Roasted Veggie Lentil Skillet

Name: Roasted Veggie Lentil Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 2 medium carrots, chopped; 1 medium red bell pepper, chopped; 1 medium zucchini, chopped; 1 small beet, peeled and diced; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried thyme; 1 tablespoon fresh parsley, chopped (for garnish)

Highlighted under: Healthy & Light

I love making this Roasted Veggie Lentil Skillet on busy weeknights when I crave something hearty yet nutritious. The combination of roasted vegetables and lentils creates a delicious base that's both satisfying and packed with flavor. Every bite bursts with the natural sweetness of the veggies paired with the earthy notes of lentils. It’s a dish that not only fills me up but also makes me feel good about what I’m eating. Plus, it comes together quickly and is perfect for meal prep, so I can enjoy this throughout the week.

Created by

Ottilie James

Last updated on 2026-01-16T00:55:19.964Z

Making this Roasted Veggie Lentil Skillet has become a ritual in my kitchen. After experimenting with various vegetables, I discovered that the sweetness of roasted carrots and the earthiness of beets work wonders together with lentils. I often roast them until they’re slightly caramelized, which enhances their flavors. The addition of fresh herbs at the end gives it a lovely, vibrant finish.

One of my favorite aspects of this dish is how adaptable it is. I’ve swapped in different veggies and spices based on what I have on hand, and it always turns out fantastic. I often enjoy it over a bed of quinoa for extra texture and protein, making it perfect for a filling meal.

        What You'll Love About This Recipe
        Nutritious ingredients packed with protein and fiber
Versatile recipe that can be customized with seasonal vegetables
A one-pan meal that simplifies cleanup and cooking time

      

Selecting the Right Lentils

For this Roasted Veggie Lentil Skillet, I recommend using green or brown lentils as they hold their shape well during cooking. Avoid red lentils for this dish, as they tend to break down and become mushy, losing the desired texture. When rinsing, make sure to remove any debris or small stones, which can sometimes be present. If you want to speed up the cooking process, soak the lentils in water for 1-2 hours before cooking, which will reduce the simmering time by about half.

Cooking lentils requires attention to texture. While the recipe suggests simmering for about 20 minutes, start checking for doneness around the 15-minute mark, as factors like the age of the lentils and your stovetop can affect cooking time. The lentils should be tender yet slightly firm, giving a satisfying bite without the softness that could lead to a mushy end result. Once cooked, drain any excess liquid before adding them to the skillet, allowing the flavors of the other ingredients to shine through.

Roasting Techniques for Vegetables

Roasting vegetables like carrots, zucchini, and beets brings out their natural sweetness and enhances their flavor profile, making them a key component of this dish. To achieve evenly roasted vegetables, cut them into uniform sizes. Smaller pieces will caramelize quicker, while larger chunks may need a bit longer. I recommend chopping them into bite-sized pieces, around 1-inch thick, to ensure they cook consistently, especially for denser vegetables like beets.

Tossing the vegetables with olive oil and seasonings on the baking sheet is essential. Make sure each piece is evenly coated; this helps in achieving that lovely golden-brown exterior and prevents them from sticking. Stir the vegetables halfway through roasting for uniform cooking and browning. Look for a tender texture and a slightly crispy edge, which is the indication that they are done. If you notice they are browning too quickly, reduce the oven temperature to 375°F (190°C) and keep a close eye on them.

Ingredients

Gather these fresh ingredients to create a delicious skillet meal.

Main Ingredients

1 cup green or brown lentils, rinsed
2 cups vegetable broth
2 medium carrots, chopped
1 medium red bell pepper, chopped
1 medium zucchini, chopped
1 small beet, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped (for garnish)

Feel free to substitute or add any vegetables you enjoy to make this skillet your own!

Instructions

Cooking Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

Cook the Lentils

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

Roast the Vegetables

On a baking sheet, toss the chopped carrots, bell pepper, zucchini, and beet with olive oil, salt, pepper, and thyme. Roast in the oven for 25 minutes, stirring halfway through.

Combine and Serve

Once the lentils are cooked and the vegetables are roasted, combine them in a large skillet. Mix well and adjust seasoning. Garnish with fresh parsley before serving.

Serve this dish warm, and enjoy your delicious, healthy meal!

Pro Tips

For added flavor, consider squeezing fresh lemon juice over the skillet before serving. It brightens up the dish beautifully.

Meal Prep and Storage Tips

This Roasted Veggie Lentil Skillet is fantastic for meal prep. After cooking, allow the skillet to cool completely before transferring to airtight containers. It can be stored in the refrigerator for up to 4 days, making it ideal for quick lunches or dinners throughout the week. If you prefer to make it ahead of time, consider roasting the vegetables and cooking the lentils separately, mixing them just before serving to avoid sogginess.

For longer storage, you can freeze portions of this skillet. Divide it into freezer-safe containers, leaving a little space at the top for expansion. It will maintain its quality for about 2-3 months in the freezer. To reheat, simply defrost overnight in the fridge and warm in a skillet over medium heat, adding a splash of vegetable broth if needed to restore moisture.

Serving Suggestions

While this dish can stand alone, it pairs beautifully with various accompaniments. For added richness, consider topping it with a dollop of Greek yogurt or a sprinkle of feta cheese. A side of crusty whole-grain bread can complement the hearty textures and soak up any delicious juices. You might also enjoy serving it over a bed of leafy greens for an extra nutrient boost, turning this dish into a filling salad.

Feel free to experiment with seasonal vegetables based on availability. Roasted broccoli, sweet potatoes, or even Brussels sprouts can add varied flavors and textures. You can also adjust the herbs and spices; try adding a bit of smoked paprika or cumin for a smoky twist. This adaptability makes it easy to keep this dish fresh and exciting each week.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, you can use canned lentils for convenience. Just drain and rinse them, then add them to the skillet during the last few minutes of cooking.

→ What other vegetables can I add?

Feel free to add vegetables like sweet potatoes, broccoli, or cauliflower. Just adjust the roasting time based on how long they take to cook.

→ Is this dish vegan-friendly?

Absolutely! All the ingredients are plant-based, making it a delicious vegan option.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.