Roasted Veggie Lentil Skillet
Highlighted under: Healthy & Light
I absolutely love making this Roasted Veggie Lentil Skillet when I want a hearty, healthy meal that’s bursting with flavor. The combination of perfectly seasoned roasted vegetables with protein-rich lentils creates a dish that not only nourishes the body but also satisfies the taste buds. Plus, it comes together in just over 30 minutes! Whether I serve it for a weeknight dinner or a meal prep for my lunches, it never fails to impress. Join me as I guide you through this colorful and delightful recipe!
When I first experimented with this recipe, I was amazed at how the simple act of roasting vegetables could elevate the entire dish. The caramelization adds a sweet and savory depth that perfectly complements the lentils. I've found that mixing a variety of veggies not only enhances the flavor but also makes it visually appealing. My favorite combination includes bell peppers, zucchini, and red onions, but feel free to use what you have on hand!
To make this dish even more delightful, I often add a splash of balsamic vinegar before serving, which gives it a lovely tang. The process of cooking the lentils ensures they become tender yet hold their shape, absorbing all the roasted goodness. Trust me, you’ll want to make this again and again!
Why You'll Love This Recipe
- Wholesome ingredients packed with nutrients.
- Versatile – customize with your favorite vegetables.
- Quick and easy to prepare, perfect for busy nights.
Techniques for Perfect Roasting
Roasting vegetables is an art, and it starts with cutting them to the right size. Aim for uniform pieces—about 1-inch cubes work well for even cooking. This ensures that every piece gets crispy edges and a tender interior. Make sure to spread the vegetables out on the baking sheet to avoid crowding, as this can lead to steaming rather than roasting.
To achieve that delightful caramelization, check your oven's temperature accuracy. If you notice the veggies aren't browning after 20 minutes, your oven might be running cooler than expected. Consider investing in an oven thermometer to maintain the right temperature, and don’t hesitate to turn on the broiler for the last few minutes for an extra char.
Enhancing Flavor with Seasonings
The seasoning plays a crucial role in elevating the flavors of the Roasted Veggie Lentil Skillet. Fresh herbs like rosemary or basil can be substituted for thyme for a different aroma and taste profile. Additionally, consider adding a pinch of cayenne or smoked paprika to the vegetable mix—it adds a mild heat and depth that beautifully complements the earthiness of the lentils.
If you prefer a tangier flavor, tossing the roasted veggies with a squeeze of lemon juice just after removing them from the oven can brighten the dish. It’s a small step that can significantly enhance the overall taste and bring out the natural sweetness of the roasted vegetables.
Ingredients
Gather these fresh ingredients for a delicious meal!
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Balsamic vinegar (optional, for serving)
Feel free to adjust the vegetables based on your preference or seasonality!
Instructions
Follow these steps to create your delicious skillet!
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Vegetables
Toss the diced bell pepper, zucchini, red onion, and minced garlic with olive oil, thyme, salt, and pepper in a large bowl.
Roast the Vegetables
Spread the vegetable mixture on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
Cook the Lentils
While the vegetables are roasting, bring the vegetable broth to a boil in a pot, add the rinsed lentils, and reduce to a simmer. Cook for about 20 minutes, or until tender.
Combine and Serve
Once both the lentils and vegetables are cooked, combine them together in a large skillet. Serve warmed with a drizzle of balsamic vinegar, if desired.
Enjoy your healthy and colorful meal!
Pro Tips
- For additional flavor, consider adding herbs such as parsley or using a squeeze of lemon juice when serving.
Make-ahead Tips
Preparing lentils in advance can save you time on busy weeknights. Cook an extra batch, let them cool, and store them in an airtight container in the fridge for up to a week. They'll hold their texture well, making them a convenient protein source for salads or other meals throughout the week.
The roasted vegetables can also be made ahead of time. Roast them in bulk and store them in separate containers in the fridge. When you're ready to enjoy your skillet, reheat them in a skillet over medium heat for just a few minutes and stir in the cooked lentils for a quick, colorful meal.
Storage and Freezing
Leftovers of your Roasted Veggie Lentil Skillet can be stored in the refrigerator for up to four days in an airtight container. If you're looking to keep it longer, consider freezing individual portions. Just make sure to cool them completely before transferring to freezer-safe containers. They can be frozen for up to three months.
When reheating, it's best to do so on the stovetop to avoid mushiness. Heat it gently over medium-low heat, adding a splash of vegetable broth or water if needed to prevent sticking. Stir occasionally until heated through, ensuring you retain the vibrant textures and flavors.
Questions About Recipes
→ Can I use canned lentils for this recipe?
Yes, you can use canned lentils, but make sure to drain and rinse them well. Reduce cooking time accordingly.
→ How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days.
→ Can I add other vegetables?
Absolutely! This recipe is very versatile; you can add eggplant, carrots, or spinach depending on your taste.
→ Is this recipe vegan?
Yes, it's completely vegan, making it a great choice for plant-based eaters!
Roasted Veggie Lentil Skillet
I absolutely love making this Roasted Veggie Lentil Skillet when I want a hearty, healthy meal that’s bursting with flavor. The combination of perfectly seasoned roasted vegetables with protein-rich lentils creates a dish that not only nourishes the body but also satisfies the taste buds. Plus, it comes together in just over 30 minutes! Whether I serve it for a weeknight dinner or a meal prep for my lunches, it never fails to impress. Join me as I guide you through this colorful and delightful recipe!
Created by: Kayla Monroe
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Balsamic vinegar (optional, for serving)
How-To Steps
Preheat your oven to 400°F (200°C).
Toss the diced bell pepper, zucchini, red onion, and minced garlic with olive oil, thyme, salt, and pepper in a large bowl.
Spread the vegetable mixture on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
While the vegetables are roasting, bring the vegetable broth to a boil in a pot, add the rinsed lentils, and reduce to a simmer. Cook for about 20 minutes, or until tender.
Once both the lentils and vegetables are cooked, combine them together in a large skillet. Serve warmed with a drizzle of balsamic vinegar, if desired.
Extra Tips
- For additional flavor, consider adding herbs such as parsley or using a squeeze of lemon juice when serving.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 100mg
- Total Carbohydrates: 47g
- Dietary Fiber: 15g
- Sugars: 4g
- Protein: 18g