Lentil & Vegetable Sheet Pan Supper

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A one-sheet pan meal featuring earthy lentils and colorful vegetables, roasted to caramelized perfection with minimal cleanup. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 50 minutes, pairs dried green lentils, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried green lentils
• 2 tbsp olive oil
• 2 medium, peeled and cut into 1/2-inch coins carrots
• 1 medium, cut into 1/2-inch half-moons zucchini
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 1 cup dried green lentils in a bowl, cover with 2 cups boiling water, and let soak for 15 minutes while preparing other ingredients.
2. Step 2: In a large bowl, toss 2 medium peeled carrots (cut into 1/2-inch coins) and 1 medium zucchini (cut into 1/2-inch half-moons) with 2 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Drain the lentils and add them to the vegetable mixture, tossing to combine with the oil and spices.
4. Step 4: Spread the lentil-vegetable mixture in a single layer on a parchment-lined baking sheet, ensuring pieces aren't overlapping to promote even browning.
5. Step 5: Roast for 25-30 minutes, stirring once halfway through, until the carrots are tender when pierced with a fork and the edges of the vegetables are slightly caramelized.
6. Step 6: Remove from oven and let rest for 5 minutes before serving warm as a complete meal or alongside a simple green salad.