I make this dish vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and no animal products.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

→ Can I freeze this skillet meal?

Absolutely! Cool the dish completely and freeze in portions for up to 3 months.

→ What can I substitute for lentils?

You can use quinoa or chickpeas for a different texture and flavor profile.