Roasted Veggie Lentil Skillet
Highlighted under: Healthy & Light
I love making this Roasted Veggie Lentil Skillet because it brings together vibrant flavors and hearty nutrition in just one pan. The combination of roasted vegetables with protein-packed lentils not only satisfies my cravings but also makes meal prep easy and efficient. Each bite is a delightful explosion of textures and tastes that energizes my day. I enjoy serving it on busy nights when I want something healthy yet comforting, and my family adores it too!
When I first tried this Roasted Veggie Lentil Skillet, I couldn't believe how such simple ingredients could create such an amazing flavor. The secret lies in roasting the vegetables until they caramelize, enhancing their natural sweetness. Each time I make it, I play around with different seasonal veggies, and my favorite combo includes bell peppers, zucchini, and cherry tomatoes.
One vital tip I've discovered is to add a splash of balsamic vinegar right at the end of cooking; it brightens up the dish and ties all the flavors together perfectly. This skillet is now a staple in my house, especially during busy weeks, and it never fails to impress!
Why You'll Love This Recipe
- Nutritious, protein-rich lentils that keep you full.
- Versatile recipe that can adapt to any veggie preference.
- Quick, one-pan meal for easy clean-up.
Ingredient Insights
Each component in this Roasted Veggie Lentil Skillet plays a crucial role in creating rich flavors and satisfying textures. The lentils not only provide protein but also a creamy texture that complements the roasted vegetables. For a different flavor profile, try swapping lentils with chickpeas or black beans, which can bring a new twist while retaining the dish's heartiness.
Fresh vegetables, like the zucchini and bell pepper, contribute vibrant colors and essential vitamins. If you're in a pinch, frozen vegetables can substitute fresh ones seamlessly. Just make sure to adjust the cooking time accordingly, as frozen veggies might take a little less time to roast compared to fresh ones.
Cooking Techniques
Roasting vegetables at the right temperature is key to achieving perfectly tender and caramelized bites. At 400°F, make sure to stir halfway through the roasting process, allowing them to cook evenly. Look for a golden-brown edge to ensure that the vegetables have reached their peak flavor and sweetness.
Simmering lentils might seem straightforward, but keeping watch is essential. A rolling boil can cause them to become mushy, so maintain a gentle simmer once boiling. Be vigilant, as cooking times can vary between types of lentils; small brown or green lentils may cook faster than larger varieties, so check shortly after the initial 20 minutes.
Ingredients
Gather these vibrant ingredients to create your perfect Roasted Veggie Lentil Skillet!
Ingredients
- 1 cup lentils, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Make sure to wash all your vegetables thoroughly before preparing to ensure freshness!
Instructions
Follow these simple steps to whip up your delicious Roasted Veggie Lentil Skillet!
Preheat the Oven
Preheat your oven to 400°F (200°C).
Roast the Vegetables
In a large baking dish, combine the diced bell pepper, zucchini, cherry tomatoes, and onion. Drizzle with olive oil, and season with salt, pepper, and oregano. Toss well and spread evenly. Roast in the preheated oven for 20 minutes, or until tender.
Cook the Lentils
While the veggies are roasting, add the rinsed lentils and vegetable broth to a pot. Bring to a boil, then reduce heat and simmer for about 20 minutes until the lentils are tender but not mushy.
Combine & Finish
Once both the lentils and vegetables are ready, mix them in a large skillet. Add garlic and splash of balsamic vinegar, stirring to combine. Cook for an additional 5 minutes to heat through.
Serve
Garnish with fresh basil if desired, and enjoy your colorful and hearty dish!
This dish can be served warm or at room temperature, making it versatile for any occasion!
Pro Tips
- Feel free to customize with your favorite herbs or add a protein like grilled chicken or tofu for more heartiness.
Storage and Meal Prep
This Roasted Veggie Lentil Skillet is perfect for make-ahead meal prep. Prepare portions and store them in airtight containers in the fridge for up to 4 days. The flavors meld beautifully over time, so leftovers can taste even better the next day, making it an ideal option for busy weeks.
If you want to freeze leftovers, ensure they've cooled completely before placing them in freezer-safe containers. When you're ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove over medium heat, adding a splash of vegetable broth if needed to bring back the moisture without drying out.
Serving Suggestions
This dish is incredibly versatile when it comes to serving. You can enjoy it on its own for a hearty vegetarian main or serve it alongside grains like quinoa or brown rice to create a more filling meal. I often accompany it with a side salad for a refreshing contrast in flavors and textures.
For an added layer of flavor, consider drizzling a balsamic reduction or a sprinkle of feta cheese right before serving. These toppings can elevate the dish, providing a sweet tang or creamy element that beautifully complements the roasted veggies and lentils.
Questions About Recipes
→ Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just rinse them and add them to the skillet at the end for a quick meal.
→ What other vegetables can I add?
Mix it up with vegetables like carrots, broccoli, or spinach for added nutrition.
→ How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
→ Can I freeze this dish?
Yes, this skillet can be frozen. Just make sure to let it cool completely before transferring to a freezer-safe container.
Roasted Veggie Lentil Skillet
I love making this Roasted Veggie Lentil Skillet because it brings together vibrant flavors and hearty nutrition in just one pan. The combination of roasted vegetables with protein-packed lentils not only satisfies my cravings but also makes meal prep easy and efficient. Each bite is a delightful explosion of textures and tastes that energizes my day. I enjoy serving it on busy nights when I want something healthy yet comforting, and my family adores it too!
Created by: Harper Collins
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 cup lentils, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
How-To Steps
Preheat your oven to 400°F (200°C).
In a large baking dish, combine the diced bell pepper, zucchini, cherry tomatoes, and onion. Drizzle with olive oil, and season with salt, pepper, and oregano. Toss well and spread evenly. Roast in the preheated oven for 20 minutes, or until tender.
While the veggies are roasting, add the rinsed lentils and vegetable broth to a pot. Bring to a boil, then reduce heat and simmer for about 20 minutes until the lentils are tender but not mushy.
Once both the lentils and vegetables are ready, mix them in a large skillet. Add garlic and splash of balsamic vinegar, stirring to combine. Cook for an additional 5 minutes to heat through.
Garnish with fresh basil if desired, and enjoy your colorful and hearty dish!
Extra Tips
- Feel free to customize with your favorite herbs or add a protein like grilled chicken or tofu for more heartiness.
Nutritional Breakdown (Per Serving)
- Calories: 370 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 58g
- Dietary Fiber: 15g
- Sugars: 6g
- Protein: 18g