Roasted Veggie Lentil Skillet
Highlighted under: Healthy & Light
I’ve become a huge fan of quick and nutritious meals, especially when they’re as satisfying as this Roasted Veggie Lentil Skillet. The combination of roasted vegetables and perfectly cooked lentils creates a hearty dish that is full of flavor. I love how the vibrant colors of the veggies not only make it visually appealing but also pack in a variety of nutrients. Whether it's a busy weeknight or a cozy weekend meal, this skillet is guaranteed to become a staple in my kitchen.
When I first tried out this Roasted Veggie Lentil Skillet, I was pleasantly surprised at how the flavors melded together. I used a mix of seasonal vegetables, and roasting them brought out their natural sweetness, which balanced beautifully with the earthiness of the lentils. This method not only enhances the taste but also infuses the dish with a lovely texture.
Experimenting with different spices made this dish a delightful experience. I discovered that a pinch of smoked paprika and a splash of balsamic vinegar works wonders, giving a lovely depth to the flavors. It’s a dish I love making ahead for meal prep, as it holds up beautifully in the fridge.
Why You Will Love This Recipe
- Nutty and satisfying lentils paired with roasted vegetables
- A one-pan wonder for easy cooking and cleanup
- Perfect for meal prep, stays delicious for days
The Importance of Cooking Lentils Properly
Cooking lentils may seem straightforward, but achieving the perfect texture is key to a great dish. Green and brown lentils should be simmered gently; boiling them vigorously can cause them to break apart and become mushy. Keep an eye on them, and start checking for doneness at around 18 minutes. They should be tender but still hold their shape, providing a pleasing bite in your skillet.
For this recipe, using vegetable broth not only adds richness, but it also infuses the lentils with flavor. If you're looking to elevate the dish further, consider adding a bay leaf or garlic cloves to the broth while the lentils cook to impart more depth. Just remember to remove any whole ingredients before combining with the roasted veggies!
Perfecting Your Roasted Vegetables
Roasting vegetables not only enhances their natural sweetness but also contributes to the dish's overall complexity. For optimal roasting, ensure the vegetables are cut into uniform pieces to promote even cooking. The higher temperature of 400°F (200°C) allows the veggies to caramelize beautifully, achieving that golden-brown exterior. Toss periodically during roasting for better color and fuss-free cooking.
If you're looking to customize your veggie medley, consider adding root vegetables like carrots or parsnips for a heartier texture. Leafy greens like kale also make a great addition but should be added at the last five minutes of roasting to prevent overcooking. As a side note, don’t skip the smoked paprika; it adds a wonderful warmth and depth that ties the dish together.
Ingredients
For the Skillet
- 1 cup green or brown lentils
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Steps
Roast the Vegetables
Preheat your oven to 400°F (200°C). On a baking sheet, toss the bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, smoked paprika, salt, and pepper. Roast for about 25 minutes, or until the veggies are tender and slightly charred.
Cook the Lentils
In a pot, bring the vegetable broth to a boil. Add the lentils, reduce heat to low, and let simmer for about 20 minutes, or until tender. Drain any excess liquid.
Combine Everything
Once the vegetables are roasted, combine them with the cooked lentils in a large skillet. Mix well and adjust seasoning if needed. Allow to cook together for an additional 5 minutes over medium heat.
Serve
Garnish the skillet with freshly chopped parsley and serve warm. Enjoy your meal!
Enjoy!
Pro Tips
- Feel free to mix up the vegetables based on what's in season or what you have on hand. Adding a squeeze of lemon juice before serving can also brighten the flavors.
Storage and Meal Prep Tips
The Roasted Veggie Lentil Skillet is an excellent make-ahead meal, perfect for meal prep enthusiasts. Store the cooled leftovers in an airtight container in the fridge for up to five days. This dish reheats well in a skillet over medium heat; just add a splash of vegetable broth to loosen it up if it gets too dry.
For longer storage, consider freezing portions in sturdy freezer bags. Remove as much air as possible to prevent freezer burn, and it can last up to three months. When you're ready to enjoy, thaw overnight in the refrigerator before reheating, ensuring a satisfying meal that's full of flavor!
Serving Suggestions and Variations
Serve this hearty skillet as a stand-alone dish or complement it with a side of crusty whole-grain bread to soak up the delicious juices. For a protein boost, top it with a fried or poached egg, allowing the yolk to create a rich sauce that ties everything together. Alternatively, sprinkle some feta or goat cheese for a creamy contrast.
Feel free to experiment with seasoning and add a splash of balsamic vinegar or lemon juice before serving to brighten the flavors. For a spicy kick, toss in some red pepper flakes or paprika. This versatility ensures your Roasted Veggie Lentil Skillet can be a fresh experience each time!
Questions About Recipes
→ Can I make this skillet ahead of time?
Absolutely! It stores well in the refrigerator for up to 4 days. Just reheat before serving.
→ What can I substitute for lentils?
You could use quinoa or chickpeas for a different base if desired.
→ Is this recipe suitable for vegans?
Yes, all ingredients are plant-based, making this dish vegan-friendly.
→ Can I add more spices?
Definitely! Feel free to experiment with herbs like thyme or basil to enhance the flavor.
Roasted Veggie Lentil Skillet
I’ve become a huge fan of quick and nutritious meals, especially when they’re as satisfying as this Roasted Veggie Lentil Skillet. The combination of roasted vegetables and perfectly cooked lentils creates a hearty dish that is full of flavor. I love how the vibrant colors of the veggies not only make it visually appealing but also pack in a variety of nutrients. Whether it's a busy weeknight or a cozy weekend meal, this skillet is guaranteed to become a staple in my kitchen.
Created by: Quinn Harper
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Skillet
- 1 cup green or brown lentils
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
How-To Steps
Preheat your oven to 400°F (200°C). On a baking sheet, toss the bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, smoked paprika, salt, and pepper. Roast for about 25 minutes, or until the veggies are tender and slightly charred.
In a pot, bring the vegetable broth to a boil. Add the lentils, reduce heat to low, and let simmer for about 20 minutes, or until tender. Drain any excess liquid.
Once the vegetables are roasted, combine them with the cooked lentils in a large skillet. Mix well and adjust seasoning if needed. Allow to cook together for an additional 5 minutes over medium heat.
Garnish the skillet with freshly chopped parsley and serve warm. Enjoy your meal!
Extra Tips
- Feel free to mix up the vegetables based on what's in season or what you have on hand. Adding a squeeze of lemon juice before serving can also brighten the flavors.
Nutritional Breakdown (Per Serving)
- Calories: 400 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 60g
- Dietary Fiber: 18g
- Sugars: 7g
- Protein: 24g