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Weeknight • Vegetarian

Lentil and Roasted Veggie Sheet Pan

A nourishing and flavorful plant-based meal featuring tender roasted vegetables and hearty lentils.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Lentil and Roasted Veggie Sheet Pan

Eating your veggies never tasted so good! This Lentil and Roasted Veggie Sheet Pan dinner is a delightfully simple way to get a wholesome, satisfying meal on the table. With beautifully caramelized seasonal vegetables and hearty lentils, it's a vibrant, naturally gluten-free, and vegan-friendly dish that requires minimal effort and delivers maximum flavor. It's truly a celebration of plants!

Ingredients

Yield: 4 servings

Main

  • 1.5 cups cooked brown or green lentils (from about 1/2 cup dry)
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 zucchini, chopped into 1/2-inch crescent moons
  • 1 small head of broccoli, cut into florets
  • 1 red onion, cut into wedges
  • 2 carrots, peeled and sliced diagonally
  • 3 tbsp olive oil
  • 1 tsp dried oregano or Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 2 tbsp balsamic glaze or fresh lemon juice, for serving (optional)

Preparation

  1. Step 1

    If not already cooked, prepare lentils according to package directions. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl, combine the chopped red bell pepper, zucchini, broccoli florets, red onion, and carrots. Drizzle with olive oil, oregano (or Italian seasoning), garlic powder, salt, and black pepper. Toss to coat vegetables evenly.

  3. Step 3

    Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

  4. Step 4

    Remove the baking sheet from the oven. Add the cooked lentils to the baking sheet and gently toss everything together. Return to the oven for another 5 minutes to heat through and meld flavors.

  5. Step 5

    Serve immediately. Drizzle with balsamic glaze or fresh lemon juice before serving for an extra pop of flavor, if desired.

Tips

  • Ensure your vegetables are cut into similar-sized pieces so they cook evenly.
  • Feel free to swap in your favorite seasonal vegetables like Brussels sprouts, mushrooms, or sweet potatoes.
  • Meal prep tip: Cook a batch of lentils at the beginning of the week to make this recipe even faster!

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