Sheet Pan Veggies and Lentils

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This delicious sheet pan dinner is loaded with veggies and lentils for a protein- and fiber-packed meal that is easy to make! Canned lentils help this recipe come together in no time!

I love a sheet pan meal like this one because it comes together easily and doesn’t take long to clean up! This one is great because it’s filled with fiber and protein thanks to the lentils. Instead of simmering lentils on the stovetop, I used a can of lentils. Simply rinse and drain them like beans, and add them to the pan. It couldn’t be easier!

For the sauce, I used a simple parsley aioli-style dressing, but if you want a plant-based dressing, this recipe also works well with my vegan herb dressing.

sheet pan lentils and veggiessheet pan lentils and veggies

Ingredients & Substitutions

  • Small Yukon gold potatoes: Look for ones 1 to 2 inches across so the quarters are bite-sized and roast evenly. If yours are bigger, cut them into similar-sized chunks rather than just quartering.
  • Canned lentils: Rinse and drain them really well, then let them sit in the colander a minute. Wet lentils steam instead of crisping. I usually find them near the canned beans.
  • Zucchini: I like zucchini, but you can swap in yellow squash if you prefer.
  • Cherry tomatoes: Leave them whole. They blister and burst in the oven, and that juice is half the sauce.
  • Feta: Buy the block and crumble it yourself if you can. Pre-crumbled feta is coated with anti-caking starch, so it doesn’t soften and brown the same way.
  • Cumin: This adds an earthy depth of flavor. You can add a little smoked paprika for additional flavor.

Benefits of Eating Lentils

Lentils are one of my favorite foods to keep in my pantry! They’re a very inexpensive source of protein. They’re a good source of iron, and they also contain a lot of fiber, which helps regulate blood sugar and keeps you full! If you’re looking for a simple lentil recipe, try this one! Since they last a long time, I recommend keeping a bag or can of lentils in your pantry at all times!

How to Make Sheet Pan Veggies and Lentils

potatoes on a panpotatoes on a pan
Cover and roast the potatoes to give them a head start on cooking.
sheet pan lentils and veggies sheet pan lentils and veggies
Add the veggies, lentils, and feta and continue to roast until the tomatoes and zucchini are softened.
sheet pan lentils and veggiessheet pan lentils and veggies
Drizzle with dressing and enjoy.

Variations and Substitutions

  • Add sliced red onion or shallots when roasting the tomatoes
  • Sprinkle in arugula right after you take it out of the oven
  • Add chopped green olives or capers for a briny flavor
  • Add red pepper flakes for a spicy kick
  • Top it with a drizzle of cilantro sauce or zhoug sauce

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven or air fryer to help the potatoes get crispy. While this dish is best enjoyed fresh, leftovers are still delicious the next day, especially spooned over leftover grains like farro or quinoa!

sheet pan lentils and veggiessheet pan lentils and veggies

Other Sheet Pan Recipes

If you enjoy this recipe, try my sheet pan chickpeas and Brussels sprouts, gnocchi and mushrooms, or sheet pan quesadillas!


Print

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Description

This delicious sheet pan dinner is loaded with veggies and lentils for a protein- and fiber-packed meal that is easy to make! Canned lentils help this recipe come together in no time!

For the Sheet Pan:

  • 12 ounces small Yukon gold or red potatoes (1 to 2 inches across), quartered
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 medium zucchini (about 8 ounces), cut into 1/2″ thick half moons
  • 8 ounces cherry tomatoes
  • 1 (15-ounce) can lentils, rinsed and drained well
  • 4 ounces feta cheese, crumbled (1 cup)

For the dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

  1. Adjust the oven rack to the upper-middle position and heat the oven to 450 degrees.
  2. Toss the potatoes with 1 tablespoon oil, the cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange cut side down on a rimmed baking sheet and cover tightly with foil. Roast 18 to 22 minutes, until the potatoes are nearly tender and starting to brown underneath.
  3. Remove the foil and stir the potatoes.
  4. In the same bowl, toss the zucchini, tomatoes, lentils, the remaining 1 1/2 tablespoons of oil, the remaining 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of pepper. Scatter evenly over the potatoes, then sprinkle the feta over the top.
  5. Roast 15 to 18 minutes, until the tomatoes blister, the feta softens and browns in spots, and the squash is tender.
  6. While the vegetables are roasting, whisk together the mayonnaise, parsley, lemon juice, and salt until mixed. 
  7. Once the vegetables are done roasting, let the pan sit 5 minutes, then drizzle with the parsley dressing. Serve the rest on the side.