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, rinsed; 2 cups vegetable broth; 1 bell pepper, diced; 1 zucchini, chopped; 1 cup spinach; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Healthy & Light

I love making the Roasted Veggie Lentil Skillet on busy weeknights because it’s quick, nutritious, and bursting with flavor. The combination of roasted vegetables and hearty lentils creates a satisfying meal that everyone enjoys. Plus, the one-pan aspect makes cleanup a breeze! I often experiment with the vegetables I have on hand, and it always turns out delicious. This dish is perfect for a cozy family dinner or meal prep for the week ahead.

Created by

Erin Wallace

Last updated on 2026-01-16T00:19:10.966Z

When I first created this Roasted Veggie Lentil Skillet, I was inspired by the idea of combining seasonal vegetables with protein-packed lentils. The best part about this dish is that you can swap vegetables based on what you have available. One time, I used kale and sweet potatoes instead of spinach and bell peppers, and it was just as fantastic!

The roasting process caramelizes the vegetables, bringing out their natural sweetness, while the lentils add texture and heartiness. I recommend using a mix of colors for a vibrant presentation that’s as appetizing as it is nutritious.

        Why You'll Love This Recipe
        Nutritious and filling meal that's perfect for any time of year
Versatile recipe that allows for ingredient swaps based on what you have
Deliciously blends the flavors of roasted veggies and earthy lentils

      

Vegetable Variations

One of the best things about this Roasted Veggie Lentil Skillet is its versatility. You can easily swap in seasonal vegetables or whatever you have in your fridge. Consider using cherry tomatoes, carrots, or even sweet potatoes in place of the zucchini and bell pepper. Just ensure that the vegetables you choose have similar roasting times to achieve perfect tenderness and caramelization.

For an extra punch of flavor, think about adding in some mushrooms or eggplant. These ingredients will roast beautifully alongside the other vegetables, contributing a rich, umami flavor to the skillet. If you're looking for a little heat, a diced jalapeño or sprinkle of red pepper flakes can be mixed into the roasted vegetables.

Lentil Cooking Tips

Choosing the right type of lentils is crucial for the success of this dish. I recommend using green or brown lentils, as they hold their shape well during cooking and have a great texture. Red lentils can be used in a pinch, but they cook faster and tend to become mushy, which might not give you the desired consistency in the skillet.

When simmering the lentils, it's essential to keep an eye on them during the cooking process. Starting with boiling vegetable broth helps them cook evenly. Aim for a tender but slightly firm bite, about 15-20 minutes, and be mindful not to overcook, as they can turn too soft and not provide the texture you want in your skillet.

Serving and Storage Suggestions

This Roasted Veggie Lentil Skillet makes a delightful stand-alone meal, but it can also be served alongside grains like quinoa, couscous, or even a side of crusty bread. Top each serving with a squeeze of fresh lemon juice or a dollop of yogurt for an extra layer of flavor that brightens the dish.

If you're looking to prepare this dish in advance, it stores well in the refrigerator for up to three days. To reheat, simply place it in a skillet over medium heat until warmed through. Alternatively, freeze individual portions in airtight containers for up to a month. Just remember to add a splash of broth when reheating to restore moisture.

Ingredients

For the Skillet

1 cup lentils, rinsed
2 cups vegetable broth
1 bell pepper, diced
1 zucchini, chopped
1 cup spinach
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

Enjoy the combination of flavors in this wholesome dish!

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the diced bell pepper, zucchini, and sliced red onion with olive oil, garlic powder, paprika, salt, and pepper on a baking sheet. Roast for 20 minutes until tender.

Cook the Lentils

While the vegetables are roasting, bring the vegetable broth to a boil in a medium pot. Add the lentils, reduce the heat, and simmer for 15-20 minutes until just tender but still firm.

Combine and Serve

Once the vegetables are roasted and lentils are cooked, combine them in the skillet with the fresh spinach. Stir everything together and cook for an additional 2-3 minutes on medium heat to wilt the spinach. Serve warm.

This skillet dish is great for leftovers, storing well in the fridge for meal prep!

Pro Tips

Feel free to customize this recipe by adding your favorite herbs, such as thyme or basil, for extra flavor.

Ingredient Substitutions

If you're looking to make this dish gluten-free or want to keep it plant-based, you'll be glad to know the ingredients used are already suitable for those diets. Additionally, feel free to swap out the olive oil for a different type of oil, such as avocado oil or coconut oil, which can impart unique flavors and culinary benefits.

For those watching their sodium intake, consider using low-sodium vegetable broth to control the salt level of the dish. You can also omit added salt during cooking and adjust at the end to taste, ensuring you keep the dish flavorful without extra sodium.

Additional Flavor Enhancements

After combining the lentils and roasted vegetables, consider adding some fresh herbs such as parsley, cilantro, or basil for a burst of freshness. Adding herbs just before serving helps bring the dish to life and adds a vibrant visual appeal, enhancing that home-cooked feel.

For a richer flavor experience, sprinkle some nutritional yeast or a vegan cheese alternative over the skillet just before serving. This not only enriches the taste but also provides added nutrients, making this dish even better for your health.

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use canned lentils to save time. Just rinse and add them to the skillet with the roasted vegetables.

→ What other vegetables can I include?

You can include vegetables like carrots, broccoli, or even sweet potatoes based on your preference.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

→ Is this recipe vegan-friendly?

Absolutely! This dish is vegan, nutritious, and satisfies all plant-based diets.