Roasted Veggie Lentil Skillet
Highlighted under: Healthy & Light
I absolutely love the vibrant colors and rich flavors in this Roasted Veggie Lentil Skillet. It’s one of my go-to recipes when I want a healthy and satisfying meal that’s easy to prepare. The combination of roasted vegetables and protein-packed lentils creates a delightful harmony that’s perfect for any occasion. Plus, this skillet dish is not only nutritious but also packed with a wonderful array of textures. I can’t wait for you to try this wholesome recipe!
When I first created this Roasted Veggie Lentil Skillet, I was searching for a dish that captured the essence of comfort and health. The way the lentils soak up the roasted flavors of the vegetables is simply magical. I learned that roasting enhances the natural sweetness of veggies, making them more appealing, especially for those who might shy away from plant-based dishes.
Each time I make this recipe, I experiment with different combinations of vegetables based on what I have on hand. One secret tip I discovered is to add a splash of balsamic vinegar right after the veggies come out of the oven. It elevates the dish, creating a lovely balance between earthy and tangy flavors. Trust me; it’s a game changer!
Why You Will Love This Recipe
- A delicious medley of vegetables and lentils for a nutrient-dense meal
- Comforting and hearty, perfect for weeknight dinners
- Easily customizable based on seasonal veggies or your favorites
The Art of Roasting Vegetables
Roasting vegetables is a technique that maximizes their natural sweetness and flavor. In this recipe, the bell peppers and zucchini develop a tender, caramelized exterior while retaining a slight crunch inside. To achieve the perfect roast, ensure your vegetables are cut into even-sized pieces to ensure consistent cooking. Keep an eye on them, especially towards the end of the cooking time. They're done when they are golden on the edges and tender to the fork—about 25 minutes at 400°F (200°C).
Adding herbs like oregano not only enhances the flavor but also complements the earthy taste of lentils perfectly. If you wish to add extra flavor, consider sprinkling in some garlic powder or a dash of smoked paprika before roasting. This can elevate the dish's taste and make it even more aromatic as it cooks.
Mastering Lentil Cooking
Cooking lentils might seem straightforward, but there are some specifics to make them truly shine. Always rinse lentils thoroughly to remove any debris before cooking—this ensures a clean taste. When simmering the lentils in vegetable broth, keep the heat at a gentle bubble. High heat can cause them to break apart and become mushy, so patience is key! They should absorb the broth and turn tender in about 30 minutes, indicating they're ready, yet still holding their shape.
For the best flavor, don't forget to season your lentils during cooking. The garlic and cumin add depth, but feel free to experiment with other spices such as coriander or turmeric, which can provide a vibrant color and earthiness. Adjust the salt content based on your broth's sodium level, so you don’t oversalt the dish.
Ingredients
For the Roasted Veggies
- 2 cups diced bell peppers
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
For the Lentil Mix
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Juice of 1 lemon
- Fresh parsley for garnish
Steps
Roast the Vegetables
Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the diced bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil, and sprinkle with salt, pepper, and oregano. Toss to coat evenly.
Cook the Lentils
While the vegetables are roasting, rinse the lentils under cold water. In a pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
Combine and Serve
Once the vegetables and lentils are cooked, combine them in a large skillet over medium heat. Stir gently to mix and heat through. Adjust the seasoning if necessary.
Pro Tips
- For a spicier kick, consider adding crushed red pepper flakes to the vegetable mix before roasting. This dish also pairs well with a dollop of Greek yogurt or a sprinkle of feta cheese on top!
Serving Suggestions
This Roasted Veggie Lentil Skillet makes an excellent stand-alone dish, but it pairs beautifully with various options. For a more filling meal, serve it atop a bed of quinoa or brown rice, which can absorb any extra juices. If you're looking to lighten it up, a side of mixed greens with a tangy vinaigrette can complement the hearty flavors wonderfully.
For added richness, serve with a dollop of yogurt or a sprinkle of feta or goat cheese on top. These creamy elements balance well with the earthy lentils and roasted veggies, creating a delightful contrast that enhances the overall experience.
Make-Ahead and Storage Tips
This skillet dish is perfect for meal prepping since it stores well in the fridge for up to five days. Just allow it to cool completely before transferring to an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth to revive the moisture as needed.
If you're looking to make this dish for later, it can also be frozen. Portion it into freezer-safe containers, leaving some space for expansion. When ready to enjoy, thaw overnight in the fridge and reheat on the stove. This makes for a convenient option for busy weeknights without compromising on nutrition or flavor.
Questions About Recipes
→ Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just rinse and drain them, and add them to the skillet towards the end of cooking to heat them through.
→ How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave or on the stovetop.
→ What other vegetables work well in this recipe?
You can use any seasonal veggies you like! Broccoli, carrots, or eggplant would be fantastic additions.
→ Can I make this dish vegan?
Absolutely! This recipe is naturally vegan, but just make sure to use vegetable broth.
Roasted Veggie Lentil Skillet
I absolutely love the vibrant colors and rich flavors in this Roasted Veggie Lentil Skillet. It’s one of my go-to recipes when I want a healthy and satisfying meal that’s easy to prepare. The combination of roasted vegetables and protein-packed lentils creates a delightful harmony that’s perfect for any occasion. Plus, this skillet dish is not only nutritious but also packed with a wonderful array of textures. I can’t wait for you to try this wholesome recipe!
Created by: Imogen Price
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Roasted Veggies
- 2 cups diced bell peppers
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
For the Lentil Mix
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Juice of 1 lemon
- Fresh parsley for garnish
How-To Steps
Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the diced bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil, and sprinkle with salt, pepper, and oregano. Toss to coat evenly. Spread the vegetables on a baking sheet and roast in the preheated oven for 25 minutes or until tender and lightly caramelized.
While the vegetables are roasting, rinse the lentils under cold water. In a pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for about 30 minutes or until the lentils are tender. Stir in the minced garlic, cumin, and lemon juice, and season with salt and pepper.
Once the vegetables and lentils are cooked, combine them in a large skillet over medium heat. Stir gently to mix and heat through. Adjust the seasoning if necessary. Garnish with fresh parsley before serving.
Extra Tips
- For a spicier kick, consider adding crushed red pepper flakes to the vegetable mix before roasting. This dish also pairs well with a dollop of Greek yogurt or a sprinkle of feta cheese on top!
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 18g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 58g
- Dietary Fiber: 15g
- Sugars: 7g
- Protein: 18g