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 green or brown lentils, rinsed; 2 cups vegetable broth; 1 red bell pepper, chopped; 1 zucchini, diced; 1 red onion, chopped; 2 cups spinach leaves; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Skillet when I want a hearty yet healthy meal. The combination of roasted vegetables with lentils creates a satisfying dish that's rich in flavor and nutrition. It’s the perfect one-pan meal for busy nights or whenever I crave something comforting but wholesome. Plus, it’s incredibly versatile — I often switch up the veggies based on what I have on hand or in season. Join me in discovering how easy and delicious this dish can be!

Created by

Sloane Patterson

Last updated on 2026-01-16T01:19:23.271Z

Making this Roasted Veggie Lentil Skillet became a go-to for me during the cooler months. I think it’s the warming spices combined with the roasted vegetables that just hits the spot! I’ve experimented with various spices, but I always find that a touch of smoked paprika adds an irresistible depth of flavor. Just wait until you smell it while cooking — it fills the kitchen with an amazing aroma!

One of the best parts about this skillet is how colorful it is, which makes it just as pleasing to the eye as it is to the palate. I’ve found that the secret lies in not overcrowding the pan when roasting the veggies. This allows them to caramelize beautifully, enhancing their natural sweetness. Once everything is tossed together, it’s like a celebration of flavors and textures!

        Why You'll Love This Recipe
        Colorful and nutritious veggies combined with hearty lentils
Comforting yet light, perfect for any meal of the day
Quick to prepare and clean-up is a breeze with one pan

      

The Role of Lentils

Lentils are a fantastic source of plant-based protein in this recipe, adding a hearty texture and nutritional value. They cook quickly compared to other legumes, reducing overall prep time. When simmered in vegetable broth, they absorb the flavors, creating a rich base for your skillet dish. Choosing green or brown lentils ensures they hold their shape and add a pleasing bite to the overall dish. For those looking for a quicker alternative, canned lentils can be used; just reduce the cooking time by half to prevent them from becoming mushy.

In addition to being nutritious, lentils are incredibly versatile. They can easily adapt to various seasonings and ingredients. If you're looking to add a kick, consider including a pinch of cayenne or chili powder alongside the smoked paprika. This spice not only brings warmth but also enhances the earthy flavor of the lentils, complementing the roasted veggies beautifully.

Vegetable Variations

One of the best parts of this Roasted Veggie Lentil Skillet is how easily it can be customized based on seasonal produce or personal preferences. You might try incorporating seasonal vegetables such as sweet potatoes, carrots, or even Brussels sprouts for a delightful twist. Just remember to cut them into uniform sizes for even roasting. If you're in a pinch, frozen vegetables can also work well; simply adjust the roasting time to ensure they are heated through and slightly caramelized.

To enhance the dish's nutritional profile, consider adding a variety of greens beyond spinach, such as kale or Swiss chard. These leafy greens add additional vitamins and minerals and can be added in the last few minutes of cooking until just wilted. Not only does this make your dish colorful and appealing, but it also elevates the overall flavor profile.

Ingredients

Gather these fresh ingredients for a flavorful experience:

Ingredients

1 cup dry green or brown lentils, rinsed
2 cups vegetable broth
1 red bell pepper, chopped
1 zucchini, diced
1 red onion, chopped
2 cups spinach leaves
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

Get creative with your vegetables for a personalized touch!

Instructions

Follow these simple steps to create your delicious skillet:

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roast the Vegetables

In a large bowl, toss the chopped bell pepper, zucchini, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the vegetables on the prepared baking sheet in a single layer and roast for about 20 minutes until tender and slightly caramelized.

Cook the Lentils

In the meantime, combine the rinsed lentils and vegetable broth in a medium pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until lentils are tender and have absorbed most of the broth.

Combine Ingredients

Once the vegetables are roasted and the lentils are cooked, remove both from heat. Combine them in a large skillet, add fresh spinach, and stir until the spinach wilts. Adjust seasoning if necessary.

Serve and Enjoy

Serve warm, garnished with fresh herbs if desired. Enjoy your hearty and nutritious meal!

Pair this dish with a refreshing salad for a complete meal!

Pro Tips

Feel free to use any seasonal vegetables you have on hand — this recipe is versatile and can be customized to fit your taste.

Storage and Reheating Tips

This Roasted Veggie Lentil Skillet stores well in the refrigerator for up to four days, which makes it perfect for meal prepping. Keep it in an airtight container to maintain freshness. When you're ready to enjoy it again, simply reheat it in a skillet over medium heat, stirring occasionally, or you can microwave it in short intervals until heated through. If it seems a bit dry after sitting, add a splash of vegetable broth or a drizzle of olive oil to bring back moisture.

If you want to freeze this dish, ensure it's completely cooled before transferring it to a freezer-safe container. This will help maintain its texture and flavors. It can be frozen for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and gently reheat. This method preserves the integrity of the vegetables and lentils, allowing you to savor the meal just as you initially intended.

Serving Suggestions

Serve your Roasted Veggie Lentil Skillet with a sprinkle of fresh herbs like parsley or cilantro for a burst of flavor and color. A squeeze of fresh lemon juice can also brighten the dish, enhancing the savory roasted notes and providing a lovely contrast to the earthy lentils. This simple addition can elevate the dish and make it feel even more refreshing.

For a complete meal, consider pairing it with whole grain options like quinoa or farro, which can add a nutty texture and additional fiber. You could also use it as a filling for wraps or stuff it into pita pockets for a quick and nutritious lunch. With this dish's hearty base, it can stand alone or be a part of a larger spread, allowing for versatility depending on your occasion.

Questions About Recipes

→ Can I use canned lentils instead of dry?

Yes, you can use canned lentils. Just rinse and drain them, then reduce the cooking time.

→ What other vegetables work well in this recipe?

Carrots, sweet potatoes, or broccoli are great options. Just adjust the cooking time as needed.

→ Can I make this vegan?

Absolutely! This recipe is already vegan-friendly as it contains only plant-based ingredients.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave before serving.