Black Lentil Salad Roasted Vegetables (Print Version)

Nutritious lentil bowl with caramelized vegetables and zesty lemon dressing for satisfying meals.

# What You'll Need:

→ Lentils

01 - 1 cup dried black lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 0.5 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 - 0.5 teaspoon ground black pepper
11 - 0.5 teaspoon salt

→ Salad Additions

12 - 0.5 cup cherry tomatoes, halved
13 - 0.25 cup fresh parsley, chopped
14 - 2 tablespoons feta cheese, crumbled

→ Dressing

15 - 2 tablespoons extra-virgin olive oil
16 - 1.5 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - 0.5 teaspoon honey or maple syrup
20 - Salt and pepper to taste

# How To Make It:

01 - Preheat oven to 425°F
02 - Spread bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned
04 - Place lentils, water, and bay leaf in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender but not mushy. Drain and discard bay leaf. Stir in 0.5 teaspoon salt while warm
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper
06 - Combine warm lentils, roasted vegetables, cherry tomatoes, and parsley in a large bowl. Drizzle with dressing and toss gently. Add feta cheese if desired
07 - Serve warm or at room temperature

# Expert Tips:

01 -
  • Black lentils hold their shape beautifully, giving you actual texture instead of a mushy disappointment.
  • The roasted vegetables caramelize into something almost sweet, balancing the earthiness with genuine flavor depth.
  • It tastes even better the next day as everything melds together, making it perfect for meal prep without tasting like meal prep.
02 -
  • Don't skip rinsing the lentils; it removes excess starch that makes the cooking water murky and the salad texture gluey.
  • Add the salt to the warm lentils, not the cooking water; this ensures they actually absorb it instead of it washing away when you drain them.
  • Make sure your roasting vegetables are cut into similarly sized pieces so they finish cooking at the same time instead of some pieces being raw while others turn to charcoal.
03 -
  • Cook your lentils a few hours ahead or even the night before; they actually taste better the next day as their flavor deepens and becomes more integrated.
  • Taste the dressing in a spoon with a piece of roasted vegetable before committing it all to the salad; this prevents the frustration of adding too much of anything.
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