Black Lentil Salad with Roasted Vegetables (Print Version)

Vibrant Mediterranean salad with earthy lentils, caramelized vegetables, and zesty lemon dressing.

# What You Need:

→ Lentils

01 - 1 cup dried 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 small carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon salt

→ Salad Additions

12 - ½ cup cherry tomatoes, halved
13 - ¼ cup fresh parsley, chopped
14 - 2 tablespoons feta cheese, crumbled

→ Dressing

15 - 2 tablespoons extra-virgin olive oil
16 - 1½ tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - ½ teaspoon honey or maple syrup
20 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F.
02 - Spread diced bell pepper, zucchini, red onion wedges, and carrot on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss thoroughly to coat evenly.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through cooking, until tender with light caramelization on edges.
04 - Place lentils, water, and bay leaf in a saucepan. Bring to a boil over high heat, then reduce to low heat and simmer uncovered for 20 to 25 minutes until lentils are tender but retain their shape. Drain excess liquid and discard bay leaf. Stir in salt while lentils are still warm.
05 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, and salt and pepper until well emulsified.
06 - Combine warm cooked lentils, roasted vegetables, halved cherry tomatoes, and fresh parsley in a large mixing bowl. Pour dressing over salad and gently toss to distribute evenly. Garnish with crumbled feta cheese if desired.
07 - Serve salad while warm or allow to cool to room temperature before serving.

# Expert Tips:

01 -
  • It's the kind of salad that keeps you satisfied for hours, not the kind that leaves you hunting for snacks by 3 PM.
  • Most of it comes together while your oven does the heavy lifting, so you're barely sweating in the kitchen.
  • Tastes even better the next day when all the flavors have gotten to know each other.
02 -
  • Don't overcook the lentils—they go from tender to falling apart surprisingly fast, and once they're mushy there's no coming back.
  • Toss the warm lentils with dressing while they're still hot because they absorb flavor better than when they're cold, which is the whole reason this salad tastes so much better than it sounds.
03 -
  • Roast your vegetables on a sheet with high sides so the oil doesn't slide off the edge, and use parchment paper if you want an easier cleanup with none of the guilt.
  • Make the dressing while the lentils and vegetables are cooking so you're not waiting at the end—it keeps in a jar for a week and tastes good on almost everything.
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