Lentil & Vegetable Sheet Pan Supper
A one-sheet pan meal featuring earthy lentils and colorful vegetables, roasted to caramelized perfection with minimal cleanup. This mediterranean-inspired sheet pan (vegetarian) ready in about 50 minutes pairs dried green lentils, olive oil, dried rosemary 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
Instructions
- 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.
- 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.
- Step 3: Drain the lentils and add them to the vegetable mixture, tossing to combine with the oil and spices.
- 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.
- 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.
- Step 6: Remove from oven and let rest for 5 minutes before serving warm as a complete meal or alongside a simple green salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil & Vegetable Sheet Pan Supper take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil & Vegetable Sheet Pan Supper?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried green lentils from drying out.
Can I substitute ingredients in Lentil & Vegetable Sheet Pan Supper?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil & Vegetable Sheet Pan Supper for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil & Vegetable Sheet Pan Supper vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
