Black Lentil Salad Roasted Vegetables (Print View)

Nutritious Mediterranean-style salad with tender black lentils, caramelized roasted vegetables, and fresh lemon dressing

# Components:

→ Lentils

01 - 1 cup dry black lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ teaspoon salt

→ Roasted Vegetables

05 - 1 medium red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 1 small red onion, cut into wedges
08 - 1 medium carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon dried thyme
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Salad Additions

13 - ½ cup cherry tomatoes, halved
14 - ¼ cup crumbled feta cheese, optional
15 - 3 tablespoons fresh parsley, chopped
16 - 2 tablespoons toasted pumpkin or sunflower seeds

→ Lemon Dressing

17 - 3 tablespoons extra-virgin olive oil
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 small garlic clove, minced
21 - ½ teaspoon honey or maple syrup
22 - ¼ teaspoon salt
23 - ⅛ teaspoon black pepper

# Preparation Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium pot, combine black lentils, water, bay leaf, and ½ teaspoon salt. Bring to boil over high heat, then reduce to simmer and cook uncovered for 20 to 25 minutes until just tender but not mushy. Drain and discard bay leaf. Cool slightly.
03 - Toss diced bell pepper, zucchini, red onion, and carrot with 2 tablespoons olive oil, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Cool slightly.
04 - In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, ¼ teaspoon salt, and ⅛ teaspoon black pepper until emulsified.
05 - Add cooled lentils, roasted vegetables, cherry tomatoes, parsley, and seeds to the bowl with dressing. Toss thoroughly to coat all components evenly.
06 - Sprinkle with feta cheese if desired. Serve at room temperature or slightly warm.

# Expert Advice:

01 -
  • It tastes even better the next day, making it the kind of salad that rewards meal prep and actually improves as it sits.
  • You can build it with whatever vegetables are calling to you, so it never feels like the same dish twice.
  • It's hearty enough to stand alone but flexible enough to play supporting role beside roasted chicken or grilled fish.
02 -
  • Don't skip draining the lentils well—extra water clinging to them will dilute your dressing and turn your salad sad and soggy by lunchtime.
  • Roasting vegetables at high heat is the secret to that caramelized sweetness, not a gentle toss at medium heat in a covered pan.
03 -
  • Toast your own seeds in a dry pan for two minutes before adding them—the difference between raw and toasted is the difference between background noise and an actual flavor note.
  • If you're making this vegan, a squeeze of tahini in the dressing replaces the richness that feta would provide and keeps everything cohesive.
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