Black Lentil Salad with Roasted Vegetables (Printable)

Protein-rich lentils meet roasted seasonal vegetables in a zesty lemon dressing. Perfect Mediterranean-inspired meal.

# What You'll 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 (optional)

→ 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 bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly
03 - Roast vegetables for 25–30 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 20–25 minutes, until lentils are tender but not mushy. Drain and discard bay leaf. Stir in ½ teaspoon salt while warm
05 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until emulsified
06 - Combine warm lentils, roasted vegetables, cherry tomatoes, and parsley in a large bowl. Drizzle with dressing and toss gently. Add feta cheese if using
07 - Serve warm or at room temperature

# Expert Advice:

01 -
  • It tastes even better the next day when the flavors have gotten to know each other.
  • You can eat it warm, cold, or anywhere in between without it losing its charm.
  • Black lentils hold their shape perfectly, so it never turns into mush no matter how long it sits.
02 -
  • Drain the lentils immediately when they're done or they'll keep cooking in the residual heat and turn mushy—I've made this mistake and it changes everything.
  • Add the cherry tomatoes and parsley after roasting, not before, so they stay bright and don't wilt into the warm lentils.
03 -
  • Don't dress the salad too far in advance or the lentils will absorb all the dressing and taste flat—wait until just before serving or within an hour.
  • Roast your vegetables on a crowded baking sheet so they steam slightly rather than brown too much, giving you that perfect tender-with-caramelized-edges texture.
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