Roasted Veggie Lentil Skillet
Highlighted under: Healthy & Light
I love making a Roasted Veggie Lentil Skillet for dinner when I want something hearty and satisfying. The combination of roasted vegetables and flavorful lentils makes for a nutritious and delicious meal that is also simple to prepare. I usually make this recipe on busy weeknights or whenever I need a comforting dish without spending too much time in the kitchen. Plus, it’s a fantastic way to use up any leftover vegetables I have lying around, and it always turns out flavorful and filling.
When I first tried this Roasted Veggie Lentil Skillet, I was amazed by how substantial and fulfilling it felt, despite being plant-based. Baking the veggies brings out their natural sweetness, which pairs beautifully with the earthy lentils. I learned that adding spices like cumin and paprika really elevates the flavors, so I never skip that step!
I tend to customize this dish based on what’s in my fridge, which creates endless variations. It’s also a fantastic meal prep option since it stores well in the fridge and tastes even better the next day. Pair it with some crusty bread for a complete meal!
Why You'll Love This Recipe
- A nutritious and hearty meal that’s packed with flavor
- Flexible recipe to use up any seasonal veggies
- Easy to prepare, perfect for busy weeknights
Why the Right Ingredients Matter
The choice of lentils in this recipe is crucial for achieving the desired texture and flavor. Green or brown lentils hold their shape well during cooking, providing a hearty base that complements the roasted vegetables perfectly. If you opt for red lentils instead, keep in mind they will break down more easily, creating a different consistency that might lead to a less chunky dish.
Vegetable broth infuses the lentils with depth, enhancing the overall complexity of the dish. If you’re looking for a vegetarian option, ensure your broth is certified organic and free from additives. Alternatively, homemade vegetable broth can be a game changer, allowing you to control the flavors that meld with the lentils.
Mastering the Roasting Technique
Roasting vegetables is all about achieving that perfect caramelization. Keep an eye on your veggies as they roast; they should become golden-brown with slightly crispy edges, which usually takes about 20 minutes. If they look pale, consider increasing the oven temperature by 25°F for a little extra browning. You can also toss the vegetables halfway through cooking to ensure even roasting.
Don’t be afraid to experiment with your spice levels! The combination of garlic powder, cumin, and smoked paprika brings warmth and earthiness to the dish. If you prefer a bit more heat, a pinch of cayenne or some red pepper flakes can be added to the mix before roasting for an extra kick.
Storage and Variations
This Roasted Veggie Lentil Skillet is excellent for meal prep. You can store leftovers in an airtight container in the refrigerator for up to four days. When reheating, a splash of vegetable broth can reintroduce moisture and freshness. If you find the dish has thickened too much in the fridge, simply add this broth during reheating to achieve your preferred consistency.
Feel free to mix up the vegetables based on seasonal availability or personal preference. Sweet potatoes, asparagus, or even cauliflower make great substitutes. Just adjust your roasting times accordingly; denser vegetables like sweet potatoes may take longer, while softer ones will require less time in the oven.
Ingredients
For the Skillet
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 red onion, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking Steps
Roast the Vegetables
Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced onion, carrots, zucchini, and bell pepper with 1 tablespoon of olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Roast in the oven for about 20 minutes or until the vegetables are tender and slightly caramelized.
Cook the Lentils
While the vegetables are roasting, in a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes or until lentils are tender. Drain any excess liquid.
Combine and Serve
In a large skillet, combine the roasted vegetables with the cooked lentils and remaining tablespoon of olive oil. Mix well and adjust seasoning if needed. Cook together for a few minutes over medium heat until heated through.
Enjoy!
Pro Tips
- Feel free to adapt this recipe by adding your favorite spices or vegetables. Consider using sweet potatoes, broccoli, or spinach for a different twist. You can also top it with avocado or a squeeze of lemon juice before serving for added freshness.
Serving Suggestions
For a satisfying meal, consider serving this dish over a bed of cooked quinoa or rice. This adds a nutty flavor and additional protein, making your meal even heartier. A side salad with a zesty vinaigrette can balance the warmth of the skillet, making the entire meal more refreshing.
You can also top the skillet with crumbled feta or a dollop of Greek yogurt for added creaminess and a tangy contrast to the roasted flavors. Fresh herbs like cilantro or basil can be sprinkled on top just before serving for an extra burst of freshness.
Troubleshooting
If your lentils come out mushy, it may be due to cooking them for too long. Always keep an eye on the timer and start checking them a few minutes before the 20-minute mark. If they are undercooked, simply return them to a gentle simmer with more broth until they reach the desired tenderness.
In case you find the flavors too mild after combining the roasted vegetables and lentils, try adding a splash of balsamic vinegar or a bit of soy sauce to enhance the flavor profile. Adjust the seasoning gradually, tasting with each addition to achieve the right balance.
Questions About Recipes
→ Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses lentils and vegetables. Just ensure your vegetable broth is gluten-free.
→ How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.
→ What type of lentils are best for this dish?
Green or brown lentils work best as they hold their shape well. Avoid red lentils as they become mushy.
→ Can I add meat to this recipe?
Absolutely! You can add cooked chicken or sausage for a heartier dish. Just remember to adjust cooking times accordingly.
Roasted Veggie Lentil Skillet
I love making a Roasted Veggie Lentil Skillet for dinner when I want something hearty and satisfying. The combination of roasted vegetables and flavorful lentils makes for a nutritious and delicious meal that is also simple to prepare. I usually make this recipe on busy weeknights or whenever I need a comforting dish without spending too much time in the kitchen. Plus, it’s a fantastic way to use up any leftover vegetables I have lying around, and it always turns out flavorful and filling.
Created by: Stella Cameron
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Skillet
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 red onion, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
How-To Steps
Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced onion, carrots, zucchini, and bell pepper with 1 tablespoon of olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Roast in the oven for about 20 minutes or until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, in a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes or until lentils are tender. Drain any excess liquid.
In a large skillet, combine the roasted vegetables with the cooked lentils and remaining tablespoon of olive oil. Mix well and adjust seasoning if needed. Cook together for a few minutes over medium heat until heated through. Serve garnished with fresh parsley.
Extra Tips
- Feel free to adapt this recipe by adding your favorite spices or vegetables. Consider using sweet potatoes, broccoli, or spinach for a different twist. You can also top it with avocado or a squeeze of lemon juice before serving for added freshness.
Nutritional Breakdown (Per Serving)
- Calories: 420 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 60g
- Dietary Fiber: 15g
- Sugars: 6g
- Protein: 18g