Black Lentil Salad with Roasted Vegetables (Printable)

Nutritious Mediterranean bowl with earthy lentils, caramelized vegetables, and zesty lemon dressing.

# What You Need:

→ Lentils

01 - 1 cup dried black lentils (beluga 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 - Set oven to 425°F and allow to fully preheat.
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 cooking, 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 ½ teaspoon salt while warm.
05 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until well combined.
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 Advice:

01 -
  • It tastes just as good the next day, making it ideal for meal prep without any of the effort feeling like a chore.
  • The combination of textures—creamy lentils, caramelized vegetables, and bright cherry tomatoes—keeps every bite interesting.
  • It's naturally filling enough to eat alone but flexible enough to pair with grilled protein if you want something heartier.
02 -
  • Don't overcook the lentils—they should be tender but still hold their shape, not mushy and falling apart like they've given up.
  • The dressing tastes flat if you add the garlic too early, so mince it and let it sit for just a minute before whisking to balance the rawness with flavor.
03 -
  • Taste the lentils as soon as they're done cooking—they're most flavorful in that window right after they're cooked and still warm.
  • Don't use a food processor to chop your garlic for the dressing; it becomes too aggressive and sharp, so always mince by hand.
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